Country-Fried Steaks

By newbaucher

The down-home recipe calls for cube steak instead of round steak, so there’s no need to pound the meat.

Ingredients

• Gravy:
• 5 Tbls. All-purpose flour
• ¼ cup cornmeal
• ½ tsp. salt
• ¼ tsp. pepper
• 4 beef cube steaks (about 1 lb.)
• 1 egg white
• 1 tsp. water
• 2 Tbls. vegetable oil, divided
• 1 Tbls. butter
• 2 Tbls. all-purpose flour
• 1 ½ cups milk
• 1 tsp. beef boillon granules
• ½ tsp. dried marjoram
• ¼ tsp. dried thyme
• 1/8 tsp. pepper

Details

Servings 4

Preparation

Step 1

Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside. Coat steaks with remaining flour. Beat egg white and water; dip steaks, then dredge in cornmeal mixture.
In a skillet over medium-high heat, cook two steaks in 1 tablespoon oil for 5-7 minutes on each side or until crisp, lightly browned and cooked as desired. Remove steaks and keep warm. Repeat with the remaining oil and steaks.
Meanwhile, for gravy, melt butter in a saucepan; stir in flour until well blended. Gradually add milk; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly; reduce heat to medium-low. Add bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve over steaks.