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To: Peter V who wrote (34999)	8/6/1998 2:04:00 PM
From: DiViT	Respond to of 50808

Hungry?...................................... COUNTRY-FRIED CUBE STEAKS WITH GRAVY 08/05/98 The Columbus Dispatch Home Final Page 02H (Copyright 1998) For Judy Hornbeck, Reynoldsburg. 4 tablespoons flour, divided 1/4 cup cornmeal 1/2 teaspoon salt 1/4 teaspoon pepper 1 egg white mixed with 1 teaspoon water 4 cube steaks (4-5 ounces each) 2 tablespoons vegetable oil, divided Herb-Milk Gravy 2 tablespoons butter 2 tablespoons flour 1 1/2 cups low-fat milk 1 teaspoon beef bouillon granules 1/2 teaspoon marjoram 1/4 teaspoon thyme 1/8 teaspoon pepper Combine 3 tablespoons flour, the cornmeal, salt and pepper in shallow dish. Beat egg white and water in small bowl. Place 1 tablespoon flour in plastic food-storage bag. Shake steaks in bag to coat lightly. Dip steaks in egg white mixture, then in cornmeal mixture to coat lightly. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2 steaks; cook 3 minutes on each side, until crisp and lightly browned. Remove to platter; cover and keep warm. Repeat with remaining oil and steaks. Prepare Herb-Milk Gravy in same skillet. Wipe skillet clean with paper towels. Melt butter over medium heat. Whisk in flour and cook, stirring, 2 minutes. Gradually add milk, whisking constantly. Heat to boiling. Reduce heat to medium-low. Add bouillon granules, marjoram, thyme and pepper. Simmer, stirring occasionally, 5 minutes or until thickened and bubbly. pour over steaks to serve. Makes 4 servings. P.D.