- Level: Easy
- Total: 3 hr 10 min
- Active: 25 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 434
- Total Fat
- 23 g
- Saturated Fat
- 9 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 39 g
- Cholesterol
- 133 mg
- Sodium
- 540 mg
Growing up, my grandma made this dish all the time, and I finally perfected it to taste just like hers. The tender browned cube steak topped with gravy and mashed potatoes brings back lots of memories.
- Level: Easy
- Total: 3 hr 10 min
- Active: 25 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 434
- Total Fat
- 23 g
- Saturated Fat
- 9 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 39 g
- Cholesterol
- 133 mg
- Sodium
- 540 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Season both sides of the cube steaks with salt and pepper. In a shallow dish, combine the onion powder with 1/4 cup flour and 1/2 teaspoon salt. Lightly dredge each steak in the flour mixture, shaking off the excess.
- In a large skillet, melt the butter and oil over medium heat. Brown the steaks in the butter mixture until golden, about 3 minutes per side. (This should be done in batches if needed, so as not to overcrowd the pan.) Transfer the steaks to a 9-by13-inch baking dish. Add the remaining 1/4 cup flour to the fat left in the skillet. Cook, stirring constantly with a wooden spoon, about 3 minutes. Whisk in 4 cups water. Add the beef bouillon and instant coffee, if using, and 1 teaspoon salt. Increase the heat to a simmer, then let cook until it begins to thicken to coat the back of a spoon, about 5 minutes.
- Pour the gravy over the steaks in the baking dish. Cover tightly with aluminum foil.
- Bake until the steak is fork-tender, 2 to 2 1/2 hours. Check about halfway through and if the gravy is getting low, add another cup of water.
- Serve immediately with mashed potatoes.
Cook’s Note
Cube steak is a mechanically tenderized steak, usually chuck or round.
