CUBED STEAK WITH GRAVY

                        

I don’t know about you but when I was growing up I think we had cubed steak once a week.  My Mother served it with stirred up cream potatoes and a green vegetable and usually biscuits of some kind---which we dipped in sorghum syrup mixed with butter.  These days with my own family,  we really try to eat healthier and frying is at a minimum, though I think it’s important to learn and maintain all cooking methods---even frying.  I hope you enjoy making this classic dish with your family.

Ingredients:

2 to 4 pieces of cubed  steak (this is labeled as minute steak where I live)

Flour

Salt

Black pepper

Oil for frying (I use canola)

Instructions:

*Salt and Pepper each piece of steak.

*Coat each piece of cubed steak with flour (both sides).

*Heat oil (oil should not be deep enough for meat to be submerged)

*Place each piece of coated meat into the heated oil and fry until steak is very brown on both sides and juices run clear.

*Remove steak pieces to paper towel lined plate.

*Turn off heat and pour oil from frying pan into a heat safe measuring cup.  Leave ¼ cup (or less) in the pan.

*Using  a wooden spoon, (or any a heat safe plastic spoon) stir to loosen any brown bits from the pan.

*Place 3 to 4 T. of flour into the frying pan with the ¼ cup oil and the loosened brown bits.

*Over medium high heat, stir flour  and oil mixture continuously with a wire whisk for 3-4 minutes so that flour can cook and turn golden brown.

*Whisk in 2 cups of water into the browned mixture—whisking vigorously to remove any lumps.  If mixture is too thick add more water.

*Continue whisking and cooking until gravy is thick and bubbly.

*Taste gravy (be careful—it’s hot) to see if any more salt and pepper are needed.

*Serve over mashed potatoes or over the cubed steak.