Cube Steaks Smothered in Gravy

Keltin

Keltin

New member
Tis is one of my favorite comfort foods!

Cube Steaks Smothered In Gravy

Ingredients

4 Cube Steaks (beef or pork)
1 can Cream of Mushroom soup
1 cup flour
1/2 cup milk
1 egg
Salt and pepper to taste
Oil for frying

Procedure

Preheat your oven to 350 (F) degrees.

Put flour in a large bowl for dredging, season with salt and pepper. In another bowl, beat egg well and then add milk. Mix thoroughly.

In a cast iron skillet, add enough oil to so that it is about 1/2” deep. Heat oil to 350 – 375 (F) degrees.

Dip cube steak in milk and egg mixture to thoroughly coat. Now dredge through the flour to thoroughly coat. Set aside. Repeat for all cube steaks.

Once the cube steaks have all been dredged and the oil is ready, fry each cube steak until the crust is golden brown (about 3-4 minutes per side). Remove from oil when nicely browned to an oven safe baking dish. Repeat until all cube steaks have been browned.

In another bowl, add the Cream of Mushroom soup and 1 can of hot (not boiling) water. Whisk thoroughly until smooth. Pour the soup over the Cube Steaks. Cover the baking pan tightly with foil and bake for 45 minutes to 1 hour. When plating the meat, don’t forget to whisk the gravy in the dish until smooth and then transfer to a gravy boat. You should pour some of the gravy over the meat once it has been plated. Serve with mashed potatoes, peas, and buttered rolls

Notes

You can use beef or pork cube steaks for this. I’ve even done it twice with Buffalo Cube Steak.....very good. I’ll often take boneless loin chops and pound them with the “spiky” end of a meat mallet until they are about 1/4” thick and then proceed with the recipe....also very good.

DW likes to dip the meat in Steak Sauce which I have to admit does add a nice zing to the flavor.
 
Made this again last night. I was too tired to mess with the DL, and finally got around to grabbing the pics now.

Lately I prefer to buy my own cheap beef cuts and then pound them down to “cube steaks”.

There is a tendency in the markets to take several cuts of cheap scraps and run them through the “cube machine” with a special blade that basically “stitches” or melds them together. In the package, they look like whole cube steaks, but once you try to pick them up, they fall apart into their constituent pieces. I hate that, and call that cheap trick “stitch steak”. True cube steak is made from one whole and solid piece of meat.

Tonight I used a beef shoulder steak. I cut it into pieces, making sure to cut out the hard connective tissue that ran through the middle of it. I then introduced those pieces to “my little friend” – the mallet. Using the spiky side, I pounded the meat to 1/4” thinness. Then coated in buttermilk, dredged in seasoned flour, fried, covered in gravy, and baked covered for 45 minutes.

The gravy was made by starting a butter and flour roux and then adding 2 cans of beef stock. Simple.

I served the cube steaks over a bed of rice with lots of gravy. I was just in the mood for rice and gravy! Add some Fried Okra, and dinner is done. This is very flavorful and fork tender. No need for a knife, and for me, is true comfort food.

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I don't know if I could put them into the oven after getting them that far... a little broth for steam, simmer for twenty minutes covered on the stove top, and you've got perfect chicken fried steak. I mean, just look at that fourth pic... mmmm (lol).
I sure wouldn't have a problem eating that plate of food if someone handed it to me though ;^)
Very nice!
 
I like to make pan gravy...add some flour to the pan drippings to make a roux and then whisk in milk and some seasoning.
 
You could definitely eat them right after frying. But they fry up and get crispy in about 5-6 minutes (I deep fat fry them). So, they are still a little tough. You'd need a knife, but they are still good. Baking them in the oven makes them fall apart tender though, so all you need is a fork.

I eat them both ways actually. When we eat them just fried, I use a knife and I love to dip the pieces in ketchup or even steak sauce!

I've also seen where people will pan fry these with very little oil at all, and then they can just add broth directly to the skillet and then cover it and simmer for 15-20 minutes. Since I deep fat fry, I've got way too much oil in the pan to do that, so I use the oven method.

So many ways to tackle these, and all of 'em are great in my book!
 
Keltin said:
I've never tried that, but I like the sound of it. How long do you bake it.....let's say it's legs and thighs?
Click to expand...

The way I do it is to fry it until golden in the frying pan and place in a baking dish. Place in the oven @ 325 degrees for another 20-25 minutes - UNCOVERED. The outside stays nice and crispy while the inside is tender and juicy :biggrin:
 
rickismom said:
The way I do it is to fry it until golden in the frying pan and place in a baking dish. Place in the oven @ 325 degrees for another 20-25 minutes - UNCOVERED. The outside stays nice and crispy while the inside is tender and juicy :biggrin:
Click to expand...

I'll definitely be trying this! Thanks!
 
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