Save on Pinterest

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 5 tablespoons all-purpose flour, divided
  • 1/4 cup cornmeal
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 beef cube steaks (4 ounces each)
  • 1 large egg white
  • 1 teaspoon water
  • 2 tablespoons canola oil, divided
  • GRAVY:
  • 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

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 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.
Nutrition Facts
1 each: 370 calories, 17g fat (6g saturated fat), 84mg cholesterol, 612mg sodium, 22g carbohydrate (5g sugars, 1g fiber), 32g protein.

Recommended Video