Cube Steak and Milk Gravy

Cube steak and milk gravy is country cooking at its finest. Definitely not health food but oh so delicious as a once in awhile treat. You can easily make sausage gravy if you cook sausage patties instead of cube steak.

Cube Steak with Milk Gravy

Ingredients:

• 4-6 cube steaks
• 1 cup buttermilk
• several shakes of hot sauce
• 1 1/2 cups of flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• oil for frying

for the gravy:

• 3 tablespoons of oil/drippings from the pan
• 3 tablespoons of flour
• 2 cups of milk
• 1 cup of water
• salt and pepper to taste

Directions:

Place steaks in a gallon sized freezer bag or a lidded bowl. Mix together buttermilk and hot sauce, pour over steak. Refrigerate for several hours.

When ready to cook heat 1/4-1/2” of oil in a heavy skillet, preferably cast iron, over medium heat until hot but not smoking. In a plate or other shallow dish mix together flour, salt, and pepper. Drain buttermilk from steaks and coat each steak well in flour on both sides. Cook steaks in batches 4-5 minutes aside or until golden brown. Drain on paper towel lined cookie sheet and keep warm while you make the gravy.

For the gravy:

Drain off all but 3 tablespoons of oil from the pan. Sprinkle in flour, cook and stir for about three minutes until the flour has slightly browned and the floury smell is gone. Gradually stir in milk and water. Whisk constantly while adding liquid to minimize lumps. Bring to a simmer and cook for about 5 minutes or until thickened. Season to taste with salt and pepper.

Serves 4-6

Cube Steak and Milk Gravy Printable
Shared at What’s Cookin’ Wednesday Tasty Tuesday & Made it on Monday Ingredient Spotlight

 

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