Country style steak is a traditional southern comfort food. The cube steak is fork tender and served in a delicious gravy usually over mashed potatoes or rice. We always loved when my Mama would make this after swim team practice or for Sunday lunch.

My sister Katie, My and my sister Meg at swim practice.

The steaks are so tender they turn into pieces of meat instead of a whole steak. If you want more of a piece of steak then don’t cook it for so long.

Cube steak is a very lean cut of meat that has been tenderized. It’s a healthy cut of beef to choose. It’s actually a fairly healthy dish by choosing healthier ingredients but it taste rich & hearty.

All about the Gravy

My Mama’s recipe calls for Condensed Cream of Mushroom soup. This makes this recipe extra easy. You can buy healthy request or 98% fat free soup for a healthier version.

I didn’t have any in my pantry so I made my own homemade gravy. I opted for a healthier, low fat homemade gravy. If you want to make richer gravy (higher in fat), then brown the flour in 1/4 cup of hot oil for about 5 minutes making sure you don’t burn the flour by whisking often. before slowly whisking in the chicken or beef broth/stock. You can watch how I make this in the video under the recipe card.

Crock Pot, Electric Skillet or the Oven?

If you don’t want to use a crock pot you can make this in the oven. Instead of the crock pot place everything in a 9×13 baking dish, cover with foil and bake at 350 for 2 hours.

You can make this in the electric skillet too. Brown your beef and onions then pour the rest of the ingredients in. Cover and let cook for 2 hours or until tender.

Serve with my Mashed Potato Recipe!

Country Style Steak

Recipe by Paige MurrayCourse: Main Dishes, Recipes, Southern Fried SkinnyfiedCuisine: SouthernDifficulty: Easy

Servings

servings

Prep time

minutes

Tender cube steak and a tasty gravy!

Ingredients

6-8 cube steaks
2 (10.5 oz) cans of condensed cream of mushroom soup
3-4 cups of water
2 large onions, sliced
1/4 cup of whole wheat pastry flour (Or All-Purpose)
Oil of choice (I like avocado)
1 packet Lipton onion soup mix* optional
Salt & Pepper
Making Healthier Gravy
3/4 cup of whole wheat pastry flour (or All-purpose)
4 cups of chicken stock or beef stock
1 teaspoon garlic salt
1/2 teaspoon black pepper

Directions

Using Cream of Mushroom Soup
Heat about 2 tablespoons of oil in a large skillet over medium high heat.
Rinse and squeeze out each cube steak several times.
Salt and pepper each side of the steak then dredge each steak in the flour.
When the oil is hot, brown steaks on each side. About 2-4 minutes per side until golden brown. If you have to cook steaks in batches add more oil between batches in the skillet is dry.
Place raw onion slices in the crock pot or you can sauté them in the meat drippings first.
Mix the cream of mushroom soup, Lipton onion soup mix, and 3 cups of water in the crock pot. If you want a thinner gravy add a bit more water.
Put the browned steaks in the crock pot.
Cook in the crockpot on low 4-6 hours until the steaks are fork tender.
Serve over mashed potatoes or rice.
If making homemade gravy
Heat oil in a large skillet.
Rinse and squeeze out each steak several times.
Mix together the 1 total cup of flour with garlic salt and pepper.
Dredge each steak in the flour mixture.
When the oil is hot, brown steaks on each side. About 2-4 minutes per side until golden brown. If you have to cook steaks in batches add more oil between batches in the skillet is dry.
Place onion slices in the crock pot.
Put the browned steaks in the crock pot.
Make your gravy by adding a cup of stock at a time to the skillet along with a bit of the flour over medium heat. Whisk this around until smooth and continue until you have used all the flour and stock.
Turn heat down and let simmer about 5 minutes. If gravy is too thick, stir in more water or broth.
Pour gravy over the steaks.
Cook on low in the crock pot for 4-6 hours until steaks are fork tender.