Prep 5 mins
Cook 20 mins
This is one of the many main dishes I ate growing up. It would either be beef steak or venison steak.
- 4 (6 ounce) beef steaks, cubed
- 1⁄2 cup flour
- 4 tablespoons flour
- 1 teaspoon salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- 1 teaspoon paprika, plus more to taste
- 1 cup vegetable oil
- 3 cups milk, divided
- Combine 1/2 C flour and 1 tsp salt, 1 tsp pepper and 1 tsp paprika on a plate.
- Stir with fork until well blended.
- Put 1/2 C milk in bowl.
- Dip steak in milk first, then coat generously with flour mixture.
- Heat oil in skillet until it reaches 375°F.
- Add steaks to skillet.
- Cook until seared and well crusted on one side, about 2 minutes.
- Turn steaks with tongs, cook 2 more minutes for medium.
- Transfer steaks to a plate. Keep warm.
- To prepare gravy, pour off all but 4 T cooking oil from pan.
- Return pan to medium heat.
- Whisk in remaining 4 T flour; cook 1 minute.
- Whisk in milk; cook until thick, 3 minutes.
- Add more milk if gravy becomes too thick.
- Season with salt, pepper, and paprika.
- Serve with steak and mashed potatoes.
Made this for dinner tonight, along with a potato & onion dish. We really enjoyed this. Hubby has been hounding me for cube steaks, so I tried this. So very glad I did. I followed exactly, but I was tempted to add a splash of "Kitchen Bouquet" to the gravy for color & extra flavor, but I didn't. The real way to have this is with the light colored gravy. Thanks for sharing your recipe. Made for Suitcase Gourmets / Culinary Quest 2014
Lovely and tasty recipe. I did add garlic powder to the seasoning because I always do. The butcher that we buy from makes really big cube steaks so didn't have any of the flour left for the gravy. Be that as it may the steaks came out very well with a nice coating and tender, juice inside. Made for Culinary Quest 2014.
This was very flavorful, and this brought back lots of great memories of mom making this during my childhood. But I had a lot of trouble with the coating staying on the steaks. But it was still quite good. Thanks for sharing your recipe, Lavender Lynn. Made for 2014 Culinary Quest (U.S. Southern Cooking).