CUBE STEAK & GRAVY
Make and share this Cube Steak & Gravy recipe from Food.com.
Provided by Impera_Magna
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
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!
GRANNY'S STEAK AND GRAVY
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak.
CUBE STEAK WITH GRAVY
This is my husband's favorite cube steak, passed down from his grandma. Yummy steak with great gravy as long as you're patient while making the gravy. Best served with rice.
Provided by C Hills
Categories Meat and Poultry Recipes Beef Steaks
Time 25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 11 g, Cholesterol 55.2 mg, Fat 13.6 g, Fiber 0.3 g, Protein 22.8 g, SaturatedFat 6.1 g, Sodium 311.4 mg, Sugar 1.9 g
COUNTRY FRIED STEAK AND MILK GRAVY
I have been making this for years and my family just loves it. The gravy is great served over the steak, or on mashed potatoes.
Provided by LIKESTOCOOK
Categories Meat and Poultry Recipes Beef Steaks
Time 35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 502.1 calories, Carbohydrate 27.5 g, Cholesterol 180.8 mg, Fat 27.7 g, Fiber 1.1 g, Protein 33.4 g, SaturatedFat 10.9 g, Sodium 409.7 mg, Sugar 3.1 g
CUBE STEAKS WITH GRAVY
Here's a hearty home-style dinner your family will love after a busy day. The slow-cooked beef is wonderful served over mashed potatoes or noodles. -Judy Long, Limestone, Tennessee
Provided by Taste of Home
Categories Dinner
Time 8h45m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 245 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 850mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.
SMOTHERED STEAK DEEPLY SOUTHERN
Growing up in the South, we had a neighbor that I adored, Cris Juneau, French Louisianian from New Orleans' way. She made the BEST smothered steak. Reconnecting when I was adult, she cooked her infamous dish from memory, but I watched and recreated to paper. Serve with Recipe # 27361. Simply pure southern comfort food!
Provided by Southern Lady
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl mix 4 seasonings.
- Place flour in a flat surfaced dish (save unused flour for smothering).
- Sprinkle front and back side of each steak piece and rub deep into groves of steak.
- Heat oil to medium high in skillet (cast iron is best).
- Dredge each piece in flour, press in with finger tips. Re-dredge in flour again and place carefully in hot oil for 1 minute and then turn back heat to medium.
- Fry steak 4-5 minutes on each side. Remove, drain on a separate plate.
- Remove all but 2-3 Tbs of oil, over medium high heat, sprinkle with 3 Tbs flour, whisking until well mixed and roux browns.
- Add water, bouillon cube and remaining seasoning. Mix until gravy begins to thicken slightly. Test taste for spice as this is the time to adjust (salt or water).
- Replace steak back in gravy and spread onion rings over the tops.
- Cover and simmer 30-40 minutes.
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