welcoming, wish you are having an incredible day today. Now, I’m gonna show you how to make a distinctive dish, cubed steak & gravy. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Cubed Steak & Gravy is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Cubed Steak & Gravy is something that I have loved my whole life. They’re nice and they look fantastic.
Modern And Colorful Products For Your Kitchen And Home, Let's Innovate. Award-winning Meat As Chosen By Michelin-Star Chefs, Delivered To Your Door. Directions Season steaks with salt and pepper. Mix flour and garlic powder in a large shallow plate and dredge steaks.
To begin with this particular recipe, we must first prepare a few components. You can cook cubed steak & gravy using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Cubed Steak & Gravy:
- Get Cubed Steak
- Get Flour Seasoned with Salt, Pepper, Cumin, Paprika (about one teaspoon of each)
- Make ready Chopped Mushrooms
- Prepare Small Yellow Onion Diced
- Take Garlic minced
- Make ready Unsalted Beef Broth
- Make ready Oil For Frying Steaks
- Take Freshly chopped Thyme Leaves
- Take Butter
- Prepare Flour
- Get Chives or Parsley to Garnish
Usually it is either top round or top sirloin when purchased. It is then flattened by pounding and tenderized before cooking. Heat the oil in a large skillet over medium high heat. Season the cubed steaks on both sides with salt and pepper.
Steps to make Cubed Steak & Gravy:
- 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.)
- 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.
- 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.
- 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.
- Bring to a simmer and then add the steak to the gravy. Making sure to coat them well.
- 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.
- I served mine over rice and a side of cooked greens (kale in this case,) and garnished with chopped chives.
Heat the oil in a large skillet over medium high heat. Season the cubed steaks on both sides with salt and pepper. Sear both sides of the cubes steak in the hot skillet. Cube steak is sometimes called cubed steak, or swiss steak. You might have heard of them referred to as " minute steaks " which is actually a Canadian term for cubed steaks.
So that’s going to wrap it up with this exceptional food cubed steak & gravy recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
