In a shallow dish, combine flour, cornmeal, salt, and pepper. In another shallow dish, beat eggs and milk. Coat steaks in flour mixture and then dip into egg mixture. Dredge in flour mixture again, and let stand 2 minutes.

In a large heavy frying pan over medium-high heat, cook steaks in the. oil for approximately 5 to 7 minutes on each side or until lightly browned and cooked as desired. Remove cooked steaks and keep warm.

From the frying pan, drain off all but 1 tablespoon of the pan drippings. In the frying pan over medium heat, whisk in flour until well blended with the oil, cooking 1 minute. Gradually whisk in the milk until mixture is smooth; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly; reduce heat to medium-low. Add beef bouillon, pepper, and salt to taste; simmer, uncovered, for 4 to 5 minutes, stirring occasionally. Remove from heat and serve over the steaks.