Country Fried Steaks

* Exported from MasterCook II *

COUNTRY FRIED STEAKS

Recipe By : Bonnie Malloy (ToH Aug/Sept 96)
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
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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 cooking 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

Combine 3 Tbsp 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 over medium-high heat, cook two steaks in 1
Tbsp oil 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 well blended. Gradually add milk; bring to a boil over medium
heat. Boil for 2 minutes, stirring constantly; 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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