Cube steaks, dredged in seasoned flour, browned & then cooked in an onion gravy.

Southern Style Cube Steaks and Gravy

Like Hamburger Steak with Creamy Onion Gravy, cube steaks, browned then simmered in a gravy is another southern favorite that should also be in everybody's go-to recipe box. Using onion soup mix to enhance the gravy base, this is super easy to throw together any weeknight and very basic and delicious comfort food. I make this with a milk gravy but you can also use strictly beef stock or broth if you prefer.

Here's how to make them.

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Recipe: Southern Style Cube Steaks and Gravy

©From the Kitchen of Deep South Dish

Prep time: 15 min |Cook time: 20 min |

Yield: About 4 to 6 servings

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Ingredients

• 4 to 6 cube steaks
• Lawry's Seasoned Salt
• 1-1/2 cups of all purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
• Vegetable or canola oil
• 1/2 of a medium sweet or yellow onion, sliced
• 1 envelope onion soup mix
• 2 to 2-1/2 cups of milk

Instructions

Lightly sprinkle both sides of cube steaks with seasoned salt. Combine flour with salt, pepper and Cajun seasoning; dredge cube steaks in the flour mixture, pressing the flour into the steaks; set aside. Reserve 1/4 cup of the remaining flour. Heat to medium high enough oil to cover the bottom of a cast iron skillet. Brown steaks on both sides; remove and set aside.

Add the onion and cook until nicely caramelized. Sprinkle in onion soup mix and the reserved 1/4 cup of flour, cook and stir for about 2 minutes. Slowly stir in some of the milk, scraping the bottom of the skillet well, and adding enough additional milk until the gravy reaches the desired consistency; season to taste. Bring mixture to a near boil, reduce heat to simmer and return steaks to pan, turning to coat. Cover and simmer on medium low for 15 to 20 minutes, or until cooked through, turning at least once.

Cook's Notes: Double dip the patties if desired. Can also substitute beef stock or broth for the milk.

Source: http://deepsouthdish.com

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©Deep South Dish

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Posted by Mary on November 5, 2008

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