Southern Cubed Steak and Milk Gravy
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There’s nothing quite as comforting as this Southern cube steak and gravy dish. Fortunately, it’s an easy dinner to make on a busy weeknight. All you need is cube steak, milk, and flour and you will have dinner ready in about 35 minutes. The end result is tender steak swimming in creamy and flavorful milk gravy. How good does that sound? You can choose to serve your steak with a variety of side dishes too, like Cheesy Garlic Mashed Potatoes With Mozzarella, Fresh Green Beans, Easy Homemade Dirty Rice.
Recipe Ingredients
- Milk
- Salt
- Pepper
- Flour
- Cube steak
Helpful Kitchen ToolsC
How to Make Cube Steaks and Gravy
Pour just enough oil to coat the bottom of your cast iron skillet and heat oil over medium heat.
Put about a cup of flour in a bowl. Add some salt and pepper and stir that up.
Place a piece of cube steak in the flour mixture and press down a bit to ensure it is dredged in flour.
Turn it over and coat the other side…
Repeat with all of the pieces.
Place in hot oil.
Fry steaks and flip to ensure they’re nice and brown on each side. Once done, remove steak and place on a paper towel-lined plate.
Add about 1/4 cup of flour to this and seasoned salt and black pepper to taste.
Stir that up and continue cooking it on medium heat until the flour gets browned a bit, stirring the whole time.
Next, turn your heat down to the lowest setting and pour the milk into the skillet. I start out with about a cup and a half and then add more if I want it thinner.
Use a wire whisk to stir this because it really helps break up the lumps of flour and get it all good and mixed up.
Cook on the lowest heat until it thickens, stirring constantly. If it gets too thick, you can add more milk. This will just take a few minutes, so stir the entire time and be ready to remove it from the heat when it gets thick.
Put your steak back into the milk gravy, turn them over to coat both sides and you’re done!
Ingredients
- 4 pieces cubed steak
- 1 cup all-purpose flour plus about 1/4 cup more to thicken gravy
- salt to taste
- pepper to taste
- 1 1/2 cups milk approximately
Instructions
- Place enough oil in a pan to just coat the bottom and put that over medium heat while you prepare your steak.
- In a bowl, place 1 cup flour and add 1/4 teaspoon salt and 1/ 4 teaspoon pepper (more if you prefer). Stir that up. Dip each piece of steak into flour on both sides to get it coated well.4 pieces cubed steak, 1 cup all-purpose flour, salt, pepper
- Place each piece of steak in the heated pan and cook until good and brown on both sides. Remove steak to a plate while you make your gravy.
- Place about 1/4 cup flour into skillet with meat drippings. Add a little more salt and pepper and stir this over medium heat until the flour is slightly browned (just a few minutes).1 cup all-purpose flour, 1 1/2 cups milk
- Slowly pour in 1 1/2 cups of milk, stirring constantly. Continue stirring with a wire whisk (to help with the lumps) over the lowest heat setting until thickened and there are no lumps. This will happen rather quickly. Add a little more milk if you prefer thinner gravy. Return steak to the pan and turn to coat with gravy on both sides.
- Serve steak and gravy together in a bowl or serve gravy on the side to go with mashed potatoes.
Video
Nutrition
Storage
Store the steaks and gravy in an airtight container in the fridge for up to three days.
Recipe Notes
- You always want to have your oil good and hot before you add anything to it, as this keeps your food from getting greasy by actually searing it on contact.
- If you’re unsure what cube steak is, it’s either sirloin or a top-round cut of beef that’s been tenderized and pounded with either a meat mallet or machine. This process is called cubing and leaves indentations in the meat, which is where it gets its name. So if you like, you can buy your beef and tenderize it at home. Just make sure it’s about a 1/4-inch thick.
- To make this steak and gravy dish gluten-free, simply swap the flour for a gluten-free version. It’s that easy. All of the side dishes mentioned below are gluten-free too.
Recipe FAQs
What do you serve with cube steak and gravy?
I like to serve Southern cube steak with milk gravy, mashed potatoes or rice. But another option is to serve it with roasted vegetables, a side of potatoes and peas, or alongside a side salad and bread, to soak up every drop of the flavorful gravy. Yum!
Here are some more easy steak recipes:
Oven Steak Kabobs – A special meal on a budget
Stephanie: I would DEARLY LOVE for you to have dinner at my house!! ‘Course, that means I get to eat at your house, too! LOL! I need to get rich so I can throw a big old dinner party and fly all of y’all in!
Oh, and surprisingly, the puppy dog eyes worked! I am usually immune 🙂
Christy
Could you cook this & add to crock pot? I just know cubed steak is more tender than tough if done in crock pot! On the stove mine has always been more tough! Ughhh
Hey! I’m afraid this recipe wouldn’t do very well in a slow cooker.
That looks so good! Can I come have dinner at your house? ~puppy dog eyes~
Donna: If I ever decide to take up football, I know whose house I’m watching the games at!!!!!
Yummm! I grew up eating that too! It brings back such memories. And reminds me that I haven’t made it in a long time.
Must add to Football Sunday menu soon.
April! I know JUST WHAT YOU MEAN! My husband is from Atlanta and he won’t eat milk gravy!!!! I swear I think that boy was dropped on his head repeatedly as a child!!
This looks SOOO freakin good! My hubby is a salisbury steak fan and not crazy about cube steak so not sure I can get him to try this one. I sometimes wonder if he really is a true GA southern boy he’s so picky! lol
Too funny! My wife is from Ct. She loves to eat ALMOST ANYTHING!
Guess I’m too much of a true “southern” boy..because I’m a meat and potatoes guy myself. Drives my wife crazy!!
My mom made this for me and now 50 years later I still make it R
Linda! YAY! I would be pleased, too. Can I come over?? Hehe.
You know the drawback is I made this a few weeks ago and am just now posting it. Oh my goodness I want some so bad right now!!!
CityCowboy: Thank you! I just love it when you comment! You know, I held on to this one for a couple of weeks, wondering if I should post it or not. I didn’t know if it was too country or simple for folks. I’m always thrilled at the response I get when I hesitate to post something and finally do, y’all come through for me every time!
Dragonlady: You know, my MAMA Was just telling me today that Lela (great grandmother) usually made her gravy for this with just water! What a coincidence! Doesn’t seasoned salt just make everything better? How funny about the saucer!!!! I can’t believe so many people have this in common! I had never heard of it before!We must have all been raised right!
Thank you so much for reading, Brenda!!!
Billgent: Let me tell ya, you are going to love those Salisbury steaks. I hope you made plenty! The first time I made them, I made a double batch thinking we’d have leftovers the next day, BOY WAS I WRONG! They were engulfed!
You’re funny, Mr. Substitute! LOL
Tina: You know about the saucer thing, too??? Wow! I have GOT to call Mama and tell her about this! Don’t you just love our heritage?
Christy, I hope you never wait to post a recipe for fear of it being to “simple or country”. If I want a super sophisticated recipe, I can find dozens of websites for that. Some are even good! However, if I just want to know what I’m going to make for dinner, or am making my menus and need inspiration, I come to you, and a very select few others. And That, my friend, is worth a lot to me!