Cubed Steak And Gravy Recipe

hey everybody today we're going to be making steak and gravy and this is one of my family's favorite meals and it's pretty simple to do in a very hearty and delicious recipe so I'm gonna go ahead and get started and I'm going to use this really large pan of mine I'm gonna put Crisco oil in it and you know it depends on how much we're gonna make as to how much all you use this is probably about a cup and 1/4 if you're using a smaller pan and less meat of course we're going to use less of the all and I have put the burger on high to get it hating so we can Brown our meat and this is what I'm using and it's a cube steak and it's four pieces which I'm gonna cut up I'm just gonna cut each piece in half and I'm using my kitchen scissors and I'm gonna go ahead and cut those in half there's no problem leaving them I just like to cut them into pieces that are just a little bit smaller so well my all is heating I'm gonna cut that okay then I have an a flower into that I'm going to add salt pepper this is as you knows my salt and pepper container I work out of it and I'm going to put a pretty large pinch of salt and um less pepper just because I'm not a great huge paper fan so I have picked those two things in and now I'm going to stir that up together I'm gonna see if my it looks like that needs to heat just a little bit more but I'm gonna go ahead and take my cube steak and cover it with the flour press it in nice and firm so you have a good coating I don't dip do egg wash or anything I just put it in there like that I'll get a couple pieces ready and then go ahead and put it in the oil and you want a brown each side I like to get get it a little crispy so I'm going to go ahead and get all these pieces in here and get them cookin and what flower that we have LeSabre I'm going to use for making the grazing and when you make this if you have extra some leftover and you want to it freeze this really good so you can put it in the freezer and then have it for meal another time for you kids I just pull it right out and hate it so now I'm just gonna let this pick and brown on both sides till I get a nice golden brown and then when I come back we'll continue on with the recipe they keep steak is finished browning and we're gonna go ahead and it continue on now and here it is we're gonna take it out of here you played your ball or whatever you know you want to put it in because you'll be putting it back in here after we make the gravy but here's what it looks like just browned I cut the heat down I'm cutting it back up see you have a lot of little pieces have made and flour and stuff in there and that's good that's gonna give you a lot of flavor so now here's the flour I used to to Roma median so I'm gonna just use it to put in Greece from meat in the rule of thumb is you want about half is this half and half half grace half flour and so I think it's going to take all of that and so I have my gravy before I don't know if you've seen my videos but what you want to do is kind of brown or burn your flour just a little bit because that takes the taste of flour out of your gravy and you can see I hope that the little coupon pieces have they and the flower and all that's coming up but it's gonna be in your gravy and that really makes it good so this part might take a minute while the while the flower is browning and if you're cooking this you might want to start a couple hours ahead of when you want to eat because you do need to let this simmer very very I'm gonna do mine for a couple hours because it'll match your meat so tender and I do not like keep steak that it's like it has little I don't want to say tendons but little I'm trying to say something that won't make you think it sounds bad but it's tough I'll just say it's tough and if you let it cook a couple hours it will it'll just fall apart and be so good today I'm gonna just make my gravy and put my meat back in it and let it simmer in this pan you can also brown your meat in the pan and make your gravy and then put it in a crock pot and you could do that like the night before and then put it on low if you're going to be gone for like eight or nine hours and when you get home you know make it the night before and stick it in the refrigerator and then put it on low the next morning and your meal would be ready or sometimes put this in a casserole dish with a lid and I put it in the oven 300 or 350 depending on how long I have to let it cook and let it go for a couple hours and it gets good and tender that way say you have a variety of ways of doing yes the old-fashioned way is to do it in the pan and another tip is you want to make this thinner then then once you actually want the gravy to be because that's it cooks it's gonna thicken up some so if you make it your desired consistency of your gravy when you are ready to eat it's going to be a little too thick for you probably said this has browned up nicely so I'm gonna add milk and I'm using 2% and I'm sorry that I don't normally use measurements but that's how I have always cook is just by eyeballing so you watch for gravy like I said in this case to be a little thinner then how you want it to be when it's finished and only my mama would teach this when I was growing up it would be I would be so happy because this was one of my favorite meals when you add your meal and it starts bubbling like this just you'd be sure and cut it down so it's not splashing out of the pan oh yeah and just that meal little by little till you get the consistency that you want you can always add more milk but it's not very easy to take it out and I like using this big pan because you have more room for your meat to be able to to be in the gravy and to cook up nice and tender or not be stacked up on each other so I think I want that baby just a little bit thinner so that when it's done it'll be a little it'll be about how that was when it's so that's good now I'm gonna take my meat and add it back to the gravy and do you not have your do not have it simmering too high if you do this will burn on the bottom and it'll get real thick on the bottom if you feel like you need to come in and kind of stir it like you know have your spoon the back ear there rounded back of your spoon on the bottom to stir it every now and then that'll be fun if you think that it might be sticking or something but if you have it low enough it'll be fun so that's how you make it and I'm gonna let it simmer probably about two hours real like this where you can see little bubbles popping and when it's finished I'll plate it same and let you see how it looks I'll talk to you shortly everything's ready and I'm going to go ahead and dish up a plate for my husband with meat in it and here's what it looks like they keep staking gravy and here's his plate there's rice to put the gravy over and we had cabbage left from yesterday so he's going to have that and so I'm gonna getting two pieces of the steak I'd like to put some gravy on it and then I'm gonna pick gravy Edwards Russ and see how the gravy thickened up while it was cooking so this is it and it's always something our family really enjoys so there you have it I hope that you get a chance to make it and I hope you enjoy it and I hope you have a great day thank you for watching bye bye

Channel: Jan Creson

Views: 50,494

Rating: 4.9248557 out of 5

Keywords: YouTube Editor

Id: x7Atbse0OU8

Length: 15min 17sec (917 seconds)

Published: Thu Sep 22 2016