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My Grandmama's Cube Steak

My Grandmama’s Cube Steak

It’s simple.

I know I say that a lot, but I’m so serious. We grew up simple people because we didn’t have a lot…at all. Cube steak was cheap. An onion and bell pepper cost less than a dollar. And serving it over rice made the meal stretch. Who knew that years later I’d be here still craving this efficient meal.

Plus, who knew that sooooo many people were digging the recipe.

Here’s the link for the live stream, if you missed it!

Now, for the recipe:

3 cube steaks
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of smoked paprika
1/2 teaspoon of dried chives
1/2 teaspoon of herbs de Provence (Italian seasoning works too)
1/2 teaspoon of ground thyme
1/2 teaspoon of dried fennel
2 cups of all purpose flour
1/4 cup of half & half
oil, for frying

For the gravy:
1 cup of diced onion
1 cup of diced bell pepper
5 cups of chicken broth
1/2 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of paprika

My Grandmama's Cube Steak

My Grandmama’s Cube Steak

Start by preheating the oil.

Then, season the cube steaks with the salt, pepper, garlic powder, onion powder, smoked paprika, dried chives, herbs de Provence, ground thyme, and dried fennel. Add in the half and half the moisten the steaks. Then, dredge in flour and set aside.

To cook the cube steaks, fry on both sides until golden brown. Then, remove and drain on paper towels.

To make the gravy, remove all but about 3/4 cup of oil and the drippings in the bottom of the skillet. Saute the onions and bell peppers in the oil until fragrant. Then, add in about 2 tablespoons of the leftover flour and stir well. Cook for about 7 or 8 minutes or until dark brown. Be sure to stir occasionally.

Whisk in the broth and then season with salt, pepper, garlic powder, onion powder, and paprika. Place the steaks back into the sauce. Cover with a lid and let cook on low heat for about 10 minutes. This will allow the gravy to thicken.

Serve while warm.

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