Best Cube Steak Recipe with Country Gravy

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Try a classic country fried cube steak recipe with creamy gravy. It’s quick and easy to flour and cook cube steak in a skillet on the stovetop. I love buying beef cubed steak at the market because it’s a great ingredient at a great price. Cube steak is often a very lean rump or shoulder cut with very little fat. This cut can cook up a little tough, so it is passed through a mechanical tenderizer, which gives the beef that “cubed” look. For more tips on cooking beef cubed steak, check out the complete recipe at

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Chicken Fried Steak Recipe:

Bread the cube steak. For about 1 lb. of meat, place approx. ¾ cup all-purpose flour in a shallow dish. This is more flour than you’ll need for the breading, but you’ll use whatever is leftover for making the gravy.
Season the flour simply with salt and pepper.
In another shallow dish, beat 1 egg.
Lay each side of the steak in the flour, breading each side, then lay the floured steak in the egg dish on each side to coat the steak in egg, then return the steak to the flour dish and re-coat each side in flour again; once fried, this double flouring will create a thick, decadent breading.
Heat oil in a skillet on med-high. Make sure the oil is HOT before adding the steaks!
Carefully lay the steaks in the pan. The breaded cuts should begin bubbling and cooking straight away. Because cube steak is pounded and thin, it takes very little time to cook–approx 2-3 minutes each side.
Once the breading has fried and turned golden, carefully turn the steaks. Be careful of the hot grease. Once both sides are crisp and golden, remove steak from the oil and place on a paper towel to drain.
Pour off excess grease from the pan so that only enough remains to make the gravy–this might be a couple of tablespoons or a ¼ cup, depending on how much gravy you wish to make. If there are bits and pieces left in the skillet from the frying steak, that’s great–it will make the gravy even more delicious.
Into the skillet, add about as much flour as there is grease. You can just eyeball it, it isn’t rocket science.
Stir the flour and grease together for about a minute. The flour will absorb the grease and thicken.
Slowly pour in milk, constantly stirring. Add the milk incrementally. Over the course of a few minutes, the gravy will smooth and thicken. Add milk until the gravy is the consistency you desire. Taste and season with additional salt and pepper if desired.


Written by The Chef's Circle

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