Cubed Steak & Gravy
Cubed Steak & Gravy

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cubed steak & gravy. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Compare Prices on Cube Steak in Kitchen Gadets. Cube steak, sometimes labeled as cubed steak or minute steak, is an inexpensive, flavorful cut of beef that's pre-tenderized. It's taken from the top or bottom round — a tough portion near the rump. Directions Season steaks with salt and pepper.

Cubed Steak & Gravy is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Cubed Steak & Gravy is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook cubed steak & gravy using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Cubed Steak & Gravy:
  1. Get Cubed Steak
  2. Prepare Flour Seasoned with Salt, Pepper, Cumin, Paprika (about one teaspoon of each)
  3. Take Chopped Mushrooms
  4. Take Small Yellow Onion Diced
  5. Take Garlic minced
  6. Take Unsalted Beef Broth
  7. Make ready Oil For Frying Steaks
  8. Make ready Freshly chopped Thyme Leaves
  9. Prepare Butter
  10. Prepare Flour
  11. Take Chives or Parsley to Garnish

Pour the flour onto a shallow plate and press the steaks into the flour; shake off the excess flour. Heat the oil in a large skillet with lid over medium-high heat. Mix flour, paprika, & grill seasoning together and place on a plate. Cube steak is a cut of meat that has already been tenderized and pounded with a meat mallet or machine.

Instructions to make Cubed Steak & Gravy:
  1. Prep all your ingredients. Salt and pepper your steaks on both sides and then dredge in the seasoned flour (I didn't measure my seasoning. Actually taste the flour and adjust to your taste preference.)
  2. Let your steaks sit in the flour while you heat a large skillet over medium high heat. Once pan is hot add your oil. You want enough oil to cover the pan by about half an inch. When oil just starts to ripple slowly add your steaks. Do them in batches like I did if you need to. Don't over crowd your pan. I fried up 2 at a time. Brown them on both sides and set on paper towels.
  3. Drain excess oil from pan but leave the brown bits from frying. This will add extra flavor to the gravy. Turn heat to medium low and return pan to stove. Add your onions and butter to the pan and cook down until soft and golden. Scrape the brown bits from pan as the onions cook down.
  4. Once the onions are soft and golden add the garlic and mushrooms. Stir and cook for just a minute. Add the tablespoon of flour and cook into the onions for just a few seconds. Slowly mix in your beef stock. You want to make sure the flour doesn't clump. It helps if your stock is at least room temp but it is even better if it's hot. Stir in the fresh thyme. Taste to see if you need to add any salt or pepper.
  5. Bring to a simmer and then add the steak to the gravy. Making sure to coat them well.
  6. Cover and reduce heat to low. Let simmer for about an hour. stir the gravy and flip the steaks about every 15 minutes. If the gravy seems to thick you can add a little more liquid or if it seems to thin let it cook uncovered for a while. The longer you let the steaks simmer in the gravy the more tender they'll become.
  7. I served mine over rice and a side of cooked greens (kale in this case,) and garnished with chopped chives.

Mix flour, paprika, & grill seasoning together and place on a plate. Cube steak is a cut of meat that has already been tenderized and pounded with a meat mallet or machine. The "cube" in cube steak refers to the small, cube-shaped indentations in the meat made by the tenderizer. What is the best way to tenderize cube steak? Cube steak is sometimes called cubed steak, or swiss steak.

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