Beef, Main Dishes

Country-Fried Steaks

  • 5 tablespoons Flour, divided
  • 1/4 cup Corn meal
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 4 Beef cube steaks
  • 1 Egg white
  • 1 teaspoon Water
  • 2 tablespoons Cooking oil, divided
  • 1 tablespoon Butter
  • 2 tablespoons Flour
  • 1 1/2 cups Milk
  • 1 teaspoon Beef bouillon
  • 1/2 teaspoon Dried marjoram
  • 1/2 teaspoon Dried thyme
  • 1/8 teaspoon Pepper

    • Combine 3 T 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 2 steaks in 1 T oil for 5-7 minutes on each side or until crisp, lightlybrowned and

    cooked as desired. Remove steaks and keep warm. Repeat with remaining oil and steaks.

    Meanwhile, for gravy, melt butter in a saucepan; stir in flour until well blended. Gradually addmilk; bring to a boil over med heat. Boil for 2 minutes, stirring constantly; redue heat to med-low. Add bouillon, marjoram, thyme and pepper; simmer uncovered for 4-5 minutes, stirring occasionally. Serve over steaks.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Deborah Hummer of Martinsburg, WV. 

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