Cube Steak & Gravy Recipe

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Cube Steak & Gravy

Lisa Davis


this is one of my family's favorite "comfort food" recipes, simmering the cube steak makes it fork tender and delicious!!!
By the way this is my 1st recipe post, so I hope its understandable!!!

★★★★★ 1 vote
20 Min
1 Hr 30 Min


4 large
cube steaks cut in 1/2
1/4 c
vegetable oil
2 c
all purpose flour
2 Tbsp
garlic powder
1 tsp
1 tsp
1/2 c
of each yellow onion & celery (chopped)
1 can(s)
cream of mushroom soup
beef boullion cubes
3 c
water or red wine


1in a dutch oven heat oil over medium heat.
2In a shallow baking dish/pie plate place flour, garlic powder, salt & pepper mix together with a fork.
3dredge cube steak in flour mixture (saving left over flour for a "roux").
4over medium heat lightly brown each side cube steak in heated oil; remove from pan and place on plate.
5while oil in pan is still hot place 2 or 3 tablespoons of the left over flour in the pan and mix until the oil is absorbed in the flour.
6add the celery and onions to flour/oil mix well, cover and let simmer 5 or 6 minutes.
7whisk water (or wine),mushroom soup & bouillion cubes to the onion/celery in the pot and bring to a boil.
8as soon as liquid in the pot has come to a low boil, return cube steak (and juices from the cube steak) to the pot and let simmer over low heat for about and hour and a half, stirring occassionally. ( if the gravy isn't thick enough I usually thicken it with 1/2 cup water and 2TBS of corn starch).
9when the steaks are fork tender it's done and wonderful served with mashed potatoes or white rice!!

About this Recipe

Course/Dish: Beef, Gravies, Steaks and Chops