Taste of Home
Country-Fried Steaks
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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5 tablespoons all-purpose flour, divided
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1/4 cup cornmeal
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1/2 teaspoon salt
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1/4 teaspoon pepper
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4 beef cube steaks (4 ounces each)
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1 large egg white
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1 teaspoon water
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2 tablespoons canola oil, divided
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GRAVY:
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1 tablespoon butter
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2 tablespoons all-purpose flour
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1-1/2 cups 2% milk
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1 teaspoon beef bouillon granules
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1/2 teaspoon dried marjoram
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1/4 teaspoon dried thyme
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1/8 teaspoon pepper
Directions
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1.
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.
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2.
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.
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3.
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.
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