Country Fried Steaks ~ Taste of Home

5 T flour, divided
1/4 c. cornmeal
1/2 tsp. salt
1/4 tsp. pepper
1 beef cube steaks (1 lb.)
1 egg white
1 tsp. water
2 T olive oil

GRAVY:
1 T butter
2 T flour
1 1/2 c. skim milk
1 tsp. beef bouillon 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 remaining flour. Beat egg white and water; dip steaks, then dredge in cornmeal mixture.

In a skillet over medium heat, cook 2 steaks in 1 T oil for 5'7 min. on each side until crisp, lightly browned and cooked as desired. Remove steaks and keep warm. Repeat with the remaining oil and steaks.

Meanwhile, for gravy, melt butter in a saucepan; stir in flour until well blended. Gradually add milk; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Add the rest of the ingredients; simmer, uncovered, for 5 min. Serve over steaks.

YIELD: 4 servings
1 steak with 1/4 gravy = 10 WW points