Country-fried Steak with Green Beans and Rice

Ingredients:
1 cup long-grain white rice
2 large eggs
1 cup plus 1 teaspoon all-purpose flour
½ teaspoon paprika
4 minute steaks (each about 2 ounces and ¼ inch thick)
coarse salt and ground pepper
¼ cup plus 1 teaspoon olive oil
1½ cups whole milk
1 small onion, diced
¾ pound green beans, trimmed

Directions:

Preheat oven to 250̊. Cook rice according to package instructions; cover, and set aside. In a wide shallow bowl beat eggs; in another combine 1 cup flour with paprika. Season eggs, flour mixture and steaks with salt and pepper. Dredge each steak in flour, then dip in egg; allow excess to drip off, then dredge in flour again.

In a large cast-iron or nonstick skillet heat ¼ cup oil over medium-high. Cook steaks in skillet until crust is golden, 3 to 4 minutes per side. Transfer to a baking sheet, and place in oven to keep warm.

Pour off all but 1 tablespoon oil from skillet. Add remaining teaspoon flour; cook, whisking until golden, about 30 seconds. Gradually add milk while whisking; raise heat to high, and boil until thickened, 4 to 5 minutes. Season gravy with salt and pepper. Cover and set aside.

In a medium skillet, heat remaining teaspoon oil over medium-high. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add green beans and ⅓ cup water; cover and cook until green beans are bright green, 1 to 2 minutes. Uncover; continue to cook until green beans are crisp-tender and onion begins to brown, 3 to 4 minutes more. Reheat gravy, thinning with milk if necessary. Serve steak with green beans, rice and gravy.