Country-Fried Steaks 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 Printed from tasteofhome.com May 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Country-Fried Steaks cont. 1/2 teaspoon dried marjoram 1/4 teaspoon dried thyme 1/8 teaspoon pepper 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 Printed from tasteofhome.com May 11, 2008 Copyright Reiman Media Group, Inc © 2008

	Country-Fried Steaks 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. Printed from tasteofhome.com May 11, 2008 Copyright Reiman Media Group, Inc © 2008