Country Fried Steaks
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
cornmeal
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | each |
beef, steak
cubed |
*
|
| 1 | each |
egg whites
|
*
|
| 1 | teaspoon |
water
|
|
| 2 | tablespoons |
vegetable oil
|
|
| Gravy | |||
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
milk
|
|
| 1 | teaspoon |
beef bouillon granules
|
|
| ½ | teaspoon |
marjoram
dried |
*
|
| ¼ | teaspoon |
thyme
dried |
*
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | ml |
all-purpose flour
|
|
| 59 | ml |
cornmeal
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 4 | each |
beef, steak
cubed |
*
|
| 1 | each |
egg whites
|
*
|
| 5 | ml |
water
|
|
| 3E+1 | ml |
vegetable oil
|
|
| Gravy | |||
| 15 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 355 | ml |
milk
|
|
| 5 | ml |
beef bouillon granules
|
|
| 2.5 | ml |
marjoram
dried |
*
|
| 1.3 | ml |
thyme
dried |
*
|
| 0.6 | ml |
black pepper
|
|
Directions
Combine 3 tablespoon 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 tablespoon oil for 5 to 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 to 5 minutes, stirring occasionally.
Serve over steaks.
