Cube steaks, dredged in seasoned flour, browned and then cooked in an onion gravy. For richer color on the gravy as pictured, add a small splash of Kitchen Bouquet.
Southern-Style Cube Steaks and Gravy
Because they have similar ingredients, folks seem to confuse this dish with Chicken Fried Steak, but like Hamburger Steak with Creamy Onion Gravy, cube steaks are dredged in flour, browned then simmered in a brown gravy until cooked through. Cube steaks and gravy also usually include onion and often mushrooms, for those of us who like them. It's a dish that's been around for a long time.Chicken Fried Steak is prepared similar to our fried chicken - hence the name - and is dredged in a flour coating similar to what we also use on our classic fried chicken and fried in oil, but it's not cooked in a gravy like cube steaks and gravy. A white milk or cream based gravy is prepared separately and is served spooned over the fried steaks instead and also served on the side.
You also wouldn't often see Chicken Fried Steak cooked with onions or mushrooms either.
You see? There is a little bit of a difference.
This is a good place to insert a quick reminder... that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years. Your notes to me are uplifting and encouraging, however, if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!Truth is, some folks just tend to automatically associate cube steaks with Chicken Fried Steaks, but cube steaks are used in a multitude of dishes, even in the south.
Just a few I have featured here on my website include not only this cube steak and gravy recipe, but also similarly prepped floured and fried cube steaks, including Steak Parmesan, Swiss Steak, Beef Stroganoff and of course, Chicken Fried Steak, which is sometimes cut into strips for steak fingers.
A quick internet search will reveal many other similarly prepped recipes using cube steaks.
This version of cube steaks smothered in a brown gravy is another Southern favorite that should, along with the others, 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 based, brown gravy, enhanced with a bit of Kitchen Bouquet for both flavor and color, but you can also use a basic gravy using all water or beef stock or broth, or a combination of them, if you prefer.
Here's how to make my Southern-Style Cube Steaks and Gravy.
Lightly season both sides of cube steaks with seasoned salt.
Combine flour with black pepper and Creole or Cajun seasoning; set aside 1/4 cup of the seasoned flour.
Dredge the cube steaks in the flour mixture, pressing the flour into the steaks; set aside.
Add only enough oil to just coat the bottom of a cast iron skillet and heat over medium high heat. Add steaks.
Brown steaks on both sides.
Remove to a rack that has been placed over a paper towel lined pan to drain and set aside. This keeps them from getting soggy.
Add the onion to the skillet and cook until nicely caramelized.
Sprinkle in onion soup mix and the reserved 1/4 cup of seasoned flour; cook and stir for about 2 minutes.
Slowly stir in some of the liquid - I usually use milk, but water, beef broth, or a combination of any of them may be used.
Scrape the bottom of the skillet well, and adding enough additional liquid until the gravy reaches the desired consistency.
Taste gravy and adjust seasonings as needed. Add mushrooms, if using, and reduce heat to a low simmer. 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.
Gravy pictured at the top has Kitchen Bouquet stirred in for color and extra richness.
Kitchen Bouquet, is a browning and seasoning sauce and a pantry staple in this part of the Deep South where I'm from. Usually found in the condiment aisle, or near the dried herbs and seasonings, it is made with herbs, spices and pureed vegetables. When used in stews, sauces and gravies, it adds depth of flavor and richer color.
For more of my favorite recipes using cube steaks, visit my page on Pinterest!
Unable to view the printable below on your device? Tap/click here.
Southern-Style Cube Steaks and Gravy
Yield: About 4 to 6 servings
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Cube steaks, dredged in seasoned flour, browned and then cooked in an onion gravy. For richer color on the gravy as pictured, add a small splash of Kitchen Bouquet.
Ingredients
- 4 to 6 cube steaks (about 2-1/2 pounds)
- Worcestershire sauce, to taste
- Lawry's Seasoned Salt, or Morton's Season All, {affil links} to taste
- 1-1/2 cups of all purpose flour
- 1/2 teaspoon of freshly cracked black pepper
- 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama) {affil link}
- Vegetable or canola oil
- 1/2 of a medium sweet or yellow onion, sliced
- 1 envelope onion soup mix {affil link}
- 2 to 2-1/2 cups of water, broth, milk or any combination, more or less, as needed
- 1-1/2 cups sliced mushrooms, optional
Instructions
- Sprinkle cube steaks lightly with Worcestershire sauce and lightly season both sides with seasoned salt.
- Combine flour with black pepper and Cajun seasoning; set aside 1/4 cup of the seasoned flour.
- Dredge the cube steaks in the flour mixture, pressing the flour into the steaks; set aside. Add only enough oil to just coat the bottom of a cast iron or other heavy skillet and heat over medium high heat. Brown steaks on both sides; remove to a rack to drain 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 liquid, scraping the bottom of the skillet well, and adding enough additional liquid until the gravy reaches the desired consistency. Taste gravy and adjust seasonings as needed.
- Add mushrooms, if using, and reduce heat to a low simmer. 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.
Notes:
For richer color on the gravy, add a small splash of Kitchen Bouquet. May also double dip the patties for thicker crust, if desired.
For the Slow Cooker: Layer half of the onions in the bottom of the slow cooker. Prepare flour and cube steaks as above; brown steaks and add to the slow cooker. Top with remaining onion. Prepare gravy as above and pour over the top of cube steaks. Cook on low for about 7 hours, or high for 3 to 4 hours, or until cube steaks are fork tender.
For the Oven: Prepare as above in a large, oven safe skillet, return steaks to pan, cover and transfer to a preheated 350 degree oven for about 1 hour, or until tender.
Meal in One: Prepare as above for oven, except add in 2 small onions, peeled and quartered, one pound small red potatoes and carrots, scraped cut into 1-inch chunks. Cover and bake in preheated 350 degree F oven for about one hour.
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