Cube Steak With Gravy – a delicious recipe with flour, cornstarch, ground black pepper, salt, butter, milk. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Whisk flour, cornstarch, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a shallow bowl. Spread 1 tablespoon of the flour mixture onto a plate; press each cube steak into flour mixture to coat completely.
2
Place coated steaks on a work surface and pound each several times with a meat tenderizer on each side to pound flour into steak. Pound each steak a second time to further incorporate flour mixture into the meat.
3
Melt butter in a large skillet over medium-high heat until skillet is about 350 degrees F (175 degrees C). Cook steaks in hot butter until browned, 2 to 3 minutes per side. Transfer steaks and any stray pieces of meat to a plate and tent with aluminum foil to keep warm. Let skillet cool briefly.
4
Heat the same skillet over low heat. Pour enough milk into the skillet to cover the bottom of the pan. Whisk 1 tablespoon flour mixture into hot milk until gravy has a cream-like consistency, 10 to 15 minutes. Add more flour mixture as necessary to thicken gravy. Transfer any steak scraps back into the skillet and season gravy with salt and black pepper.
5
Place hot steaks on plates and top with gravy.
552
kcal
Calories
35
g
Fat
16
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup flour, 1/4 cup cornstarch, 1 teaspoon ground black pepper, 1/2 teaspoon salt, and more.
Yes, Cube Steak With Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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