Country Fried Cubed Steak & Gravy

Pour milk over steak either in a small baking dish or large zip-top bag – just make sure both sides of each piece gets coated. Let steaks soak in milk for at least 15 minutes or up to 2 hours.

Add flour to a shallow dish or pie plate. Mix in 1/2 teaspoon salt and pepper; set aside.

Lay out a large piece of aluminum foil, wax paper or parchment paper to place the steaks on once they’re breaded.

Drain milk from steaks (drain well, shaking off any excess). Season both sides of each steak with salt and pepper to taste.

Working one at a time, coat both sides of each steak with flour. Shake off all excess flour then place each steak onto foil or paper. Let steaks rest for 10-15 minutes or until flour starts to look wet in spots. Reserve leftover flour for making the gravy.

Add about 1/2 inch of cooking oil or shortening to a large frying pan then heat over medium-high heat until shimmering.

When oil is hot, place 3-4 steaks (depending on pan size) into hot oil. Do not move or flip steaks until sides of steaks are starting to brown. Try to maintain an oil temperature of about 350 degrees.

Once cooked golden brown on the first side, flip steaks then cook on the other side. If juices are not clear, flip again if necessary to ensure steaks are cooked through. When golden brown on both sides and cooked through, remove steaks to a plate lined with paper towels.

Heat oil over medium-high heat then whisk in flour. Cook and stir flour for 4-5 minutes or until light brown.

Reduce heat to medium-low. Slowly add beef broth while constantly whisking. Continue cooking and whisking until gravy has thickened to desired consistency. Season with salt and pepper to taste.

Serve gravy over steaks and rice or mashed potatoes OR arrange steaks in pan with gravy, cover then keep warm over low heat.