Country-Fried Steaks
This down-home recipe reminds me of my mother, who was raised in the South. It calls for cube steak instead of round steak, so there's no need to pound the meat. I just dip and coat the beef, then cook it in my cast-iron skillet.
-Bonnie Malloy, Norwood, Pennsylvania
SERVINGS
|
4
|
CATEGORY
|
Main Dish
|
METHOD
|
Other stovetop
|
PREP |
30 min. |
TOTAL
|
30 min.
|
INGREDIENTS
- 5 tablespoons all-purpose flour, divided
- 1/4 cup cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 beef cube steaks (about 1 pound)
- 1 egg white
- 1 teaspoon water
- 2 tablespoons vegetable oil, divided
- GRAVY:
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1-1/2 cups milk
- 1 teaspoon beef bouillon granules
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1/8 teaspoon pepper
DIRECTIONS
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, cook two steaks in 1 tablespoon oil over medium-high heat 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 smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve over steaks. Yield: 4 servings.