My Country Style Steak Recipe
A simple and easy recipe for cube steak that can easily be stretched to feed as many as you like. Serve over rice or potatoes.
Seasoned and pan-fried beef cube steaks get a long, slow bake in beef broth to make delicious, tender steaks and tasty gravy from an inexpensive cut of beef.
I have been making this for years and my family just loves it. The gravy is great served over the steak, or on mashed potatoes.
This recipe for chicken fried steak includes a batter spiked with Tabasco Sauce and a pan gravy that is sure to satisfy all the chicken-fried steak lovers at your table.
Cube steaks, breaded with a seasoned flour and crushed cracker coating, then pan-fried, are a high-energy version of the traditional recipe.
This was a good base recipe for what I actually made. I used my own blend of seasonings & floured & cooked 8 cube steaks. I followed the recipe & used a pack of beef onion soup mix to make my gravy. I tripled the amount of gravy because my family loves gravy. I then cut some onion circles & put the steak, onions & the gravy in my slow cooker on warm. This was terrific over mashed potatoes.
I loved this recipe. To start with I much prefer brownish gravy to the white milk gravies for most country-fried steak. Secondly I don’t know where others get their cube steak but the cube steak I get is slashed up with the mechanical tenderizer but NEVER seems to be that tender. Recipes that call only for breading it, browning it, then pour gravy over it, always leave me with nothing but a tough, breaded piece of meat with gravy on top. (Our cube steak isn’t that cheap to waste on poor cooking either.) I live in the South where people make Country Fried Steak all the time. The best, most tender, (homemade) versions of the dish that I’ve had are ALWAYS simmered in the gravy like this recipe. I’ve simmered before too but still it was not “melt in your mouth” tender and kind of bland. I was intrigued to try this recipe with the smaller pieces of steak trick to see if it helped. It does immensely! I pretty much went by the recipe. I cut my steak into strips. Also the onion soup is a nice rich starter
After reading the reviews I decided to make this for dinner last night. Afraid of having a "too salty" dish, I used garlic powder instead of garlic salt and omitted the salt. In the end, I should have used a little more. Another alteration I would make is to mix the salt, pepper, and garlic salt with the flour so more of those flavors get into the meat better. It sure smelled great while it was simmering! Hubby came down from upstairs to see what it was that smelled so good!
This had decent flavor, but had to tweak it a bit, hence the 4 stars. I used london broil (bc it's so lean) and I had to use it before it went bad. Instead of water, I used half beef stock and half red wine to give the gravy some depth. The addition of red wine gave the gravy a rich, deep color and helped to tenderize a cheap piece of meat. Next time I will use sirloin for more tender results. I served it with homemade mashed potatoes and steamed green beans with carrots. Yum!