Cube Steak With Tomato Brown Gravy Recipes

CUBE STEAK WITH GRAVY

Steps:

• Whisk flour, cornstarch, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a shallow bowl. Spread 1 tablespoon of the flour mixture onto a plate; press each cube steak into flour mixture to coat completely.
• Place coated steaks on a work surface and pound each several times with a meat tenderizer on each side to pound flour into steak. Pound each steak a second time to further incorporate flour mixture into the meat.
• Melt butter in a large skillet over medium-high heat until skillet is about 350 degrees F (175 degrees C). Cook steaks in hot butter until browned, 2 to 3 minutes per side. Transfer steaks and any stray pieces of meat to a plate and tent with aluminum foil to keep warm. Let skillet cool briefly.
• Heat the same skillet over low heat. Pour enough milk into the skillet to cover the bottom of the pan. Whisk 1 tablespoon flour mixture into hot milk until gravy has a cream-like consistency, 10 to 15 minutes. Add more flour mixture as necessary to thicken gravy. Transfer any steak scraps back into the skillet and season gravy with salt and black pepper.
• Place hot steaks on plates and top with gravy.

CUBE STEAK & GRAVY

Steps:

• Mix flour, salt, pepper, garlic powder, and onion powder in small bowl.
• Coat meat in flour and fry in skillet for 5-10 mins til browned on both sides; remove to plate.
• Add 2 T butter to skillet and melt.
• Stir in 2-3 T of remaining flour mixture.
• Whisk in beef broth (may need to add water to thin if gravy is too thick).
• Return meat to skillet, reduce heat to low, cover and cook 30 minutes.
• Serve with rice, mashed potatoes, or noodles.
• Note: I've also made this in a slow cooker. Fixed it in the morning (didn't pan-fry) and let it cook all day. Can't begin to describe how good the kitchen smells when I get home!

OLD FASHIONED BEEF CUBE STEAK WITH TOMATO GRAVY

Steps:

• Pat dry cube steaks with a paper towel. Sprinkle with salt & pepper on both sides. Dust with flour on both sides.
• Add 2 Tablespoon olive oil to a 12" heavy-bottomed skillet. Bring to heat over medium-high heat.
• Add cube steaks to the skillet, two at a time, and brown. As the meat browns, remove to a plate or to the skillet's inverted lid.
• Once all the meat is browned, reduce skillet heat to medium. Add onion, sliced pepper, crushed red pepper and garlic. Stir and saute for 5 minutes.
• Add stewed tomatoes, bouillon cube, and water OR beef stock, and dried basil. Bring to simmer and cook for 5-10 minutes until tomatoes are soft.
• Return cube steaks to the skillet along with accumulated meat juices. Ladle the tomato/vegetable mixture over the meat. Reduce to slow simmer. Cover with lid. Cook for 30 minutes.
• Remove meat to a platter. (Optional: Mash vegetables and gravy.) Pour tomato gravy over cube steak OR plate individually and ladle tomato gravy over meat.
• Serve with plenty of mashed potatoes and any green vegetable.

CUBE STEAKS WITH GRAVY

Steps:

• Place flour in shallow dish. Add steaks, 1 or 2 at a time, and turn to coat completely. , In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a 3-qt. slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender. , In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve over mashed potatoes or noodles.

EASY OVEN STEAK WITH CREAMY TOMATO GRAVY

Steps:

• Mix dry seasonings (except basil) and coat steaks on both sides.
• Heat oil in a deep skillet and brown steaks thoroughly.
• Remove steaks to a deep baking dish that has been sprayed with non-stick spray.
• Add mushrooms to the pan stirring to brown slightly.
• Pour mushrooms over the steaks.
• Add mushroom soup and undrained tomatoes to skillet and simmer, stirring to gather all browning bits from the steaks. Add basil and stir.
• Pour tomato gravy over steaks.
• Cover and bake in a preheated 375 degree oven for 40 minutes.
• Serve over hot rice or noodles.