one fourth cup plus 1 tablespoon cornstarch, divided
1 tsp paprika
1 pound cube steak, cut into 4 portions
three fourths teaspoon kosher salt, divided
one half teaspoon freshly ground pepper
2 tablespoons canola oil, divided
1 14 ounce can reduced sodium beef broth
1 tablespoon water
one fourth cup half and half
Instructions
Preheat overn to 350 degrees, coat a baking sheet with cooking spray.
Place all purpose flour on a large plate. Place egg whites in a shallow dish. Whish cornmeal, whole wheat flour, one fourth cup cornstarch and paprika in another shallow dish. Season both sides of steak with one half tsp salt and pepper. Dredge the steak in flour, shaking off excess; dip in the egg whites, then dredge in the cornmeal mixture.
Heat 1 tablespoon oil in a large nonstick skillet over med high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 min.
Meanwhile add broth to the pan and boil over med high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 min. Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from heat and stir in the cornstarch mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 min. Stir in half and half; season with the remaining salt and pepper. Serve the steak topped with the gravy.
Originally Submitted
1/22/2012
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