country-fried steaks
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. A TOH RECIPE.
prep time
cook time
method
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yield
4 serving(s)
Ingredients
- - 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
- 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
How To Make country-fried steaks
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Step 1Combine 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.
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Step 2Meanwhile, 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.
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