Cubed Steak with Brown Gravy is THE Sunday dinner favorite at my house. I season the steak and brown it on both sides. Then I make the gravy and pour it over the steak.
The steaks go into the oven or the slow cooker on low for 2-3 hours. It cooks while we’re at church and once I’m home, I cook the rice, vegetables, and rolls and Sunday dinner is served.
This recipe serves eight. I have to double it when the entire family comes over for dinner. You can easily cut this recipe in half to serve four. But, I’d go ahead and make the full recipe. Cubed Steak is delicious warmed over.
When I recently made this for Sunday dinner, the grandkids called dibs on leftovers. The oldest two grandkids wanted the leftovers to take for their school lunch on Monday.
What is cubed steak?
The term cubed steak (or cube steak) simply refers to a steak (usually top round or top sirloin) that has been tenderized and flattened by pounding with an electric meat tenderizer or a meat mallet. The name refers to the indentions left in the meat.
I prefer to buy the steaks already tenderized.
Cubed Steak with Brown Gravy
Add flour to a flat dish. I use a plate and I never measure the four. I just eyeball it. Season the flour with garlic powder. If you don’t care for garlic, just leave it out.
Sprinkle both sides of each piece of steak with pepper and salt. I tend to go heavier on the pepper.
Heat oil in a large skillet on medium-high heat. While the oil is heating, dredge four pieces of cubed steak in the flour.
Add steaks to the skillet and brown on both sides.
Once the steaks are browned, I place on a paper towel-lined platter until all the steaks are done.
Repeat with the remaining four pieces of cubed steak. Transfer the steaks to a 13×9 baking pan.
Pour gravy over the steaks and cover tightly with foil. Bake for 2-3 hours at 250ºF.
The steaks always turn out tender and delicious.
How to Make Brown Gravy
I grew up eating brown gravy so it’s my favorite kind. Gravy is not hard to make once you get the hang of it.
Turn the heat to medium and add 4 tablespoons flour to the pan drippings. Whisk the flour until browned.
Gradually stir in the water. Increase the heat to medium-high and whisk constantly until gravy thickens. It doesn’t take long for the gravy to thicken. Taste the gravy and add salt and pepper if needed.
I usually make rice to go with the cubed steak and gravy. Cubed steak and gravy is so good served over rice! It’s good over mashed potatoes, too.
- 8 cubed steaks (about 4 lbs.)
- Flour for dredging steak (about 3/4 cup)
- Salt to taste
- pepper to taste
- 1/2 teaspoon garlic powder
- 1/3 cup oil
- 4 Tablespoons flour
- 2 cups water
- Salt and pepper to taste
- Heat oil in a skillet on medium-high.
- Place flour in a shallow plate and season with garlic powder.
- Season each piece of steak with a sprinkle of salt and pepper on both sides.
- Dredge steaks in flour and brown on both sides in oil. Don't crowd the steaks and work in batches.
- Once the steak is browned, reduce the heat to medium and whisk in 4 Tablespoons of flour to the steak drippings. Stir constantly until flour is browned.
- Add water slowly. Increase the heat to medium-high and bring to a simmer, stirring constantly, until gravy has thickened.
- Place the steaks in a large baking pan. Pour the gravy over the steaks. Cover tightly with foil.
- Bake at 250º F. for 2-3 hours.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 438Total Fat 27gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 16gCholesterol 105mgSodium 175mgCarbohydrates 15gFiber 1gSugar 0gProtein 32g
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