Country Fried Cubed Steak and Gravy is a comforting classic that never fails to warm the soul. Growing up, I remember the delicious aroma wafting through the kitchen, signaling that it was time for a hearty meal. This dish is perfect for weeknight dinners or family gatherings, providing a satisfying, rich experience that leaves everyone asking for seconds. With its crispy exterior and savory gravy, it’s no wonder this recipe is a cherished favorite in homes across America.
Why you’ll love this dish
There are countless reasons to whip up this delightful country fried cubed steak and gravy. First off, it’s quick and budget-friendly—a perfect solution for busy families. The cubed steak cooks up tender and juicy, and when paired with that creamy gravy, it becomes an irresistible combination that even the pickiest eaters will adore. This dish is also exceptionally versatile; serve it over fluffy mashed potatoes for a homestyle feel or along with a side of rice for a comforting meal.
"This is my go-to recipe for when I want to impress guests without spending hours in the kitchen. The gravy is rich and flavorful, and the steak comes out perfectly every time!" — Satisfied Home Cook
The cooking process explained
Making country fried cubed steak and gravy is a surprisingly simple process. It begins with soaking the steaks in milk to enhance tenderness and flavor. Next, you’ll create a well-seasoned flour mixture that gives the steak its signature crust. After frying the steaks until golden, you’ll deglaze the pan to make the gravy that ties everything together. This recipe typically takes about an hour from start to finish, making it an ideal choice for a weeknight meal.
What you’ll need
Gather the following ingredients to make this comforting dish:
- 6–8 cubed steaks
- 1 cup milk
- 2 cups flour
- Salt & pepper (to taste)
- Oil or shortening for frying
- 1/3 cup oil from frying
- 1/3 cup flour for gravy
- 4 cups beef broth
You can substitute cubed steaks with other cuts of meat, but this particular cut is perfect for frying thanks to its tenderness.
