country-fried steaks
(4 ratings)
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. A TOH RECIPE.
(4 ratings)
yield
4 serving(s)
Ingredients For country-fried steaks
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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
- 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 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
How To Make country-fried steaks
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1Combine 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 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 as desired. Remove steaks and keep warm. Repeat with the remaining oil and steaks.
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2Meanwhile, for gravy, melt butter in a 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 bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve over steaks.
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