Cubed Steak & Gravy. Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). This is the most common cut of meat used for the American dish chicken fried steak.

Cube Steak is as tender as can be and irresistible when smothered in a quick gravy made from onion soup mix—easy, simple, and hearty. To cook cube steak in a skillet, rinse the steak with cool water and pat it dry with paper towels, then sprinkle each side of the steak with salt and pepper. Cube steak, sometimes labeled as cubed steak or minute steak, is an inexpensive, flavorful cut of beef that's pre-tenderized. You can cook Cubed Steak & Gravy using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Cubed Steak & Gravy

Prepare 1 Lb of Cubed Steak.
You need 1 cup of Flour Seasoned with Salt, Pepper, Cumin, Paprika (about one teaspoon of each).
Prepare 4 oz of Chopped Mushrooms.
Prepare 1 of Small Yellow Onion Diced.
Prepare 2 Cloves of Garlic minced.
You need 2 Cups of Unsalted Beef Broth.
Prepare of Oil For Frying Steaks.
Prepare 1 Tsp of Freshly chopped Thyme Leaves.
You need 2 Tbsp of Butter.
You need 1 Tbsp of Flour.
You need of Chives or Parsley to Garnish.

It's taken from the top or bottom round — a tough portion near the rump of. He prepares cubed steak three ways. Food Network has posted short videos for. Cube steak recipes may not appear beautiful, but boy are they tasty.

Cubed Steak & Gravy instructions

Prep all your ingredients. Salt and pepper your steaks on both sides and then dredge in the seasoned flour (I didn't measure my seasoning. Actually taste the flour and adjust to your taste preference.).
Let your steaks sit in the flour while you heat a large skillet over medium high heat. Once pan is hot add your oil. You want enough oil to cover the pan by about half an inch. When oil just starts to ripple slowly add your steaks. Do them in batches like I did if you need to. Don't over crowd your pan. I fried up 2 at a time. Brown them on both sides and set on paper towels..
Drain excess oil from pan but leave the brown bits from frying. This will add extra flavor to the gravy. Turn heat to medium low and return pan to stove. Add your onions and butter to the pan and cook down until soft and golden. Scrape the brown bits from pan as the onions cook down..
Once the onions are soft and golden add the garlic and mushrooms. Stir and cook for just a minute. Add the tablespoon of flour and cook into the onions for just a few seconds. Slowly mix in your beef stock. You want to make sure the flour doesn't clump. It helps if your stock is at least room temp but it is even better if it's hot. Stir in the fresh thyme. Taste to see if you need to add any salt or pepper..
Bring to a simmer and then add the steak to the gravy. Making sure to coat them well..
Cover and reduce heat to low. Let simmer for about an hour. stir the gravy and flip the steaks about every 15 minutes. If the gravy seems to thick you can add a little more liquid or if it seems to thin let it cook uncovered for a while. The longer you let the steaks simmer in the gravy the more tender they'll become..
I served mine over rice and a side of cooked greens (kale in this case,) and garnished with chopped chives..

This recipe is seriously so easy and delicious. Season steak with salt and pepper then dredge through flour mixture making sure not to coat the meat too heavily. Cube Steak (even grass-fed) is pretty cheap so stock up. Once you cook this recipe, it will quickly become a family favorite! Season the cube steaks on both sides with salt and pepper.