Country-Fried Steaks Recipe
"This down-home recipe reminds me of my mother, who was raised in the South. It calls for cubed 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..."
INGREDIENTS
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5 tablespoons all-purpose flour, divided
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1/4 cup cornmeal
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1/2 teaspoon salt
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1/4 teaspoon pepper
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4 beef cubed steaks (4 ounces each)
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1 egg white
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1 teaspoon water
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2 tablespoons canola oil, divided
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GRAVY:
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1 tablespoon butter
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2 tablespoons all-purpose flour
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1-1/2 cups 2% milk
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1 teaspoon beef bouillon granules
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1/2 teaspoon dried marjoram
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1/4 teaspoon dried thyme
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1/8 teaspoon pepper
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