Beef Cubed Steak and Pan Gravy
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Beef Cubed Steak and Pan Gravy is a favorite from my childhood! My Mom can make the best cube steak that literally melts in your mouth and this is her recipe. It is straight from her farmhouse kitchen. Serve it with mashed potatoes smothered in the pan drippings made into gravy and I’m back home at Mom’s table!
Cubed steak can be a pretty tough cut of meat – the reason they cube…..or tenderize it with the criss cross cuts! But cooked right and seasoned simply with salt, pepper and a flour coating and its an awesome down home meal!
Serve it with mashed potatoes smothered in the pan drippings made into gravy and I’m back home at Mom’s table!
I think the secret is a good fry on each side and then hanging out in the cast iron skillet in the oven. It really helps make that meat cut with a fork and melt in your mouth!
I always fry with a combination of vegetable oil and butter – vegetable oil allows the butter to cook without burning at a higher temperature! Butter, because well, BUTTER!
Beef Cubed Steak and Pan Gravy
You’re gonna wanna serve this with my favorite mashed potatoes – believe me! I love traditional mashed potatoes with dishes like this because while the potatoes are creamy and good the gravy flavor compliments them well.
This meal totally takes me back to my childhood. I can remember during the busy seasons of planting and harvest how hard it was to wait for my Dad to come in for supper. Mom always did her best to make us wait and eat as a family. But it never failed, as soon as she gave the ok to eat we would hear his pick-up truck pull in the drive.
We 3 kids thought it was hysterical to quickly rearrange our food to look uneaten, lick our fork clean and attempt not to giggle when he walked in the door. Three kids sitting there looking like we were waiting patiently for him to join us.
Beef Cubed Steak and Pan Gravy
Ingredients
- 4 Cubed Steaks
- 1/2 cup flour
- 1/2 - 1 teaspoon salt
- 1/2- 1 teaspoon black pepper
- 2 Tablespoons Vegetable Oil
Gravy
- 4 Tablespoons butter
- 4 Tablespoons flour salt, pepper dredge from steaks
- 2 cups of liquid -either beef broth or milk......or 1 of each
Instructions
- Combine flour, salt and pepper in a shallow bowl big enough to dredge cubed steaks in
- Heat oil and butter in frying pan that is oven safe
- Pat steaks dry and dredge in flour mixture on both sides
- Fry steaks on both sides 5-6 minutes until a nice golden crust is formed
- Remove steaks from pan, set aside while you make gravy
- Add 4 Tablespoons of butter to pan along with 4 Tablespoons of your flour dredge, combine into a paste
- Add 2 cups of liquid to rue and whisk to combine, scraping up bits from pan
- Place steaks back in gravy and cover
- Place frying pan with steaks in a preheated 350 degree oven for 20-30 minutes until steaks are fork tender
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
Very much like what I do – and it is one of my favorites – especially the gravy! I usually use lard though – as that is what my mother used, and I just fry the cubed steaks until they are done and don’t put them in the oven. But I’m sure that makes the steaks more tender (and keeps them warm until the “farmers” come in!)
I see that when you put the steaks back into the pan with the gravy it says to cover. Do you mean with gravy or the pan with a lid or foil? If you don’t cover the whole pan with something, does the gravy not dry out? Thanks!
I cover them with gravy! I usually don’t use a lid on my pan but you totally could if you think the gravy will get too dry!
Tried this today and will do it again. I usually just fried the cubed steak and made gravy in the skillet. Putting it in the oven makes the cube steak more tender and more flavor!