Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cubed steak & gravy. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Cubed Steak & Gravy is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Cubed Steak & Gravy is something that I have loved my whole life.
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). This is the most common cut of meat used for the American dish chicken fried steak.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook cubed steak & gravy using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Cubed Steak & Gravy:
- Make ready 1 Lb Cubed Steak
- Get 1 cup Flour Seasoned with Salt, Pepper, Cumin, Paprika (about one teaspoon of each)
- Make ready 4 oz Chopped Mushrooms
- Prepare 1 Small Yellow Onion Diced
- Get 2 Cloves Garlic minced
- Take 2 Cups Unsalted Beef Broth
- Prepare Oil For Frying Steaks
- Make ready 1 Tsp Freshly chopped Thyme Leaves
- Make ready 2 Tbsp Butter
- Take 1 Tbsp Flour
- Make ready Chives or Parsley to Garnish
See more ideas about Cube steak, Cube steak recipes, Beef recipes. Cubed steak with onion gravy is an easy recipe that makes a wonderful weeknight meal your family will love. To cook cube steak in a skillet, rinse the steak with cool water and pat it dry with paper towels, then sprinkle each side of the steak with salt and pepper. Cube steak, sometimes labeled as cubed steak or minute steak, is an inexpensive, flavorful cut of beef that's pre-tenderized.
Steps to make Cubed Steak & Gravy:
- 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.)
- 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.
- 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.
- 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.
- Bring to a simmer and then add the steak to the gravy. Making sure to coat them well.
- 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.
- I served mine over rice and a side of cooked greens (kale in this case,) and garnished with chopped chives.
It's taken from the top or bottom round — a tough portion near the rump of. 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. Cube steak is a cut of beef tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. Cube steak is a cut of meat that has been run through a mechanical tenderizer or pounded with a tenderizing mallet to create cube-shaped perforations.
So that’s going to wrap this up for this exceptional food cubed steak & gravy recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
