Wednesday, November 5, 2008

Southern Style Cube Steaks and Gravy

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.
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

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 all water or beef stock or broth, or a combination of them, if you prefer.

Here's how to make them.

Lightly season both sides of cube steaks 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 skillet and heat over medium high heat. Add steaks.


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 - 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 condiments 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!



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Yum

Recipe: Southern Style Cube Steaks and Gravy

©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: About 4 to 6 servings


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
  • 2 to 2-1/2 cups of water, broth, milk or any combination, more or less
  • 1-1/2 cups sliced mushrooms, optional
Instructions

Sprinkle cube steaks lightly with Worcestershire sauce and lightly season both sides of cube steaks 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 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.

Cook's 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.

Source: http://deepsouthdish.com

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Posted by on November 5, 2008
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