Ingredients
5 tablespoons all-purpose flour, divided1/4 cup cornmeal1/2 teaspoon salt1/4 teaspoon pepper4 beef cube steaks (4 ounces each)1 large egg white1 teaspoon water2 tablespoons canola oil, dividedGRAVY:1 tablespoon butter2 tablespoons all-purpose flour1-1/2 cups 2% milk1 teaspoon beef bouillon granules1/2 teaspoon dried marjoram1/4 teaspoon dried thyme1/8 teaspoon pepper
Preparation
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 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.
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.
