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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
5 tablespoons king arthur unbleached all-purpose flour, divided |
1/4 cup cornmeal |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 beef cubed steaks (4 ounces each) |
1 egg white |
1 teaspoon water |
2 tablespoons canola oil, divided |
gravy: |
1 tablespoon butter |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/2 cups 2% milk |
1 teaspoon beef bouillon granules |
1/2 teaspoon dried marjoram |
1/4 teaspoon dried thyme |
1/8 teaspoon pepper |
Directions:
1. 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.
2. In a large 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 to desired doneness. Remove steaks and keep warm. Repeat with the remaining oil and steaks.
3. Meanwhile, for gravy, melt butter in a small 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 the bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve with steaks. Yield: 4 servings.
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