Country-Style Steak & Gravy
A true Southern classic! This is all about pleasure and taste, no worries about fat content, etc. A repeated request when both my kids are home. Nothing fancy, just great eating. Mashed potatoes are a must with this. If my mom is here, we have to double the gravy and make biscuits, but if she isn't here, I leave the biscuits off.....just an overload for me! We usually add a side of roasted green beans or asparagus. Put your treadmill on high the next day...you will need the extra exercise....but I've found it is worth it to see the enjoyment on my kids' faces. Freshly ground black pepper, and freshly ground sea salt make all the difference. Prep time does not include marinating time (2 hours). The recipe as posted is perfect for me, and I don't add any other seasonings. However, if you feel you have to ....add some garlic powder for extra flavor. Personally I don't think it needs it....tastes like Grandma's the way it is posted, and that is perfect to me.
- Ready In:
- 1 1⁄2 lbs cube steaks
- 1⁄2 tablespoon sea salt, freshly ground
- 1⁄2 tablespoon white vinegar
- 1 1⁄2 cups all-purpose flour
- 1 tablespoon black pepper, freshly ground
- canola oil
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1⁄4 teaspoon sea salt, freshly ground
- 1⁄2 teaspoon black pepper, freshly ground
- Combine 1/2 tbsp sea salt and 1/2 tbsp white vinegar with a cup of water in a bowl or pan large enough to hold your meat. Stir until salt is dissolved. Add the cubed steak, and add additional water to cover the meat. Let this rest in the refrigerator for 2 hours. This will flavor the meat and make it tender.
- Combine 1 1/2 cups flour and 1 tbsp freshly ground black pepper; stir well. Remove the meat from the marinade, draining well. Dredge the meat in the flour mixture.
- Pour oil into a heavy skillet, to a depth of 1/2 inches. Heat to 375 degrees. Add the meat and fry a few pieces at a time, 6 to 7 minutes on each side or until lightly browned. Remove from the skillet and drain well on paper towels. Keep warm.
- Drain the pan drippings until you only have 2 tbsp of oil in the skillet. Place the skillet over low heat. Add 2 tbsp flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk and cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in 1/4 tsp salt and 1/2 tsp black pepper. Serve the meat with the gravy. Enjoy.
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This was delicious, and it reminded me of the country fried steak my mom made so often during my childhood. Although my cutlets were already tenderized, I went ahead and did the vinegar step anyway. We didn't detect any vinegar taste in the end (which I'm glad because it's not exactly my favorite). It was just a wonderful, good old fashioned down-home cooking dish that everyone loved. Thanks, breezermom.Reply
Pure comfort food! I made this as directed and was so happy with the end result. I had never used the marinade before so gave it a try even tho my cube steak was already tenderized. It almost fell apart when I took it out of the marinade. lol. But it did add a nice flavor. Thanks breezer for sharing this nice keeper. Congrats again on your 2nd football win this year.Reply
Outstanding. I've never heard of the salt and vinegar bath and didn't use it this time as my cube steaks were already tenderized. This is now my go to recipe for one of DH'd favorite dinners so the next time I'll try the vinegar treatment on an untenderized slice of beef. The gravy is pure country good and exactly as my gramma made it when I was growing up. Truly worth all 5 stars.Reply