Country Fried Steak and Gravy

Country Fried Steak and Gravy Recipe – 6 Points

- 1 lb lean cube steak, trimmed of excess fat and cut into 4 portions
- 1/4 cup all-purpose flour
- 1/4 cup whole-wheat flour
- 1/4 Fiber One cereal, processed very fine, to breadcrumb consistency
- 1 ¼ cups fat free beef broth
- 1/4 cup reduced fat buttermilk
- 1 tbsp water
- 2 large egg whites, lightly beaten
- 1/4 cup cornstarch, plus 1 tbsp cornstarch
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
- 1 tsp paprika
- 1 tsp garlic powder

Directions:

Place all-purpose flour on a large plate.

Place egg whites in a shallow dish.

Whisk Fiber One breadcrumbs, whole-wheat flour, the 1/4 cup cornstarch, garlic, paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in another shallow dish.

Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the Fiber One/flour mixture.

Spray a large nonstick skillet with nonfat cooking spray, and heat over medium-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.

I you prefer your steak well done, preheat oven to 350°F. Coat a baking sheet with cooking spray. Transfer the steak to the prepared baking sheet and bake about 10 minutes in the oven at 350 deg. until cooked through

Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, approx 3 to 5 minutes.

Whisk water and the remaining 1 tablespoon cornstarch until smooth.

Remove the pan from the heat and stir in the left over Fiber One/flour mixture.

Return to the heat and cook, stirring, until thickened, 1 to 2 minutes.

Remove from heat and stir in buttermilk; season with the remaining salt and pepper.

Serve the steak topped with the gravy.

Entire recipe makes 4 servings
Serving size is 1 steak with 1/4 of the gravy
Each serving = 6 Points +