COUNTRY-FRIED STEAKS

Country-Fried Steaks image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

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

Steps:

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 : Calories 370 calories, Fat 17g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 612mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.