Steak & Gravy

Down here in the south Cubed Steak and Gravy = Home Comfort. Its not all that good for you but hey its not like you are going to eat it once a week so allow yourself to indulge every once in a while. A lot of people are scared to cook Cubed Steak. They find that it ends up tough and rubbery. A couple tips to make sure that does not happen is...

1. When looking at cubed steak you want to see bright red. If there is a lot for white(Grissel) then your going to have a tough time getting that tender. So the least white the better.

2. The Thinner the better. Choose thinner pieces over the thicker ones.

3. Cook Low and Slow.
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Steak & Gravy

Ingredients

1. 1 pd cubed steak(THIN)
2. 3/4 cup flour
3. 1 tsp of salt(+ a little more for seasoning steaks)
4. 1 tsp pepper(+ a little more for seasoning steaks)
5. 1 tsp onion powder
6. 2 1/4 cups of water
7. Oil for frying

Directions

1. Season steak with salt and pepper on both sides
2. Mix together flour, salt, pepper, and onion powder.
3. Dredge steaks with flour mixture and reserve left over flour mixture.
4. In a frying pan or cast iron skillet heat oil. You want it to come about 1/2 inch up the side of the pan. Fry steaks for 3-5 Min's on each side till golden brown. Set aside on a paper towel.
5. Pour some oil out BUT leave enough in the pan to cover the bottom completely approx. 1/4 of a cup or little less. Add reserved flour and cook till browned stirring it constantly with a fork, wooden spoon, or spatula.
6. Add in 2 1/4 cups of water gradually as you continue to stir until well incorporated. Turn heat to low, add in steaks, cover with lid, and simmer for 30-45 Min's.

***After frying up the meat and making the gravy you could put this all in the crock-pot and cook on low for 4-6 hours! And if you done it in the crock pot you could also use a thicker cut of cubed steak sense you are cooking it longer! MMMM***