Cubed Steak & Gravy
Cubed Steak & Gravy

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, cubed steak & gravy. One of my favorites. This time, I’m gonna make it a little 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 favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Cubed Steak & Gravy is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have cubed steak & gravy using 11 ingredients and 7 steps. Here is how you can achieve that.

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

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? 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.

Steps 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.

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. 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 sometimes called cubed steak, or swiss steak.

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