Yesterday Jess and I made some cubed steaks (which just so happen to be on sale!) For anyone that doesn’t often partake in the awesome that is cubed steaks, here is one of the things I do with it at home to make a Country Fried Steak with gravy.
Country Fried Steak w/ Potato Gravy
Cuisine: Comfort Food
Prep time:
Cook time:
Total time:
Serves: 4
An easy, quick, and delicious use of cubed steak you can find in the store!
Ingredients
- CF Steak:
- 2lbs Cube Steak
- 1/2 cup Corn Starch
- 2 Eggs
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Cayenne Pepper
- 1 cup all-purpose Flour
- Vegetable Oil (for frying, and you can use varying types if you please)
- Few pinches Salt & Pepper (Only for taste, can skip on this seasoning)
- Potato Gravy:
- 1/2 Red Onion, chopped
- 1 Clove Garlic, minced
- 2 1/2 cups Beef Broth
- 1 Russet Potato, diced into cubes (Can use Yukon or Red, but I prefer Russet)
- 3 tablespoon unsalted butter, divided
- 1 Bay Leaf
- 1/4 cup Parsley to garnish
- Pinches of Salt/Pepper to taste
Instructions
- Steak:
- In a bowl, whisk eggs, cumin, cayenne pepper, salt & pepper (if using). Add the steaks, stiring to coat, letting them sit for about ten minutes.
- In a bag, combine flour, corn starch, pinch of salt & pepper (if using).
- Take the steaks out of your egg batter and put into the bag.
- Close the bag and shake until steaks are covered evenly.
- Place the coated steaks on a tray lined with a rack for ten minutes.
- Meanwhile, in a deep skillet, add enough oil to reach a half inch up the sides.
- Heat oil over medium heat to 370F. (If you have a wooden spoon, you can check if the oil is ready by inserting it into the oil, if you see tiny bubbles, the oil is ready)
- Fry the steaks, flipping only once when you get a golden color and any poking doesn’t release red juice. Approx. 2-3 minutes.
- Remove to a serving dish.
- Potato Gravy:
- In a large straight-sided skillet, heat the butter over medium.
- Add onions and garlic, sauteing until tender. (Approx 3 minutes.)
- Whisk in the flour, stirring to combine with the butter.
- Add Bay leaf and broth and bring to simmer.
- Cook until it thickens, adding potatoes once it’s thickened.
- Cook until potatoes are tender and gravy is thickened. (Approx 8 minutes)
- Season with salt/pepper to your tastes.
- Stir remaining 1 tablespoon of butter and parsley, pour over steaks.
Delicious!
I will note that I do not use pepper, as some family members are allergic 😮 Tastes great without it 🙂