Pan Fried Cubed Steak And Gravy Recipes

PAN-FRIED CUBED STEAK AND GRAVY

Steps:

• Gently combine the flour, seasoned salt, black pepper, chili powder, and garlic powder in a 9x13 cassserole pan.
• Roll the thawed cubed steak patties in the flour, generously.
• Add oil to a saucepan and let it heat up for a few moments on medium high heat. Add the patties and cook each side for 2-3 minutes.
• Remove to a baking pan.
• Cover steaks halfway with water.
• Bake covered at 350 degrees for 60 minutes.
• Do not discard oil!

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.

BREADED FRIED CUBE STEAK AND MILK GRAVY

Steps:

• In a bowl beat milk with eggs.
• In another bowl mix flour, salt and pepper.
• Dip steak in milk and egg mixture.
• Then dip in flour mixture.
• Coat steak well with flour mixture.
• Heat oil in skillet (not too hot).
• Add steak to skillet and cook til brown.
• Remove to plate with paper towel.
• Milk Gravy.
• Melt butter in saucepan.
• Add flour and stir well.
• Add milk and stir until bubbly.
• Add salt and pepper to taste.
• Gravy will thicken as it boils.
• Serve over steak and mashed potatoes.

COUNTRY FRIED STEAK AND GRAVY RECIPE BY TASTY

Steps:

• Preheat the oven to 225˚F (110˚C).
• Set a steak in the center of a cutting board and cover with a piece of plastic wrap. Using a meat mallet, pound the steak evenly to ¼-inch (½ cm) thick. Season with salt and pepper on both sides. Repeat with the remaining meat.
• In a wide, shallow dish, whisk together the eggs and 1 cup (240 ml) of milk. In a separate shallow dish, mix together the 1 ½ cups (190 g) of flour, pepper, salt, garlic powder, onion powder, and paprika.
• Dredge the steaks in the flour mixture, then dip in the egg mixture, letting any excess egg drip off. Coat again in the flour mixture. Set aside for 10-15 minutes, until the coating has dried out a bit.
• Meanwhile, heat the oil in a 10-inch (25.5 cm) pan over medium-high heat until it reaches 375˚F (190˚C).
• Fry the steaks, 2 at a time, for 3 minutes, until golden brown and crispy. Flip and cook on the other side for 3 minutes more, until golden brown and cooked through when the internal temperature reaches 155˚-165˚F (170˚-175˚C). Transfer the steaks to a paper towel-lined plate or baking sheet and immediately season with salt. Once all of the steaks are done frying, transfer to the oven while you prepare the gravy.
• Pour the hot oil into a heatproof bowl and let cool before discarding. 9. Leave any browned bits in the pan.
• In the same pan, without wiping it out, melt the butter over medium heat. Add the remaining 3 tablespoons of flour, whisking to incorporate. Cook for 2-3 minutes, until the roux is a light brown color. Add the heavy cream and remaining milk. Bring to a simmer and cook, whisking constantly, until thickened, 5-7 minutes. Season with salt and pepper.
• Ladle the gravy over the steaks and serve with your favorite side dishes.
• Enjoy!

COUNTRY-FRIED CUBE STEAK AND GRAVY

Steps:

• Season the meat on both sides with salt and pepper.
• Cover meat generously with flour on all sides and set aside.
• pour oil in skillet and heat over medium-high heat for about a minute, then place meat in skillet and brown on both sides until crispy and brown. 3 minutes per side.
• After browning meat place all pieces in skillet, turn heat to medium-low, put onions on top then add beef broth. Place lid on skillet and cook for 45 minutes. During the last 10 minutes mix cornstarch and water together and add in skillet to make gravy thick.

COUNTRY FRIED STEAK AND MILK GRAVY

Steps:

• Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
• Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
• Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

COUNTRY FRIED STEAK AND PAN GRAVY

Steps:

• For steak: Melt butter & oil in an electric skillet set on about 350°F
• Dredge cube steak in flour seasoned with salt & pepper mixture. (I have done it dipping it in egg first & didn't think it made that much difference).
• Fry about 5 minutes on each side. (If you over cook it gets tough.) Move cooked steak to a small cookie sheet & place in a warmed oven.
• For the gravy: Pour any butter and oil out of the skillet, being careful to not pour off the browned flour that are in the pan. Loosen the bits of browned flour from the pan with your spatula.
• Turn the heat down to about 250°F and melt 4-8 Tbls of butter stirring the pan drippings into it. (The more butter you start with, the more gravy you'll have. My family likes LOTS of gravy!).
• Once the butter has browned a bit add enough flour to absorb all the butter, mixing well. (You will use approximately the same amount of flour as butter.).
• Start adding milk about 1/2 cup at a time while using a whisk to work it into the flour/butter mixture. After I have added about 2 cups of milk I start using water. Add liquid until the gravy is as thin as you like it. This takes a little time especially when you are first getting used to it. Add some liquid, mix, add liquid, mix --
• Once the gravy is the right consistency add some salt & pepper until it is to your liking (I used quite a bit of salt actually).
• Remove steak from oven & serve with mashed potatoes!
• (Hint: have the rest if the meal done before you start the steak & gravy. Once you are into making the gravy you won't be able to do anything else because you have to stir it constantly so it doesn't stick or burn).