This down-home recipe reminds me of my mother, who was raised in the South. It calls for cubed 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
- 5 tablespoons all-purpose flour, divided
- 1/4 cup cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 beef cubed steaks (4 ounces each)
- 1 egg white
- 1 teaspoon water
- 2 tablespoons canola oil, divided
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1-1/2 cups 2% milk
- 1 teaspoon beef bouillon granules
- 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 large 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 to desired doneness. Remove steaks and keep warm. Repeat with the remaining oil and steaks.
- Meanwhile, for gravy, melt butter in a small 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 the bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve with steaks. Yield: 4 servings.
Originally published as Country-Fried Steaks in Taste of Home August/September 1996, p29
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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