Cubed Steaks in Homemade Gravy

Ingredients

• 1.5 lb Cube Steak (pounded to about 1/4 inch thickness)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 1 tsp Seasoned Salt (Lowry)
• 1 tsp Greek Seasoning
• 0.75 cup All-Purpose Flour (for dredging and thickening the gravy)
• 2 tbsp Vegetable Oil (for frying)
• 1 large Yellow Onion (sliced into rings)
• 2 cup Water (warm)
• 0.5 tsp Salt (for gravy seasoning)
• 2 lb Russet Potatoes (peeled and cubed)
• 2 tbsp Unsalted Butter (cut into cubes)
• 0.25 cup Whole Milk
• 0.25 tsp Black Pepper (for mashed potatoes)

Instructions

1. Mix Seasonings

   Combine black pepper, onion powder, garlic powder, smoked paprika, seasoned salt, and Greek seasoning in a small bowl; stir until evenly blended.

   Time: PT2M

2. Pound and Season Steak

   Place each cube steak between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about 1/4 inch thick. Sprinkle both sides generously with the mixed seasonings.

   Time: PT5M

3. Dredge in Flour

   Place 1/2 cup of flour on a plate. Lightly coat each seasoned steak in the flour, shaking off excess.

   Time: PT2M

4. Heat Skillet

   Add 2 tbsp vegetable oil to the skillet and heat over medium‑high heat (about 375°F) until shimmering.

   Time: PT2M

   Temperature: 375°F

5. Fry the Steaks

   Place the coated steaks in the hot skillet. Cook 3‑4 minutes per side, or until a deep golden crust forms. Do not overcrowd the pan.

   Time: PT8M

   Temperature: 375°F

6. Drain Excess Oil

   Transfer the fried steaks to a plate lined with paper towels to drain any excess oil.

   Time: PT1M

7. Sauté Onions

   In the same skillet, add the sliced onion rings. Cook, stirring occasionally, until they turn translucent and just start to brown around the edges, about 5 minutes.

   Time: PT5M

   Temperature: medium

8. Add Flour to Onions

   Sprinkle the remaining 2 tbsp flour over the onions. Stir continuously and cook for 2 minutes to eliminate the raw flour taste.

   Time: PT2M

   Temperature: medium

9. Deglaze with Water

   Slowly whisk in 2 cups warm water, scraping up any browned bits from the pan. Bring to a gentle simmer and let the mixture thicken, about 3 minutes.

   Time: PT3M

   Temperature: simmer

10. Season the Gravy

    Season the gravy with ½ tsp salt and a pinch of black pepper; adjust to taste.

    Time: PT1M

11. Simmer Steak in Gravy

    Return the fried steaks to the skillet, nestling them into the gravy. Reduce heat to low and let simmer for 15 minutes, turning once, until the meat is tender and the sauce coats the steaks.

    Time: PT15M

    Temperature: low

12. Boil Potatoes

    While the steak simmers, place peeled and cubed potatoes in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 10 minutes.

    Time: PT10M

    Temperature: boil

13. Mash Potatoes

    Drain the potatoes and return to the pot. Add butter, milk, ½ tsp salt, and ¼ tsp black pepper. Mash until smooth and creamy.

    Time: PT5M

14. Plate and Serve

    Spoon a generous mound of mashed potatoes onto each plate, place a steak on top, and ladle the homemade gravy over everything. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

35 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cube Steak: Flattened beef round steak, Top round steak, pounded thin
• Instead of Black Pepper: White pepper
• Instead of All-Purpose Flour: Whole wheat flour (will change flavor)
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Yellow Onion: White onion
• Instead of Russet Potatoes: Yukon Gold potatoes
• Instead of Unsalted Butter: Margarine
• Instead of Whole Milk: Half‑and‑half, Almond milk (will change flavor)

Equipment Needed

• Large Skillet (cast iron or heavy‑bottom)
• Tongs
• Spatula
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Whisk
• Saucepan (for potatoes)
• Colander
• Potato Masher
• Small Bowl (for seasoning mix)
• Plate or Tray (for draining oil)
• Oven Mitts

Critical Steps — Do Not Skip

• Pounding and seasoning the cube steak ensures tenderness and flavor absorption
• Cooking the flour long enough removes the raw taste and creates a proper roux
• Simmering the steak low and slow makes the meat tender and allows the gravy to meld with the beef

Chef Tips from the Video

• For extra flavor, add a splash of Worcestershire sauce or a pinch of dried thyme to the gravy
• Use a cast‑iron skillet for the best crust on the steak
• Let the cooked steak rest for 2‑3 minutes before slicing to retain juices

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk or broth if the gravy thickens too much.

Freezer: Separate the gravy and steak from the mashed potatoes. Freeze gravy and steak together in a freezer‑safe bag for up to 2 months; mashed potatoes freeze well for up to 2 months as well.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The gravy can be prepared up to a day ahead and reheated over low heat, adding a little water if needed
• Seasoned and pounded steak can be wrapped and refrigerated for 12 hours before cooking
• Mashed potatoes reheat well in the microwave or on the stovetop with extra butter

Frequently Asked Questions