Ingredients
-
5 tablespoons all-purpose flour (divided)
-
1/4 cup cornmeal
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
-
4 beef cube steaks
-
1 teaspoon water
-
2 tablespoons cooking oil (divided)
-
-
1 tablespoon butter or 1 tablespoon margarine
-
2 tablespoons all-purpose flour
-
1 1/2 cups milk
-
1 teaspoon beef bouillon granules
-
1/2 teaspoon dried marjoram
-
1/4 teaspoon dried thyme
-
1 egg white
Instructions
- 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 skillet over medium high heat, cook two steaks in 1 tablespoon oil 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.
- 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 two minutes, stirring constantly; reduce heat to medium low.
- Add bouillon, marjoram, thyme and pepper; simmer, uncoved for 4-5 minutes, stirring occasionally.
- Serve over steaks.