Teresa G.


This is good, old-fashioned country cooking. Nothing fancy, just plain good food.

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★★★★★ 1 vote
20 Min
40 Min
Pan Fry


1 c
all purpose flour
1 1/4 tsp
1/4 tsp
ground black pepper
1/8 tsp
italian herb seasoning
1/8 tsp
onion powder
1/8 tsp
garlic powder
1/16 tsp
smoked paprika
1 pinch
ground cayenne pepper
1 1/2 lb
beef cube steak (tenderized round steak), sectioned into 4-6 pieces
1 c
canola or vegetable oil
4 -5 c
salt and pepper to taste


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1Combine first 8 ingredients (all the dry) in a 1 gallon food storage bag or breading dish. Shake or mix well; reserve remaining flour for gravy.

2In large non-stick or well-seasoned cast iron skillet, heat oil over medium/medium-high heat.

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3While oil is heating, add steaks to seasoned flour and coat well, pressing flour into all the nooks and crannies.

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4Place steaks in hot oil (2 batches may be necessary, depending on size of skillet & steaks;) fry approximately 4 minutes on each side, checking occasionally (may need to lower heat slightly) and turning when browned.

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5As each steak finishes cooking, remove to paper towels to drain; keep warm as you prepare gravy.

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6Drain most of oil from skillet, leaving approximately 2 tablespoons and any brown bits.

7Add remainder of seasoned flour.

8Stirring or whisking, gradually add milk and work out any lumps.

9Stirring constantly, cook over medium-high heat until bubbling; reduce heat to medium-low and continue to cook, stirring constantly, for 2 minutes; gradually add extra milk if thinner gravy is desired. If thicker gravy is desired, continue to simmer and stir until thickened.

10Taste gravy for seasoning; add salt and pepper to taste.

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11Serve immediately with fried steaks, or reduce heat to lowest possible setting and cover well until served (to prevent "skin" formation.)

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12Cover and refrigerate all leftovers.

About this Recipe

Course/Dish: Beef, Gravies
Main Ingredient: Beef
Regional Style: Southern
Dietary Needs: Soy Free
Other Tag: Heirloom