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My review
Country-Style Steak
61
hmclaurin
"Mmmm...mmm... This is the recipe that my momma passed down to me. Born and raised in the South, and my momma was raised on a farm, so my family knows a lot about southern cookin'. With this recipe, don't be shy to add other spices to it. This goes great with mashed potatoes, green beans and sweet tea. You can use the gravy from the steak for the mashed potatoes."
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Ingredients
2 h 35 m servings 355Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour.
- Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 9x12-inch baking dish. Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks. Cover the dish with aluminum foil.
- Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.
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Footnotes
- Editor's Note
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 320409 Ratings
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Most helpful positive review
2/28/2011
Made this for dinner, so good and easy. the only change I made was to slice an onion and lay it on the bottom of the pan then place the steak on top.and I used minced garlic instead of powder. w...
Most helpful critical review
1/2/2012
I was so excited to try this as it looked so good and got great reviews, but was very disappointed. I followed the recipe exact and like another reviewer said the breading looked like mush from...
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2/28/2011
Made this for dinner, so good and easy. the only change I made was to slice an onion and lay it on the bottom of the pan then place the steak on top.and I used minced garlic instead of powder. w...
10/2/2010
i love this recipe. i have been making something similar for years except i use a cast iron skillet so that it can go in the oven in the same pan. great idea about adding some flour to thicken t...
8/31/2010
Thank you for sharing this receipe. I have 3 picky eaters and 3 who will eat anything. Everyone loved this meal, in fact my 3 year old ate 2 helpings! This is a keeper ( by the way I doubled t...
9/3/2012
Being a Southern girl, I love just about anything "country-style" (fried and topped with gravy) and this did not disappoint. You will want more gravy (trust me on this one), so do as others have...
1/15/2011
Great recipe, my husband loved it. I am not usually a fan of cube steak, but this was moist and tender. I doubled the gravy by increasing the broth to a 32oz box of broth and then adding 5 Tbs...
1/31/2011
This was delicious!!!! I was looking for another recipe since the way I was making it the steak would sometimes be tough. I was skeptical about the cook time but it was soooo tender! I atlea...
6/15/2014
Little effort, HUGE pay-off. I only made a couple of these cube steaks (with double the gravy), so one hour in the oven seemed like plenty long enough, and it was. I set the table with dinner...
11/10/2013
I grew up on this recipe in Eastern KY. My Mother's secret, which she only shared with me, was to stir in a package of brown gravy mix 30 minutes before removing from oven. It thickened the gr...
1/31/2011
WOW! This recipe is great! The only suggestion I have is if you are making it with mashed potatoes it needs more gravy. Other than that, this recipe is fast becoming a regular in my household.