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1
Preheat oven to 250 degrees.
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2
Cook rice according to package instructions; cover, and set aside.
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3
In a wide, shallow bowl, beat eggs; in another, combine 1 cup flour with paprika.
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4
Season eggs, flour mixture, and steaks with salt and pepper.
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5
Dredge each steak in flour, then dip in egg; allow excess to drip off, then dredge in flour again.
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6
In a large cast-iron or nonstick skillet, heat 1/4 cup oil over medium-high.
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7
Cook steaks in skillet until crust is golden, 3 to 4 minutes per side.
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8
Transfer to a baking sheet, and place in oven to keep warm.
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9
Pour off all but 1 tablespoon oil from skillet.
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10
Add remaining teaspoon flour; cook, whisking until golden, about 30 seconds.
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11
Gradually add milk while whisking; raise heat to high, and boil until thickened, 4 to 5 minutes.
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12
Season gravy with salt and pepper.
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13
Cover, and set aside.
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14
In a medium skillet, heat remaining teaspoon oil over medium-high.
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15
Add onion; cook, stirring occasionally, until softened, about 4 minutes.
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16
Add green beans and 1/3 cup water; cover, and cook until green beans are bright green, 1 to 2 minutes.
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17
Uncover; continue to cook until green beans are crisp-tender and onion begins to brown, 3 to 4 minutes more.
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18
Reheat gravy, thinning with milk if necessary.
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19
Serve steak with green beans, rice, and gravy.
