Cubed Steak & Gravy...Old Recipe


Who likes an easy to cook and very filling recipe?  This is one of those easy recipes cooked in an electric frying pan.  Little preparation all that is needed is a little patience.  This recipe well at one time was at least an affordable yet delicious main course. 

We've cooked this for years through the family some a little different manners but all delicious.

Cubed Steak & Gravy 


Good quality Cubed Steak
Large Onion sliced
Cooking Oil enough to just cover the frying pan
Self Rising Flour to coat and extra flour to make the gravy
Salt and Pepper 

*note you decide how much you need of each according to the size of your family.

Directions


Season the steak, coat with flour, and heat oil in the pan to 375 degrees F.
Slice the onion 1/8 to 1/4 inch thick and set aside.

Place steak in preheated oil cover and watch.  When you see the edges browning carefully turn. You don't want the coating to stick to the pan and fall from the meat if you can help it. (if it happens don't sweat it won't hurt this recipe and will only cook down into the gravy you'll be making). 

Add the sliced onions to the top of the meat now they will cook a little as the second side cooks. You only need to brown the meat not cook it completely. 

Brown all pieces of meat. When finished lightly browning the second side be sure you have a little oil in the pan. You will need a little oil in the pan to make the gravy. If you have a huge amount drain some away if you don't have much or any add more and heat it through.  

Take a slight handful of self-rising flour and sprinkle over each piece. (this will help to thicken the gravy, do not worry that it is clumped on top it will cook down into the pan)

Pour 2 cups of hot tap water over the steak in the pan.  Cover the electric frying pan and turn the heat down to low temperature.  You don't want it cooking a lot but you will want it to be bubbly cooking on low. 

Keep checking using a spoon or spatula move the meat around and after about 30 minutes of slow cooking turn. 

Add more hot water if the gravy thickens too much.  

This should take about an hour to an hour and a half to have meat that is falling apart delicious. Turn pan to warm and serve very soon.

Cook time 1 to 1 1/2 hrs

Serve over rice or mashed potatoes

I know the recipe is vague but in time you will get the hang of it and it will be an easy go-to recipe






2 comments:

  1. Oh my goodness! That looks delicious and so tender. I haven't been cooking mine for a long enough time. I will definitely be making this soon. Thank you for the inspiration.

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    Replies
    1. Thank you Eileen I hope yours turns out well. I barely cook it on low after getting the gravy thick but watch and add more water if needed. I also like quick chicken fried steak and then making gravy too. Have a great weekend!

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