One of the staple recipes at Peggy's Restaurant was the cube steak in gravy. Serve this up with some mashed potatoes and green beans, and you have a meal fit for a queen.
Ingredients
- ▢ — 2 lbs cube steak (4-6 pieces)
- ▢ — 1 cup flour
- ▢ — 2 tbsp vegetable oil
- ▢ — 1 tsp salt
- ▢ — 1 tsp black pepper
- ▢ — 1 tbsp onion powder
- ▢ — 1 tbsp butter
- ▢ — 1 can cream of mushroom soup (10 oz.)
- ▢ — ½ cup milk
- ▢ — 1 tbsp meat tenderizer powder
Instructions
- ▢ — Add flour, salt, pepper, and onion powder together in a bowl and mix well.
- ▢ — Depending on your preferences, you can sprinkle the cube steak with tenderizer (we used Adolph's at Peggy's Restaurant) and / or soften it with a meat tenderizer mallet (or both).
- ▢ — Add the cubed steak to your flour mixture and coat well.
- ▢ — Heat the oil and butter together in a large frying pan.
- ▢ — Add your cube steak and brown each piece on both sides for 15-20 minutes (you don't need to fully cook them - they'll finish cooking in the gravy).
- ▢ — Remove the steak and drain the grease out of pan, but retain some of the drippings in your pan.
- ▢ — Add the mushroom soup, water, and milk to the pan and mix well (this will be your gravy).
- ▢ — Add your steak pieces back to pan and simmer on a low heat for 30-35 minutes.
- ▢ — Make sure to turn the cube steaks once or twice during simmering, and watch the consistency of your gravy. If it starts getting too thick, just add more water or milk.
Nutrition
- Calories 233
- Total Fat 12.6 g
- — Unsaturated Fat 6.9 g
- — Saturated Fat 4.1 g
- Cholesterol 137 mg
- Sodium 931 mg
- Carbohydrates 6.31 g
- — Net Carbs 5.8 g
- — Fiber 0.5 g
- — Sugars 2.8 g
- Protein 33.1 g
