A family favorite is Country-Fried Steaks.
5 T. flour, divided
1/4 c. cornmeal
1/2 tsp. salt
1/4 tsp. pepper
1 egg
1 tsp. water
2 T. oil, divided
GRAVY:
1 T. butter
2 T. flour
1 1/2 c. milk
1 tsp. beef boullion granules
1/2 tsp. dried marjoram
1/4 tsp. dried thyme
1/8 tsp. pepper
Combine 3 T. flour, cornmeal, salt and pepper; set aside.
Coat steaks with reamining flour. Beat egg and water; dip steaks then dredge in cornmeal mixture. In a skillet over medium-high heat cook two steaks in 1 T. oil for 5-7 minutes on each side or until crsiped and lghtly browned. Remove steaks, keep warm and repeat with remaing oil and steaks. (If your skillet is large enough you could do all 4 at the same time.)
Gravy: melt butter in saucepan; whisk in flour until well blended. Gradually add milk; bring to boil over medium heat. Boil for 2 minutes, stirring constantly; reduce heat to medium-low. Add boullion, marjoram, thyme and pepper; simmer uncovered for 4-5 minutes, stirring occasionally. Serve over steaks.
I usually make the gravy first. It reheats very well. Serve with mashed potatoes and green beans.
What kind of steaks are you using for your Country-Fried Steaks recipe?