How to Make Delicious Cubed Steak & Gravy

Cubed Steak & Gravy. 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. In a large skillet over medium-high heat, heat oil.

In a large skillet on medium high heat melt butter and olive oil, stir in mushrooms and onion and sauté until tender, transfer to plate, brown steaks on both sides and then transfer to plate with onions and mushrooms. Pour beef broth into skillet and stir to deglaze then add golden mushroom. Cube steak or cubed steak is a type of beef cut that is known to be a tough piece of meat that is tenderized. You can have Cubed Steak & Gravy using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Cubed Steak & Gravy

1. It's 1 Lb of Cubed Steak.
2. You need 1 cup of Flour Seasoned with Salt, Pepper, Cumin, Paprika (about one teaspoon of each).
3. It's 4 oz of Chopped Mushrooms.
4. It's 1 of Small Yellow Onion Diced.
5. You need 2 Cloves of Garlic minced.
6. You need 2 Cups of Unsalted Beef Broth.
7. It's of Oil For Frying Steaks.
8. It's 1 Tsp of Freshly chopped Thyme Leaves.
9. It's 2 Tbsp of Butter.
10. It's 1 Tbsp of Flour.
11. It's of Chives or Parsley to Garnish.

Usually it is either top round or top sirloin when purchased. 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. Cube steak is a cut of meat that has already been tenderized and pounded with a meat mallet or machine.

Cubed Steak & Gravy instructions

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..

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? When the flour sets into the cube steak it simply means that the dryness has been moistened by the juices of the steak, so it is not dry anymore. The gravy thickens slowly, do not add more of the flour mix until you are sure that it is done thickening. It is a cut of beef, usually from the top sirloin or top round, that is tenderized through an electric tenderizer.