Cubed Steak & Gravy
Cubed Steak & Gravy

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, cubed steak & gravy. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Cubed Steak & Gravy is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Cubed Steak & Gravy is something which I’ve loved my whole life.

Cube Steak is as tender as can be and irresistible when smothered in a quick gravy made from onion soup mix—easy, simple, and hearty. I have made this for years with many changes along the way and here is what I have for now. Season the cube steaks on both sides with salt and pepper. Pour the flour onto a shallow plate and press the steaks into the flour; shake off the excess flour.

To begin 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 can achieve it.

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

I like to cook it low and slow to get the meat fall apart tender. HOW TO MAKE CUBE STEAK IN THE CROCKPOT OR STOVE TOP. For both the stove top and the crockpot, I start this recipe by browning both sides of my cube steak in a hot skillet with some oil. Cube steak is also known as cubed steak, so you might hear it referred to in either way, but they're both the same thing.

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.

For both the stove top and the crockpot, I start this recipe by browning both sides of my cube steak in a hot skillet with some oil. Cube steak is also known as cubed steak, so you might hear it referred to in either way, but they're both the same thing. This cut gets a bad reputation for being a low-end cut, but that reputation isn't warranted. Cube steak already comes "tenderized," but using the right cooking method is the best way to keep cube steak tender and juicy. Lock in those juices by pan-searing, braising, or sauteing for the best results!

So that is going to wrap it up for this special food cubed steak & gravy recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!