Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside. Coat the steak with remaining flour. Beat egg white and water; dip steak, then dredge in the cornmeal mixture.
In skillet, medium heat, cook two steaks in 1 tablespoon of oil 5 to 7 minutes on each side or til crisp. lightly browned and cooked as desired. Remove steaks and keep warm. Repeat remaining oil and steaks.
Meanwhile for the gravy, melt butter in a saucepan; stir in flour until well blended. Gradually add milk; bring to a boil over medium. Boil for 2 minutes, stirring constantly; reduce heat to medium low. Add bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stir occasionally. Serve over steaks.
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