My husband's favorite meal is anything that involves gravy. This particular recipe may be at the top of his gravy-love list. We normally serve it with mashed potatoes because you can't have gravy without a big serving of potatoes adorned with the yummy stuff!
Cube Steak is round steak that has been tenderized.
In a pan, combine flour, seasoned salt and pepper....
Generously coat each side with the flour mixture.
Then toss them in a pan of hot oil. Brown for about 2 minutes on each side. This begins the cooking process...
Now to make them extra tender and juicy, I put them in a baking dish and cover with a small amount of water. Then bake for about an hour...
Save the remaining oil for your gravy! While the pan is still hot, take a spatula and loosen up all the "grits" that are stuck to the bottom. Those "grits" are tiny pieces of flavor that make for some splendid tasting gravy! Promise. (sorry about the unappealing photo of the oil. it's a difficult subject to photograph)...
I failed to take a picture of the gravy because things usually get kind of hectic at this point. I am mashing the potatoes while whisking gravy while setting the table and settling some feuds with the kiddos...usually. So just use your imagination.;0)
Start with about a 1/2 cup of flour or cornstarch and 1 cup of milk. Add in salt and pepper to taste. I'm usually pretty generous with the pepper because we like the gravy a bit spicy. Whisk away and get rid of all the lumps. Cook on medium heat until it starts to thicken, then reduce heat to low. If it is too thick, add more milk. Too thin, add more flour/cornstarch.
Cube Steak with gravy
1 C.(plus more as needed) flour
1 C. vegetable oil
1/2 C. flour/cornstarch
1 C. milk
salt and pepper to taste
1. In a pan, combine the flour, seasoned salt, and pepper.
2. Generously coat each side of steaks with flour mixture.
3. Add them to a pan of hot oil and cook for about 2 minutes on each side.
4. Remove to baking dish and cover with some water.
5. Cook at 350 degrees for 1 hour.
1. While the pan is still hot, loosen the "grits" in the pan.
2. Add about 1/2 C. flour or cornstarch to the oil.
3. Whisk in about 1 C. milk.
4. Add salt and pepper to taste.
5. Cook over medium heat til thick, stirring often. Once thick, reduce heat to low, stirring occasionally.
6. If gravy is too thick, add milk. If it is too thin, add flour/cornstarch.