The Cube Steak with White Gravy Recipe is a classic Southern dish that combines tenderized cube steak with a creamy, flavorful white gravy. This dish is perfect for a comforting weeknight dinner and is easy to make with just a few simple ingredients.
The cube steak is first dredged in seasoned flour and then pan-fried until golden brown. After removing the steak from the pan, a white gravy is made using the drippings, flour, and milk, stirred until thick and smooth.
The cooked steak is then returned to the pan, smothered in the gravy, and simmered briefly to absorb all the delicious flavors. Serve the cube steak and white gravy over mashed potatoes, rice, or alongside your favorite vegetables for a hearty meal.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk to the gravy if it thickens too much. Enjoy this comforting meal anytime!
Cube Steak with White Gravy Recipe
Ingredients
- 4 pieces Cubed steak
- 1 cup All-purpose flour plus about 1/4 cup more to thicken gravy
- Salt to taste
- Pepper to taste
- 1 1/2 cups Milk approximately
Instructions
Prepare the Steak:
- Heat enough oil in a pan to just coat the bottom over medium heat.
- In a bowl, mix 1 cup flour with 1/4 teaspoon salt and 1/4 teaspoon pepper. Feel free to add more salt and pepper if you like.
- Dip each piece of steak into the flour mixture, coating both sides well.
Cook the Steak:
- Place the coated steak pieces in the heated pan.
- Cook until nicely browned on both sides.
- Remove the steak to a plate while you prepare the gravy.
Make the Gravy:
- Add about 1/4 cup flour to the skillet with the meat drippings.
- Sprinkle in a bit more salt and pepper, stirring over medium heat until the flour is slightly browned (just a few minutes).
- Slowly pour in 1 1/2 cups of milk, stirring constantly with a wire whisk to prevent lumps.
- Continue stirring over low heat until the gravy thickens and becomes smooth. If you prefer a thinner gravy, add a little more milk.
Combine and Serve:
- Return the steak to the pan, turning to coat both sides with the gravy.
- Serve the steak and gravy together in a bowl, or serve the gravy on the side with mashed potatoes.
Notes
- If you find that the cube steak is a bit tough, you can tenderize it further before cooking. Place the steak between two sheets of plastic wrap and gently pound it with a meat mallet. This will help break down the fibers and make the steak even more tender.
- The thickness of your gravy can be easily adjusted. If you prefer a thicker gravy, let it simmer a bit longer to reduce and thicken. For a thinner gravy, add more milk gradually until you reach your desired consistency. Always stir continuously to prevent lumps and ensure a smooth gravy.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 505 kcal |
| Fat | 14g |
| Cholesterol | 85mg |
| Sodium | 350mg |
| Carbohydrates | 18g |
| Fiber | 1g |
| Protein | 24g |
Can I Use a Different Type of Meat Instead of Cube Steak?
Yes, you can use other types of meat instead of cube steak. If you prefer, you can use ground beef patties, round steak, or even pork chops. Just make sure to adjust the cooking time based on the thickness and type of meat you choose.
The goal is to cook the meat until it’s tender and fully cooked through. The cooking process and method for making the gravy will remain the same, ensuring you still get that delicious creamy and flavorful gravy to smother over your meat.
How Do I Store and Reheat Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, you can do so in a microwave or on the stovetop. If using a microwave, heat the steak and gravy in short intervals, stirring the gravy in between to ensure even heating.
If using the stovetop, place the steak and gravy in a skillet over low heat, stirring occasionally until heated through. Be careful not to overheat, as this can cause the steak to become tough. Add a splash of milk if the gravy becomes too thick during reheating to maintain its creamy consistency.