1 lb cube steak, trimmed
1/2 cup flour, more if needed
1 teaspoon garlic salt
1 teaspoon pepper
2 tablespoons oil
1 (10 1/2 ounce) can cream of mushroom soup
10 1/2 ounces water
1 tablespoon beef base
1 (4 ounce) can sliced mushroom
1 small onion, sliced
1/4 cup sour cream

Directions

Mix flour, garlic salt and pepper. Dredge meat in flour mixture.Heat oil in a large non-stick skillet over med. high heat. Quickly brown meat on both sides. You do not need to cook through. Move to crock pot.Add onions and mushrooms to pan. Saute until soft.Add soup, water and beef base scraping bottom of pan. Remove from heat and add sour cream.Pour over meat. Cook on high for 3 hours.

1 lb beef round cube steak
salt
pepper
garlic powder
1/2 cup flour
3 tablespoons olive oil
1 medium onion, chopped
1 package brown gravy mix
1 can cream of mushroom soup
2 (4 ounce) cans mushrooms

RICE

* 1 cup long grain white rice
* 1 1/2 cups beef broth

Directions

Cut cube steaks into serving size portions.Season to taste with salt, pepper, and garlic powder.Lightly coat steaks with flour.Prepare brown gravy in small saucepan according to package directions.Reserve.

Heat oil in large heavy skillet.Add onions and saute about 1 min.Add steak and brown on both sides.Add mushroom soup.Add water to soup can (about 1/2 can) and swish to remove soup.Add brown gravy mixture and stir to blend.Bring to boil, cover, lower heat and simmer about 45 mins or until meat is tender and you can cut it with edge of fork.Add mushrooms, stir to heat and serve over rice.

TO PREPARE RICE: Rinse rice in strainer.Place rice in saucepan, add broth.Liquid should reach first knuckle on your finger.Bring to boil, stir, cover, lower heat to simmer and cook about 15 mins.Fluff with fork.

4 (6 ounce) beef steaks, cubed
1/2 cup flour
4 tablespoons flour
1 teaspoon salt, plus more to taste
1 teaspoon black pepper, plus more to taste
1 teaspoon paprika, plus more to taste
1 cup vegetable oil
3 cups milk, divided

Directions

Combine 1/2 C flour and 1 tsp salt, 1 tsp pepper and 1 tsp paprika on a plate.Stir with fork until well blended.Put 1/2 C milk in bowl.Dip steak in milk first, then coat generously with flour mixture.Heat oil in skillet until it reaches 375°F.Add steaks to skillet.Cook until seared and well crusted on one side, about 2 minutes.Turn steaks with tongs, cook 2 more minutes for medium.Transfer steaks to a plate. Keep warm.To prepare gravy, pour off all but 4 T cooking oil from pan.Return pan to medium heat.Whisk in remaining 4 T flour; cook 1 minute.Whisk in milk; cook until thick, 3 minutes.Add more milk if gravy becomes too thick.Season with salt, pepper, and paprika.Serve with steak and mashed potatoes.

How visitors found this page:

• chicken fried steak recipe
• chicken fried cubed steak
• steak gravy recipe
• recipe for gravy for chicken fried steak
• recipe for chicken fried steak
• recipe chicken fried steak cubed steak
• pan fried shoulder steak recipe
• pan fried cubed steak recipies
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• CHICKEN gravy filipino recipe

1 lb cube steak, thawed
1 cup olive oil (for frying)
1 cup flour
2 cups water
2 cups skim milk
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions

Preheat oven to 375.On stove, heat olive oil in a large cast iron skillet.Cook cube steak in oil, turning once, until brown (be careful not to overcook it or it will be too tough).Remove cube steak from skillet, leaving leftover oil in skillet for gravy.Add flour to hot oil and stir to brown for 3-5 minutes. It will probably clump up but that is OK, it will disintegrate in the next step.Reduce heat to medium low and add water, milk, salt, and pepper to skillet. Stir continuously until a smooth gravy forms.Put cube steak back into skillet with gravy and cover with foil.Cook in oven, covered, for 45 minutes or until gravy is thickened. Let cool for 5 minutes and enjoy your meal!

How visitors found this page:

• smoother cube steak

3 tablespoons flour
salt & pepper
6 cube steak
1 tablespoon butter, divided
1 tablespoon olive oil
1 onion, chopped
2 garlic clove, pressed
16 ounces beef broth
1/2 teaspoon thyme
1 teaspoon worcestershire sauce
2 cups frozen peas
egg noodles

Directions

Combine flour and salt and pepper to taste. Mix well. Dredge meat in flour on both sides.In a skillet, heat half the butter and half the olive oil together over medium-high heat. Add onion and garlic and saute. Add remaining oil and butter then add meat, cooking on both sides till browned.Stir in broth, scraping up any browned bits from the pan. Turn the heat down to a simmer, add thyme and Worcestershire sauce and cook for 15 minutes more, stirring occasionally. Add peas, salt, and pepper to taste.Serve over egg noodles.

If preparing for the freezer:
Remove meat after step 2. Freeze.Complete step 3. Freeze.

To reheat:.
Thaw.Place all ingredients in an oven safe pan. Heat at 350 until warm. Serve over egg noodles.

1 cup flour
2 (1 ounce) packages dry ranch dressing mix
salt and pepper, to season
3 cups buttermilk
1 egg, beaten
1 lb cube steak, cut into 4 piece servings
vegetable oil
1 cup chicken broth
1 (2 2/3 ounce) envelope country gravy mix

Directions

In a large Ziploc bag, combine the flour, 1 dressing packet mix, salt and pepper.In a shallow baking dish, combine 2 cups of buttermilk, beaten egg and 1 dressing packet mix; soak cube steaks in mixture.While steaks are soaking, make the gravy: in a small pot, combine 1 cup buttermilk, broth and dry graving mix; simmer over medium heat and stir well and keep warm.One by one, add each steak into Ziploc bag and shake to coat; dip steak back again in buttermilk mixture and recoat and shake in Ziploc bag.In a deep skillet, heat 1/2 inch of oil to 350 degrees; fry steaks for about 4 minutes on each side, or until golden brown.Drain on paper towels; serve with gravy and side dishes.

How visitors found this page:

• how to make gravy

4 (4 ounce) tenderized beef steaks (known in supermarkets as “cube steak”)
1 egg
1/4 cup milk
all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper

Directions

Beat together the egg and milk and set aside.Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.

Fill plastic zip lock back with flour. Drop steaks into bag to manually and dredge the steak in flour. Then pour flour into a shallow dish and shake excess flour off of the steaks. Use a pair of tongs for dipping steak into egg mixture and a separate pair of tongs for dipping into the flour.Set cutlets aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. (This recipe is not about diets!) Check the temperature with a drop of water; if it pops and spits back at you, it’s ready.

With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.Cream Gravy.

After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.

Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.

1/3 cup flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 lbs cube steak
3 tablespoons vegetable oil
2 (8 ounce) cans tomato sauce
1 (1 1/3 ounce) package dry onion soup mix
1 cup sour cream

Directions

Combine first 3 ingredients.Dredge cube steak in flour mixture.Heat oil in a dutch oven over medium-high heat; add steak, in batches, and cook until no longer pink.Return all steak to pot.Stir in tomato sauce and soup mix; bring to a boil.Cover, reduce heat, and simmer 15 minutes.Remove steak to serving platter, reserving liquid in pot; keep warm.Stir sour cream into tomato mixture; simmer, stirring constantly, until heated. Do Not Boil.Serve over steak.

To Freeze: Combined the flour, garlic and pepper and dredged the cube steaks.Fry the meat quickly in the oil to brown and crisp rather than cooking.Set aside to cool.Add the tomato sauce and soup mix to the pan and cool.Freeze the meat and sauce in separate zip lock bags.

To Serve: After thawing add the meat and sauce to the pan.Simmer for 15 minutes or until the meat is heated through.Remove the meat and add the sour cream.

1/2 cup all-purpose flour
1/2 teaspoon salt
1 dash pepper
4 cube steak
2 tablespoons vegetable oil
1 medium onion, sliced
2 (15 ounce) cans sliced potatoes, drained
2 (14 1/2 ounce) cans French style green beans, drained
4 ounces mushroom, drained
2 (10 3/4 ounce) cans condensed golden mushroom soup, undiluted

Directions

In a resealable plastic bag, combine flour, salt and pepper.Add steaks and shake to coat.In a skillet, brown steaks on both sides in oil.Set aside and keep warm.Add onion, potatoes, green beans, mushrooms and soup to skillet.Return steaks to skillet.Cover and simmer for 15 minutes or until meat is tender.

1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
4 pieces cube steak (butcher tenderized)
1 cup flour
1/2 cup oil
2 cups water
1 beef bouillon cube
1 large yellow onion, sliced rings

Directions

In small bowl mix 4 seasonings.Place flour in a flat surfaced dish (save unused flour for smothering).Sprinkle front and back side of each steak piece and rub deep into groves of steak.Heat oil to medium high in skillet (cast iron is best).

Dredge each piece in flour, press in with finger tips. Re-dredge in flour again and place carefully in hot oil for 1 minute and then turn back heat to medium.Fry steak 4-5 minutes on each side. Remove, drain on a separate plate.

Remove all but 2-3 Tbs of oil, over medium high heat, sprinkle with 3 Tbs flour, whisking until well mixed and roux browns.Add water, bouillon cube and remaining seasoning. Mix until gravy begins to thicken slightly. Test taste for spice as this is the time to adjust (salt or water).

Replace steak back in gravy and spread onion rings over the tops.Cover and simmer 30-40 minutes.