I have been making this cubed steak and gravy recipe for years, and it never fails to impress my family. The tender cubes of beef, smothered in a rich and savory gravy, are a staple in our household.
My kids love it when I serve it with mashed potatoes or egg noodles, and my husband always asks for seconds. I’ve made this recipe for special occasions like holidays and birthdays, but it’s also a regular part of our weekly meal planning.
The best part is that it’s incredibly easy to make and requires minimal prep time, which is perfect for busy weeknights. The key to this recipe is using tender beef cubes and making sure the gravy is thick and rich.
I like to use beef broth as the base for the gravy, which gives it a deep flavor that complements the beef perfectly. This recipe has been passed down through generations of home cooks, and I’m so glad I can share it with you today.
Cubed Steak and Gravy
4.6 from 1694 votes
Cubed steak is tenderized beef round pounded thin, then coated in seasoned flour and pan-fried until golden. A rich, creamy gravy made from the pan drippings completes this classic Southern comfort dish.
1Place each cubed steak between two sheets of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness.
2In a shallow dish, whisk together 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
3Dredge each steak in the seasoned flour, pressing firmly so the coating adheres.
4Shake off excess flour and set the steaks aside on a plate.
5Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering.
6Carefully place two steaks in the skillet and cook for 3 to 4 minutes per side until golden brown and cooked through (internal temperature reaches 145°F).
7Transfer to a plate lined with paper towels and repeat with remaining steaks.
8Reduce heat to medium and pour off all but 2 tablespoons of the drippings from the skillet.
9Sprinkle 2 tablespoons flour over the drippings and whisk constantly for 1 to 2 minutes until the mixture turns a light golden brown.
10Slowly pour in 2 cups milk while whisking continuously to prevent lumps.
11Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon Worcestershire sauce.
12Continue whisking until the gravy thickens and bubbles, about 3 to 5 minutes.
13Return the steaks to the skillet, spoon gravy over them, and heat for 1 minute before serving.
For a thicker gravy, add an extra tablespoon of flour. If the gravy becomes too thick, thin it with a splash of milk or beef broth. Serve immediately over mashed potatoes or rice.
Watch Video Of How Cubed Steak and Gravy Works
This cubed steak and gravy recipe is always a good idea for any occasion because it is comforting, filling, and easy to make. It works perfectly for family gatherings, Sunday dinners, or even a quick weeknight meal when you need something hearty.
The tender steak and rich gravy pair well with mashed potatoes, rice, or crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
To reheat, place the steak and gravy in a skillet over medium low heat, adding a splash of broth if the gravy thickens too much. You can also reheat it in the microwave in 30 second bursts.
For serving, I like to add a sprinkle of fresh parsley or a side of steamed vegetables to brighten the plate. This recipe is a keeper that my family requests again and again.
❓ Frequently Asked Questions About Cubed Steak and Gravy
1. Can I use chicken fried steak seasoning for this recipe?
Yes, you can use a pre made chicken fried steak seasoning blend if you like. It usually contains salt, pepper, garlic powder, and paprika. Just sprinkle it on the flour before coating the steak. This adds a similar flavor profile to the traditional cubed steak and gravy.
2. How do I keep the gravy from getting lumpy?
To avoid lumps, whisk the flour into the hot oil or butter until it forms a smooth paste. Then slowly pour in the broth while whisking constantly. Keep whisking as the gravy thickens. If you add the liquid too fast, lumps can form. A flat whisk works best for this.
3. Can I make cubed steak and gravy in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the floured steak in a skillet first, then transfer it to the slow cooker. Make the gravy in the same skillet and pour it over the steak. Cook on low for 6 to 8 hours or high for 3 to 4 hours. The meat will be very tender.
4. What is the best oil for frying cubed steak?
I recommend using a neutral oil with a high smoke point like canola, vegetable, or peanut oil. These oils can handle the high heat needed for browning without burning. Olive oil has a lower smoke point and can give a bitter taste. Stick with canola or vegetable oil for the best results.
5. Can I use milk instead of broth in the gravy?
You can use milk, but it will change the flavor and thickness. Milk makes a creamier, milder gravy, while beef broth gives a richer, savory taste. For a traditional cubed steak gravy, I suggest using beef broth. If you want a creamier version, use half milk and half broth.
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