Cube Steak Gravy Recipes

Steps:

• Brown the cube steaks in 1 tablespoon butter, until browned on both sides.
• Transfer the browned cube steaks to a covered casserole dish.
• Saute the onions and Mushrooms in remaining tablespoon butter until softened about 5-6 minutes.
• Place the mushroom/onion mixture over the browned cube steaks in casserole dish.
• Mix the soups until well combined, add the minced garlic, Worcestershire sauce, kitchen bouquet stirring until well combined.
• Pour mixture over cube steaks and mushroom onion mixture.
• Place in preheated 350°F oven, covered and bake for 2 hours.

Steps:

• Whisk flour, cornstarch, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a shallow bowl. Spread 1 tablespoon of the flour mixture onto a plate; press each cube steak into flour mixture to coat completely.
• Place coated steaks on a work surface and pound each several times with a meat tenderizer on each side to pound flour into steak. Pound each steak a second time to further incorporate flour mixture into the meat.
• Melt butter in a large skillet over medium-high heat until skillet is about 350 degrees F (175 degrees C). Cook steaks in hot butter until browned, 2 to 3 minutes per side. Transfer steaks and any stray pieces of meat to a plate and tent with aluminum foil to keep warm. Let skillet cool briefly.
• Heat the same skillet over low heat. Pour enough milk into the skillet to cover the bottom of the pan. Whisk 1 tablespoon flour mixture into hot milk until gravy has a cream-like consistency, 10 to 15 minutes. Add more flour mixture as necessary to thicken gravy. Transfer any steak scraps back into the skillet and season gravy with salt and black pepper.
• Place hot steaks on plates and top with gravy.

Steps:

• In a bowl or plastic bag add flour,salt,onion powder,garlic powder and black pepper.
• Add cubed steak in flour mixture and coat well.
• Heat oil and butter in a large frying pan.
• Add cubed steak and brown on both sides for 15 minutes.
• Remove cubed steak and drain grease out of pan, leaving some dripping grease in pan.
• Add can of mushroom soup,water and heavy whipping cream or milk to the pan drippings and mix well.
• Add cubed steak back to pan and simmer on low heat for 30 minutes. (may cover with lid if you want to).
• Turning cubed steaks once during simmering.
• NOTE: you may need to add more water or milk to the steak and gravy while simmering.

Steps:

• Mix flour, salt, pepper, garlic powder, and onion powder in small bowl.
• Coat meat in flour and fry in skillet for 5-10 mins til browned on both sides; remove to plate.
• Add 2 T butter to skillet and melt.
• Stir in 2-3 T of remaining flour mixture.
• Whisk in beef broth (may need to add water to thin if gravy is too thick).
• Return meat to skillet, reduce heat to low, cover and cook 30 minutes.
• Serve with rice, mashed potatoes, or noodles.
• Note: I've also made this in a slow cooker. Fixed it in the morning (didn't pan-fry) and let it cook all day. Can't begin to describe how good the kitchen smells when I get home!

Steps:

• Salt and pepper the steak to your liking, then dredge in the flour.
• Fry steak until brown and place in crock pot.
• Add water, soup, and gravy mix.
• Cover and cook on low 6 to 8 hours.
• Serve with mashed potatoes or rice.

Steps:

• Place flour in shallow dish. Add steaks, 1 or 2 at a time, and turn to coat completely. , In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a 3-qt. slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender. , In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve over mashed potatoes or noodles.

Steps:

• Heat oil in a skillet.
• Mix flour, salt and pepper.
• Dredge cube steaks in flour mixture; fry steaks until cooked but do not overcook or will become stringy.
• Remove steaks from pan and drain on towels; cover to keep warm.
• Drain off all of fat except for 2 tablespoons.
• Saute onion in skillet till tender;scrape up little bits of meat from pan.
• Add flour and cook with onion till slightly brown.
• Whisk in beef broth and cook till thick and bubbly. If not thick enough mix up a little flour/water and whisk into gravy.
• Cut cube steaks into 1" strips and return to pan with gravy; heat through and serve.

Steps:

• Place flour in a large resealable plastic bag.
• Add the steaks, a few at a time, and shake until completely coated.
• In a skillet, cook the steaks in oil until lightly browned on each side.
• Transfer to a slow cooker.
• Add the onion and 2 cups of water.
• Cover and cook on low for 8 hours or until meat is tender.
• In a bowl, whisk together gravy mixes with remaining water.
• Add to the slow cooker; cook 30 minutes longer.
• Serve over mashed potatoes or noodles.

Steps:

• Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Set up a breading station for the cube steak. Add 1/2 cup flour to a dish, then season with salt and pepper and set aside. Add the beaten eggs to a separate dish, then season with salt and pepper and set aside. Mix together the rice flour, instant coffee, crushed BBQ chips and 1 cup flour in a third dish and season with salt and pepper; set aside.
• Place a large cast-iron skillet over the direct-heat side of the grill. Add enough olive oil to come 1 inch up the side of the skillet. Preheat the oil to 350 degrees F.
• Dredge each piece of cube steak in the flour, egg and then flour/chips mixture, shaking off any excess in between. Add the steaks to the oil in batches and cook until golden brown and crisp, 2 to 3 minutes per side. Remove to a cooling rack and set aside. Pour out the leftover oil from the skillet and discard it. Be careful to keep all the brown bits on the bottom of the skillet-they have all the flavor! Place the skillet back on the grill over direct heat and add the butter. Cook until melted, then whisk in the remaining 3 tablespoons flour, creating a roux that looks like wet sand. Cook the roux, whisking, until golden brown, about 4 minutes. Whisk in the milk a third at a time, continuing to whisk so no lumps form. Whisk in the buttermilk and season with salt and pepper. Cook, whisking, until luscious and thick, 5 to 7 minutes. Stir in the parsley and chives. Move to the indirect side to keep warm.
• To serve: Place a piece of chicken fried steak on a plate. Spoon the gravy over the top.

Steps:

• Mix soup and onions together with the water.
• Place cube steaks in bottom of baking dish.
• Pour over the soup mixture.
• Place cover or foil over to seal it.
• Bake at 350°F for 45 minutes.
• Serve over cooked rice.

Steps:

• Lightly brown the outside of your cube steaks in a pan. No need to add any oil, etc.
• Add one can of Campbell's Golden Mushroom Soup. (I've never tried any other flavor, though they might work. Even though I don't normally care for mushrooms, this soup makes the dish.) Do NOT add any water. (The soup cooks down.) Spread the soup over the steaks with spoon.
• Cook over low heat until the steaks are done in the center. The soup will cook into a gravy as the meat cooks. (You can cook this a little faster or slower, depending on how much time you have. It always turns out. I just find the "gravy" turns out best if you keep the heat kind of low.).
• (If you like extra "gravy" for a side of potatoes or are cooking more than 1 lb. of steak, you can always use more than 1 can of the soup.).