Country Fried Steaks with Gravy 7 tablespoons all-purpose flour, divided use 1/4 cup cornmeal 1/2 teaspoon salt 3/8 teaspoon ground black pepper, divided use 4 (6-ounce) beef cube steaks 1 large egg white 1 teaspoon water 2 tablespoons vegetable oil 1 tablespoon butter 1 1/2 cups milk 1 teaspoon beef bouillon granules 1 teaspoon crushed dried marjoram 1/4 teaspoon dried thyme Combine 3 tablespoons flour with the cornmeal, salt and 1/4 teaspoon of pepper; set aside. Coat steaks with 2 tablespoons flour. Beat egg white and water together; dip steaks, then dredge in reserved cornmeal mixture. Heat a medium skillet over medium-high heat. Add half the oil and when hot, but not smoking, add the steaks. Sauté until thoroughly cooked, 5 to 7 minutes on each side. Remove steaks and hold warm. Repeat with remaining oil and steaks. While steaks cook, melt butter in a medium saucepan; whisk in flour until well blended. Gradually add milk and bring to a boil over medium heat. Simmer for 2 minutes, stirring constantly, until slightly thickened. Reduce heat to medium-low and add bouillon, marjoram, thyme and 1/8 teaspoon remaining pepper. Cook for 4 to 5 more minutes, stirring occasionally. Serve hot gravy with steaks. Makes 4 servings.
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