Cubed Steak/Gravy

Cubed Steak/Gravy

Recipe by Barbara Bach
Prep time

20

minutes
Hours

2

Each Serving

6 oz

Cubed Steaks/Individual Serving Sizes

Ingredients

  • Decide how many you are serving and ask the meat department to prepare that many @ 6 oz per person

  • Flour

  • Extra Virgin Olive Oil (EVOO)

  • Salt & Pepper to taste

Directions

  • Fill bottom of the skillet with EVOO (1/4 inch) and bring to medium heat
  • Begin with 1 Cup of Flour (in large bowl ) and 1/4 Teaspoon Salt & 1/8 Teaspoon Pepper and mix together
  • Coat each 6 oz portion of cubed steak with flour and, using tongs, place into the heated EVOO. Brown 4 minutes on each side. You may have to add more EVOO if browning several; also turn heat to medium low or oil gets too hot.
  • Place in a baking pan and repeat however many servings you need. I have made enough for 20-30 so I use the large foil pans that I purchase from Dollar Tree for $1/each. I use two together. If you are only cooking 4 to 6 just use any baking pan. I would suggest cooking extra because they heat well in the microwave for leftovers.
  • Fill the pan or baking dish with meat; add an inch of water. Cover pan tightly with foil
  • Bake @ 350 degrees for 2 hours
  • Use the drippings in the skillet by bringing it to a bubble and add enough flour to soak up the drippings.
  • Mix together and continue to allow it to bubble while gradually adding milk; stirring and adding so it becomes smooth. It thickens so you may want to add more milk while heating it up, before serving. I also add the meat water that is in the meat pan after they are baked. Salt & pepper to your taste.
  • When the meat is done drain the juices into the gravy to add flavor. The gravy has thickened so you will need to add more milk; stir and heat till bubbly.
  • Serve with mashed potatoes. Peel Russet potatoes and cut in 1-inch cubes. Cover with water; salt and boil on medium for 20 minutes. If you are cooking 5-10 lbs of potatoes give yourself 45 minutes to boil the potatoes. Mash with Kitchen Aid, paddle. Don’t add milk until you have thoroughly mixed them first. Otherwise they will be lumpy. Only add milk once they are mashed and slowly continue to mix, beginning on low, until milk is incorporated. Continue the process until they are light & fluffy. I only season with salt in the water for cooking and do not add butter when mashing. They stay nice and white that way. If you are serving several guests buffet style keep them warm in a crock pot, set on low
  • PS When I’m cooking for 20-30 people I brown the meat and make the gravy the day ahead so that I can get all the work and mess done ahead of time. Keep it all in the refrigerator until the day of serving, then bake them.

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