Well, I made a mistake! I didn’t tell when to put in the Cayenne (it goes in the flour; but I’m sure everybody knew that ;-)
I’ll be more attentive in future.
I originally planned on posting this thread on Friday nights, and then I realized that sometimes, I have a date on Friday night!
So the thread will come out on Thursday or Friday each week; and if you want on-or-off, just send me a private reply.
-JT
I just assumed the cayenne went in the flour. Typically, I only use a recipe to be sure I have all the ingredients I’ll need. Then I’ll add a bit more of this or not as much of that.
I got this recipe from a Taste of Home magazine years ago and love it. Making it for dinner tomorrow.
Country Fried Steak
Ingredients
5 tablespoons 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 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.
***I use the whole egg not just the white.***