How to Cook Beef Cubed Steak and Gravy?
Learn to prepare a delicious and comforting meal of beef cubed steak and gravy by tenderizing the meat, browning it beautifully, and then simmering it in a rich, flavorful gravy. This recipe offers a simple yet satisfying way to transform an inexpensive cut of beef into a weeknight favorite.
Understanding Beef Cubed Steak
Beef cubed steak, sometimes referred to as “minute steak,” is a cut of beef, usually top round or top sirloin, that has been tenderized and flattened by pounding with a meat tenderizer or passing it through a mechanical cuber. This process breaks down the tough muscle fibers, making it more palatable and quicker to cook.
Benefits of Cooking Cubed Steak and Gravy
There are several reasons why this dish is a popular choice:
- Affordability: Cubed steak is generally less expensive than other cuts of beef.
- Speed: It cooks relatively quickly, making it ideal for busy weeknights.
- Flavor: When cooked properly, it’s incredibly flavorful and satisfying. The gravy adds a depth of richness that complements the beef perfectly.
- Comfort Food Classic: It’s a quintessential comfort food, evoking memories of home-cooked meals.
The Essential Ingredients
To make perfectly tender beef cubed steak and gravy, you’ll need:
- Beef cubed steak
- All-purpose flour
- Salt and black pepper
- Vegetable oil (or other cooking oil)
- Onion (diced)
- Garlic (minced)
- Beef broth (or stock)
- Worcestershire sauce
- Optional: Dried thyme, bay leaf
The Cooking Process: Step-by-Step
Follow these steps for a truly delicious outcome:
- Prepare the Steak: Season the cubed steak generously with salt and pepper. Dredge each steak in flour, shaking off the excess.
- Brown the Steak: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the floured steaks in a single layer (work in batches if necessary) and brown them on both sides, about 2-3 minutes per side. Remove the steaks from the skillet and set aside.
- Make the Gravy: Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Create the Roux: Sprinkle the remaining flour from the steak dredging into the skillet and cook, stirring constantly, for 1-2 minutes to create a roux. This will thicken the gravy.
- Add the Liquid: Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Add the Worcestershire sauce and optional herbs.
- Simmer the Steak: Return the browned steaks to the skillet, nestling them in the gravy. Bring the gravy to a simmer, then reduce the heat to low, cover, and simmer for 30-45 minutes, or until the steak is very tender.
- Adjust and Serve: Taste the gravy and adjust the seasoning as needed. Serve the steak and gravy over mashed potatoes, rice, or noodles.
Common Mistakes to Avoid
- Overcrowding the Pan: Browning the steak in batches prevents overcrowding, ensuring each piece gets a good sear.
- Using Too Little Oil: Sufficient oil is essential for even browning.
- Not Cooking the Roux Enough: Cooking the flour for the roux until it’s lightly browned removes the raw flour taste and improves the gravy’s flavor.
- Simmering Too Long: While the steak needs to be tender, over-simmering can make it tough and dry.
Variation Ideas for Beef Cubed Steak and Gravy
- Mushroom Gravy: Add sliced mushrooms to the skillet along with the onions for a richer, earthier gravy.
- Creamy Gravy: Stir in a dollop of sour cream or heavy cream at the end for a creamier texture.
- Spicy Gravy: Add a pinch of red pepper flakes or a dash of hot sauce for a kick.
- Wine Infusion: Add a splash of dry red wine after browning the onions for more depth of flavor.
Nutritional Information
The nutritional content of beef cubed steak and gravy will vary depending on the specific ingredients and portion sizes used. However, it is generally a good source of protein and iron. Be mindful of the sodium content, especially if using store-bought broth.
| Nutrient | Approximate Value (per serving) |
|---|---|
| Calories | 300-400 |
| Protein | 25-35g |
| Fat | 15-25g |
| Carbohydrates | 15-25g |
| Sodium | 500-800mg |
Essential Equipment
- Large skillet or Dutch oven
- Meat mallet (optional, for extra tenderizing)
- Measuring cups and spoons
- Whisk
- Tongs or spatula
Frequently Asked Questions
Can I use a different cut of beef?
While cubed steak is ideal, you can use other cuts like round steak or sirloin, but you’ll need to pound them very thin and tenderize them well.
How do I make sure the steak is tender?
The key to tenderness is proper pounding and a long, slow simmer in the gravy. Don’t skip the tenderizing step!
What if my gravy is too thin?
If the gravy isn’t thick enough, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this into the simmering gravy and cook until thickened. Alternatively, allow the gravy to simmer uncovered for a longer period, which allows it to reduce and thicken naturally.
What if my gravy is too thick?
If the gravy is too thick, add a little more beef broth until you reach your desired consistency. Stir well to combine.
Can I make this dish in a slow cooker?
Yes, you can. Brown the steak and make the gravy as directed, then transfer everything to a slow cooker. Cook on low for 4-6 hours. This is a great way to ensure maximum tenderness.
Can I freeze leftover cubed steak and gravy?
Absolutely. Allow the steak and gravy to cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Freezing is a good option for meal planning and portioning.
What sides go well with cubed steak and gravy?
Mashed potatoes, rice, noodles, green beans, corn, and biscuits are all excellent choices. Consider some type of starch to soak up that delicious gravy.
Can I use chicken broth instead of beef broth?
While beef broth is preferred for a richer flavor, you can use chicken broth in a pinch. Just be aware that the flavor profile will be slightly different.
Is it necessary to dredge the steak in flour?
Dredging the steak in flour helps it brown properly and thickens the gravy. If you are gluten-free, you can use a gluten-free flour blend.
How do I prevent the flour from clumping in the gravy?
Whisk the beef broth into the roux gradually, ensuring the flour is fully incorporated before adding more liquid. Whisking constantly is critical for a smooth gravy.
Can I add vegetables other than onions and garlic?
Yes, feel free to add other vegetables, such as carrots, celery, or mushrooms. Sauté them alongside the onions and garlic for added flavor.
What’s the best way to reheat leftover cubed steak and gravy?
Reheat the steak and gravy gently over low heat on the stovetop, stirring occasionally. You can also reheat it in the microwave, but be careful not to overheat it, as this can make the steak tough. Adding a splash of beef broth during reheating can prevent drying.