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Cube Steak with Red Gravy
Cube steak, pan-fried and smothered in a rich red sauce with tomatoes, peppers, onions and garlic. Feeds and army in just minutes!
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
Cube Steak with Red Gravy
Servings:
4
servings
Calories:
252
kcal
Author:
Don Herman
Ingredients
2
lbs
Cube Steak
tenderized
1
lg
Yellow Onion
diced
1
lb
Pepper (green, yellow, or even poblano or serrano)
Seeded and sliced
1
15 oz
Crushed tomatoes
3
cloves
Garlic
minced
1
cup
Beef stock
I use "Better Than Bouillon" stock paste
2
tbsp
Vegetable oil
1
tsp
Sambal pepper paste
or 1/2 tsp red pepper flakes
1
tsp
Basil
Flour
Salt and Pepper
Instructions
In a large, heavy cast-iron skillet, begin heating vegetable oil on high to about 350°F
Prepare steaks by patting dry with paper towels.
Mix one half cup flour with 1 tsp salt and 1/2 tsp pepper. Dredge steaks in flour.
When the oil is shimmering hot, lay each steak in the skillet, laying away from your body to avoid spattering. Do not crowd - fry two at a time.
Fry steaks on each side for about 2 minutes on each side, until you see the edges turning golden brown.
Remove steaks to a dish. Reduce heat on the skillet. Add onion, pepper, Sambal paste and garlic. Saute while stirring for about 5 minutes
Add tomatoes, beef stock and basil. Simmer for 5 minutes, then add the meat with juices. Cover and simmer for 30 minutes.
Serve with mashed potatoes for the truly traditional dish.