So, I am looking for new beef recipes to add to my repertoire. Cube Steak is a cut I wanted to work on. I have only worked with cube steaks a few times, and have never loved the outcome- It’s a cut that tends to be tough and chewy. So, my mom suggested trying Cube Steaks baked in gravy- which is how she likes to make them.
Many tips from mom later, a wonderful dinner was created. The steaks were tender and bathed in a beautiful, bubbly, brown gravy. I was pleased, and Tim (my hubby) loved it! Will make this one again.
- 4-6 cube steaks
- cayenne pepper (optional)
- 2 Tbs. butter
- onion (optional)
Pour a little oil (1- 2 Tbs) and 2 Tbs. butter into a frying pan. and heat on medium-high heat.
While the oil/butter is heating up, add some flour to a separate pan or bowl. Sprinkle in 1 tsp. salt and 1/4 tsp. pepper. Dredge the cube steaks in the flour, one at a time, and place in the frying pan.
Brown on both sides on medium-high heat.
(you are not cooking these through. You are ONLY cooking until they are a little browned on both sides.)
Continue until you have browned all the steaks. (add a small amount more of oil/butter if needed)
Add these to a large baking dish.
Sprinkle with a very small amount of cayenne pepper, if you like a little spiciness. If not- just leave it out.
If desired, you can slice up some onions and lay them over the steaks. This will add more flavor. But, if you don’t care for onions- this step is completely optional, as well.
Now, back to your frying pan. We are going to use the leftover meat drippings in the pan to make a gravy. There probably won’t be an abundance of meat drippings left over, but it will be enough to make a tasty gravy.
Start with a 1/2 cup of cold water. Add 2 large spoonfuls of flour and mix well with a fork. Add this to the pan that has the meat drippings. Stir with a wire whisk immediately. This should create a thick ‘paste’. Add another 2 cups of water. Now just whisk and whisk until the gravy begins to smooth out and thicken a little.
Once slightly thickened, add another 1 1/2 cups of water, 1 tsp. salt and 1/4 tsp. pepper. Allow to bubble and thicken again. Keep whisking frequently so the gravy does not burn.
Just a note: The gravy will not look very brown at this point, and it will not be as thick as a finished gravy- but that’s what it will turn into as it bakes!
Pour the gravy over the cubed steaks.
Cover tightly with foil and bake for at least 1 hour at 375. (I suggest baking for 1 1/2 hours)
For the last 10 minutes of cooking, uncover. This will help the gravy to thicken and darken to a beautiful, bubbly brown gravy.
Remove from oven and serve! The cube steaks should be fully cooked and tender.