Southern Cube Steak and Gravy
Southern Cube Steak and Gravy
Ingredients
For the Cube Steaks
- 4 beef cube steaks
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon seasoned salt, divided
- 1 cup all-purpose flour, for dredging
- 3/4 cup vegetable oil, for frying
For the Gravy
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1/4 cup all-purpose flour, for roux
- 14.5 fluid ounces beef broth, (1 standard can)
- 1 tablespoon Better Than Bouillon beef paste
Instructions
- 1
Lightly oil the beef cube steaks to help the seasonings adhere. Season both sides of the steaks generously with onion powder, garlic powder, and 1 1/2 teaspoons of the seasoned salt. Press the seasonings firmly into the meat.
⏱️ 5 min
- 2
In a shallow dish, combine 1 cup of all-purpose flour with the remaining 1 1/2 teaspoons of seasoned salt. Dredge each seasoned cube steak in the flour mixture, ensuring it is lightly and evenly coated on all sides. Shake off any excess flour.
⏱️ 5 min
- 3
Heat 3/4 cup of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. To test if the oil is hot enough, sprinkle a small amount of flour into it; if it sizzles and fries immediately, the oil is ready. Carefully place the floured steaks into the hot oil, being careful not to overcrowd the pan (cook in batches if necessary).
⏱️ 2 min
- 4
Fry the steaks for approximately 3 to 5 minutes per side, or until they are deeply golden brown and a crust has formed. The goal is to brown them, not cook them through at this stage.
⏱️ 10 min
- 5
Once browned, remove the cooked steaks from the skillet and set them aside on a plate. Leave the remaining oil and drippings in the skillet.
⏱️ 1 min
- 6
Reduce the heat to medium. Add the diced bell peppers and onions to the skillet with the remaining oil and drippings. Sauté for 1 to 2 minutes, or until the vegetables begin to soften.
⏱️ 2 min
- 7
Sprinkle 1/4 cup of all-purpose flour over the softened vegetables in the skillet. Stir continuously for 2 to 3 minutes, mixing the flour thoroughly with the oil and vegetables to create a roux. This will thicken the gravy.
⏱️ 3 min
- 8
Gradually pour in the 14.5 fluid ounces of beef broth, whisking constantly to prevent lumps. Stir in the 1 tablespoon of Better Than Bouillon beef paste until it is fully dissolved and combined. Bring the gravy to a gentle simmer, stirring occasionally, until it begins to thicken.
⏱️ 5 min
- 9
Carefully return the browned cube steaks to the skillet, nestling them into the simmering gravy. Ensure the steaks are mostly submerged. Reduce the heat to low, cover the skillet, and let the steaks simmer for at least 15 to 20 minutes. The longer the steaks simmer, the more tender they will become.
⏱️ 20 min
- 10
Once the steaks have reached your desired tenderness, remove from heat. Serve hot with your favorite side dishes, such as mashed potatoes or rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Southern Cube Steak and Gravy
For the Cube Steaks
- 4 beef cube steaks
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon seasoned salt, divided
- 1 cup all-purpose flour, for dredging
- 3/4 cup vegetable oil, for frying
For the Gravy
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1/4 cup all-purpose flour, for roux
- 14.5 fluid ounces beef broth, (1 standard can)
- 1 tablespoon Better Than Bouillon beef paste
Instructions
- 1
Lightly oil the beef cube steaks to help the seasonings adhere. Season both sides of the steaks generously with onion powder, garlic powder, and 1 1/2 teaspoons of the seasoned salt. Press the seasonings firmly into the meat.
⏱️ 5 min - 2
In a shallow dish, combine 1 cup of all-purpose flour with the remaining 1 1/2 teaspoons of seasoned salt. Dredge each seasoned cube steak in the flour mixture, ensuring it is lightly and evenly coated on all sides. Shake off any excess flour.
⏱️ 5 min - 3
Heat 3/4 cup of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. To test if the oil is hot enough, sprinkle a small amount of flour into it; if it sizzles and fries immediately, the oil is ready. Carefully place the floured steaks into the hot oil, being careful not to overcrowd the pan (cook in batches if necessary).
⏱️ 2 min - 4
Fry the steaks for approximately 3 to 5 minutes per side, or until they are deeply golden brown and a crust has formed. The goal is to brown them, not cook them through at this stage.
⏱️ 10 min - 5
Once browned, remove the cooked steaks from the skillet and set them aside on a plate. Leave the remaining oil and drippings in the skillet.
⏱️ 1 min - 6
Reduce the heat to medium. Add the diced bell peppers and onions to the skillet with the remaining oil and drippings. Sauté for 1 to 2 minutes, or until the vegetables begin to soften.
⏱️ 2 min - 7
Sprinkle 1/4 cup of all-purpose flour over the softened vegetables in the skillet. Stir continuously for 2 to 3 minutes, mixing the flour thoroughly with the oil and vegetables to create a roux. This will thicken the gravy.
⏱️ 3 min - 8
Gradually pour in the 14.5 fluid ounces of beef broth, whisking constantly to prevent lumps. Stir in the 1 tablespoon of Better Than Bouillon beef paste until it is fully dissolved and combined. Bring the gravy to a gentle simmer, stirring occasionally, until it begins to thicken.
⏱️ 5 min - 9
Carefully return the browned cube steaks to the skillet, nestling them into the simmering gravy. Ensure the steaks are mostly submerged. Reduce the heat to low, cover the skillet, and let the steaks simmer for at least 15 to 20 minutes. The longer the steaks simmer, the more tender they will become.
⏱️ 20 min - 10
Once the steaks have reached your desired tenderness, remove from heat. Serve hot with your favorite side dishes, such as mashed potatoes or rice.
⏱️ 1 min