Cubed Steak and White Butter Gravy, CVC's Southern Cooking Like Mama Did

[Music] today we're frying up some cube steak making some delicious white gravy y'all [Applause] [Music] [Music] [Music] hey y'all we're in for a treat good old country fried steak and gravy this is just how i make my cube steak and we're just gonna make some white gravy and put it over the steak it's gonna be really good tonight for supper i start out with cute steak now these are enormous and i really personally don't like big o pieces of steak like that so i typically cut it into pieces and some of y'all have seen my video where i do steak fries like chris's mama does she actually cuts hers into uh strips and fries it i'll cut up a little few small ones to fit in the places of the skillet that's smaller places okay now the trick to cooking some good cube steak really is don't overcook it you know don't fry it to death so that it's not tough it's beef it doesn't have to be fried to death and um cut it up like i just did if yours comes in big o pieces like mine did and then we're gonna season it really well on one side and then we're gonna dip it in some egg i've got my skillets over there preheating on a medium temperature and then once they get good and hot i'll add some oil to them but for now they're fine just like they are but i gotta get my hands good and dry and pick up the salt and pepper in order to do that i really need a paper towel i hope you are having a great day we are having a wonderful day at colored valley cooks the kids are home so we get to feed them and they are anxious because we're having some mac and cheese and steak and gravy i didn't make potatoes because we got mac and cheese this is weber steak and chop it's one of my favorite things to flavor my beef with i really like it a lot get it only good now it's got a good bit of salt in it so you don't need as much salt when you're using the weber as you would if you weren't using the waiver so we'll just salt it a little bit but now your meat needs to be seasoned or it's going to be boring have a little pepper and we're gonna put plenty of salt and pepper in the gravy too we're gonna make a white gravy tonight something that amy really likes i'm gonna take a couple of eggs and beat them up in here before we put some flour on it now we use a white lily self-rising flour if you use a whoops if you use a self-rising flour it just works better makes it crunchier on the outside so you should try it i am going to go ahead and put some all of these skillets this is just corn oil that's what i like to use the most and so i'm going to put it in there until it's about i guess about a quarter inch or so from a quarter to a half and we'll be able to use the drippings in one of these skillets for our gravy but i will add some good old butter to that gravy now we're going to get this food up i'll start coating these good i'll go ahead and coat at least half of them so that we can get them started cooking start with a couple of little ones end with a couple of biggins since we got two skillets going i'm hoping we can get most of it frying at one time there ain't no need and double dipping and double coating when you got self-rising flour works good you do want your grease to be good and hot but you don't want it to get too hot so i need to check on it right quick i'm gonna take a little piece of this off my finger drop it in and see how hot it's getting it's still not too hot so we're doing good with our time y'all got time to coat all the rest of them and you want to press it down you don't want to just lightly dip it in there you want to get your fingers in there and get a good coat on there y'all if you want a good piece of fried steak all right we're going to start dropping these grace that'll be good and hot make sure you let your steak sit out for at least about an hour before you start to fry it up so that it just don't cool your um grease off like crazy when you put it in there too much and i'm gonna time this for four minutes because these are pretty thick [Music] and that grease needs to be hot hot hot y'all if he does electric stuff you won't have a problem getting it hot but when you're using that it's just a lot harder to get that grease hot [Music] you get some paper towels ready on a plate to put this meat on it'd be better off really if i didn't put it on a plate and i put it on the cooling rack for a second um but it'll be all right as long as i don't leave it on that you don't want it to sweat you know leave it on there long enough for it sweet or nothing you can see how the meat how the blood starts rising to the top once it starts to do that and it's starting to look nice and toasty around the edges you know it's about time to flip it over matter of fact i'm gonna flip it because i don't normally cook it this long so i'm going to go ahead and flip it this side's the hottest and like i said you don't want to overcook the steak so i'm gonna look and see how long this has to cook it in my cookbook mine says three minutes on the first side on high and then two minutes on the second side so we'll probably go three and three for these because they're thick all right we're going to take these out there's only three in this skillet and so these are getting done quicker than the ones in the other skillet and we're going to go ahead and drop the other three [Laughter] all right we're going to pour the excess grease off this skillet as soon as these come out and we're going to start our gravy and we're going to use a half stick of butter we pretty much use white lily self-rising flour for everything unless we're making cookies or some pies or something that you don't want to rise or be real crunchy like you know like the coating on vegetables i use self rising so that's just what we like to use you're gonna see a difference in the color on these compared to the other skillet because one skillet had more in it than the other one so they look a little different cooking in the same kind of skillet but they do a little bit different color you can tell now what we're going to do i'm going to wipe off my counter because i cook as i i clean because i clean as i go and while these are finishing up frying i'm going to pour the excess grease off of this and we're going to start some gravy and i'm going to put in a half stick of butter to make the gravy now amy wants white gravy so we are going to put in a couple of cups of milk we're going to add a half cup of flour because we added a half cup of butter so you want to use the same ratio we're going to add some pepper plenty of it and salt [Music] and we've got our milk sitting here ready i'm gonna get my baby ric out so you're just going to start mixing this flour in with this butter [Music] we're going to add our milk now when you're making gravy it's wonderful to have one of these whisks and you should whisk it um to make sure it's not lumpy okay once it gets good and hot and starts to bubble it's going to just thicken right up and be beautiful and these have been sitting here long enough now that i'm taking them off because you don't want them to get soggy on the bottom now it's starting to heat up good it'll start to get thick we're going to pour it up right up put it right over here by our steak me and chris made us a little bit of squash to go with ours just a little looks pretty y'all that's some pretty gravy amy likes it white like that she don't like it dark so we made her favorite gravy she likes it made with butter lots of salt and pepper and that's how we made it tonight bro i'm gonna try this for you guys i'll show you how good it is we're gonna put a little gravy on top of it and cut into that get a bite good good gravy well that's good that butter white gravy just makes it that's some good eating y'all no kidding i hope y'all have a blessed day and thanks for watching colored valley cooks where we cook fried steak like mama did and gravy bye y'all love ya [Music] [Applause] [Music] [Music] you

Channel: Collard Valley Cooks

Views: 19,516

Rating: 4.9282126 out of 5

Keywords: best southern cooks, southern homemade, southern style, old fashioned, old timey, good, old, white lily, country cooking, country living, Appalachian, recipes, simple, rolled, biscuits, dean, ramsay, pioneer, woman, real, southern, easy, collard, valley, cooks, tammy, classic, mama, cvc, Whippoorwill Hollar, Mama Joyce, Brenda Gantt, The Hillbilly Kitchen, cooking, united states, Food, Life, Online Shopping, fried steak, cubed steak, country fried steak, white gravy, butter gravy, steak and gravy

Id: PASZk6s-7cs

Length: 15min 11sec (911 seconds)

Published: Sun Dec 13 2020