Oh so good with mash potatoes and hot biscuits
Yield:
4 servingsIngredients
5 tbsp flour, divided
1/4 cup yellow cornmeal
1/2 tsp salt
1/4 tsp pepper
4 beef cube steaks (about a pound)
1 egg white
1 tsp water
2 tsp cooking oil, divided
GRAVY
1 tbsp butter or margarine
2 tbsp flour
1 to 1 1/2 cups milk
1 tsp beef bouuillon granules
1/2 tsp dried marjoram
1/4 tsp dried thyme
1/8 tsp pepper
Instructions
Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside. Coat the steak with remaining flour. Beat egg white and water; dip steak, then dredge in the cornmeal mixture.
In skillet, medium heat, cook two steaks in 1 tablespoon of oil 5 to 7 minutes on each side or til crisp. lightly browned and cooked as desired. Remove steaks and keep warm. Repeat remaining oil and steaks.
Meanwhile for the gravy, melt butter in a saucepan; stir in flour until well blended. Gradually add milk; bring to a boil over medium. Boil for 2 minutes, stirring constantly; reduce heat to medium low. Add bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stir occasionally. Serve over steaks.
