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1
In a pie pan, whisk together the egg and milk.
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2
In a second pie pan, combine the flour, cornmeal, paprika, cayenne, salt and freshly cracked black pepper, to taste.
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3
Season the beef with salt and pepper and dredge the steaks in the flour mixture.
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4
Shake off any excess, then submerge them in the milk and egg.
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5
Dredge them again in the flour mixture.
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6
Make sure both sides are well coated with the egg mixture before dredging them for the second time.
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7
Dust off the excess flour and set aside.
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8
Heat the oil in a deep skillet over medium-high heat.
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9
Add the steaks and fry until their coatings become golden brown and crisp, about 3 to 5 minutes.
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10
Remove them to a plate lined with a brown paper bag or paper towels to drain.
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11
Arrange them on serving plates and serve with the Sawmill Gravy.
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12
Brown the sausage in a cast iron or heavy-bottomed skillet, over medium heat.
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13
When fully cooked, remove the sausage from the pan and set aside.
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14
In the same pan, over low heat, add the canola oil.
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15
Whisk in the flour and cook, constantly stirring, until the flour turns a pale golden color, about 5 minutes.
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16
Slowly whisk in the milk and thyme and bring to a simmer.
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17
Cook, stirring occasionally, until the gravy has thickened, about 5 to 10 minutes.
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18
Return the reserved sausage to the skillet and season with salt and a generous amount of black pepper.
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19
Serve alongside the Chicken Fried Steak.
