- 4
Ingredients
- 1/4 c. flour
- 2 large egg whites, lightly beaten
- 1/4 c. cornmeal
- 1/4 c. whole-wheat flour
- 1/4 c. + 1 Tb. cornstarch, divided
- 1 tsp. paprika
- 1 lb. cube steak, cut into 4 portions
- 3/4 tsp. kosher salt, divided
- 1/2 tsp. freshly ground pepper
- 2 Tb. canola oil, divided
- 1 (14 oz.) beef broth
- 1 Tb. water
- 1/4 c. half and half
Preparation
Step 1
1. Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.
2. Place flour on a large plate. Place egg whites in a shallow dish. Whisk cornmeal, whole-wheat flour, 1/4 c. cornstarch and paprika in another shallow dish. Season both sides of steak with 1/2 tsp. each salt and pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the cornmeal mixture.
3. Heat 1 Tb. oil in a large nonstick skillet over MH heat. Reduce heat to medium and add 2 pieces of steak; cook until browned on both sides, turning once, 3-5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining 1 Tb. oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.
4. Meanwhile, add broth to the pan and boil over MH heat, stirring occasionally, until reduced to about 1 cup, 3-5 minutes. Whisk water and the remaining 1 Tb. cornstarch until smooth. Remove the pan from the heat and stir the cornstarch mixture. Return to the heat and cook, stirring, until thickened, 1-2 minutes. Stir in half and half; season with the remaining salt and pepper. Serve the steak topped with the gravy.
Per serving=315 calories