Homestyle Cube Steaks and Gravy
By: Carla
Published: Wednesday, June 23, 2010 - 9:00am

Ingredients




1 1/2 pounds to 2  cube steaks or ½ inch round steaks (pounded with a meat mallot)
1/4 cup oil
2 beaten eggs
1 cup flour
1 cup fine cracker meal
2 cups milk
1 tablespoon worchestershire sauce
2 teaspoons garlic powder
salt and pepper to taste

Preparation

1 Put each in a pie plate or vessel of your choice; flour, crackermeal, and eggs for dredging your cube steaks. 2 Lightly sprinkle steaks with salt,pepper, and garlic powder on both sides. Dredge steaks, first in flour then eggs,and then cracker meal. 3 Set on waxed paper lined plate as each are dredged. 4 Heat 1/4 cup neutral oil (cannola) in a deep skillet and over medium high heat. 5 Brown on both sides. 6 Remove from pan and set aside. 7 Remove all but 2 tablespoons of oil from pan and whisk in 2 tablespoons of flour to make a rue. 8 Cook rue until lightly browned, then slowly add 2 cups of milk, whisking constantly to make a smooth gravy, scraping up any brown bits on bottom of pan. 9 Add in a tablespoon of worchestershire sauce, and salt and pepper to taste. 10 Return steaks to the pan of gravy. 11 Cover and simmer over very low heat for 45 - 60 minutes.

About


This is a common southern favorite passed down from generation to generation.