Pan Fried Pork Cube Steak With Herb Gravy Food

PAN FRIED PORK CUBE STEAK WITH HERB GRAVY

Steps:

• On shallow plate combine flour, bread crumbs, oregano, basil, and garlic powder. Salt & pepper cube steaks on both sides and dredge in the flour mixture. Add the olive oil and the butter over medium heat. Add the cube steaks and cook about 3-4 minutes on each side or until golden brown. Remove from pan and place in oven on warm.
• Using the same skillet on low heat add garlic. Cook for about one 30 seconds. Add 2 tablespoons sherry and cook until reduced by half. Add chicken broth, parsley, oregano and onion powder. Simmer for 5 minutes. Melt butter and whisk in flour creating a smooth paste called a roux. Using whisk slowly add roux to chicken broth mixture. Cook until thickened to gravy consistency. Add salt and freshly ground pepper to taste. Spoon over cube steaks and serve immediately.

COUNTRY FRIED STEAK AND PAN GRAVY

Steps:

• For steak: Melt butter & oil in an electric skillet set on about 350°F
• Dredge cube steak in flour seasoned with salt & pepper mixture. (I have done it dipping it in egg first & didn't think it made that much difference).
• Fry about 5 minutes on each side. (If you over cook it gets tough.) Move cooked steak to a small cookie sheet & place in a warmed oven.
• For the gravy: Pour any butter and oil out of the skillet, being careful to not pour off the browned flour that are in the pan. Loosen the bits of browned flour from the pan with your spatula.
• Turn the heat down to about 250°F and melt 4-8 Tbls of butter stirring the pan drippings into it. (The more butter you start with, the more gravy you'll have. My family likes LOTS of gravy!).
• Once the butter has browned a bit add enough flour to absorb all the butter, mixing well. (You will use approximately the same amount of flour as butter.).
• Start adding milk about 1/2 cup at a time while using a whisk to work it into the flour/butter mixture. After I have added about 2 cups of milk I start using water. Add liquid until the gravy is as thin as you like it. This takes a little time especially when you are first getting used to it. Add some liquid, mix, add liquid, mix --
• Once the gravy is the right consistency add some salt & pepper until it is to your liking (I used quite a bit of salt actually).
• Remove steak from oven & serve with mashed potatoes!
• (Hint: have the rest if the meal done before you start the steak & gravy. Once you are into making the gravy you won't be able to do anything else because you have to stir it constantly so it doesn't stick or burn).

CHICKEN FRIED STEAK WITH PAN GRAVY

Steps:

• Pound steak to 1/4" thick or ask butcher to tenderize; cut into 6 pieces, if using round steak.
• Beat eggs and water together in pie plate.
• Mix flour, cornmeal, salt and pepper on wax paper.
• Dip steaks in egg mixture.
• Dip in seasoned flour mixture to coat well.
• Brown meat, 3 pieces at a time, in hot oil on both sides in a large heavy skillet.
• Return all meat to skillet; lower heat; cover.
• Cook 20 minutes or until tender.
• Remove steaks to a heated platter.
• To prepare pan gravy, pour off all but 3 tblsp.
• of the pan drippings; blend in flour.
• Stir in milk, salt and pepper.
• Continue cooking and stirring until gravy thickens and bubbles for 1 minute.
• If gravy is too thick, add more milk.

CUBE STEAK WITH GRAVY

Steps:

• Whisk flour, cornstarch, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a shallow bowl. Spread 1 tablespoon of the flour mixture onto a plate; press each cube steak into flour mixture to coat completely.
• Place coated steaks on a work surface and pound each several times with a meat tenderizer on each side to pound flour into steak. Pound each steak a second time to further incorporate flour mixture into the meat.
• Melt butter in a large skillet over medium-high heat until skillet is about 350 degrees F (175 degrees C). Cook steaks in hot butter until browned, 2 to 3 minutes per side. Transfer steaks and any stray pieces of meat to a plate and tent with aluminum foil to keep warm. Let skillet cool briefly.
• Heat the same skillet over low heat. Pour enough milk into the skillet to cover the bottom of the pan. Whisk 1 tablespoon flour mixture into hot milk until gravy has a cream-like consistency, 10 to 15 minutes. Add more flour mixture as necessary to thicken gravy. Transfer any steak scraps back into the skillet and season gravy with salt and black pepper.
• Place hot steaks on plates and top with gravy.