I bought a couple of good looking cube steaks the other day. They were
too big to do together in a 8" skillet, so I fried them, one at a time.

Here's one.

<https://postimg.cc/FfVYFj6h>

Here are both with a reasonable amount of gravy.

<https://postimg.cc/4ndQMdKY>

But we prefer them swamped, so this is what we ate. ;)

<https://postimg.cc/68vXhtVS>

leo

On 4 Mar 2024 18:37:17 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:

>
>I bought a couple of good looking cube steaks the other day. They were
>too big to do together in a 8" skillet, so I fried them, one at a time.
>
>Here's one.
>
><https://postimg.cc/FfVYFj6h>
>
>Here are both with a reasonable amount of gravy.
>
><https://postimg.cc/4ndQMdKY>
>
>But we prefer them swamped, so this is what we ate. ;)
>
><https://postimg.cc/68vXhtVS>

The advantage of that much gravy is that it doesn't matter what's
under it. I also notice a nice patriotic amount of corn, yay! When is
the next Superbowl?

Leonard Blaisdell wrote:

> I bought a couple of good looking cube steaks the other day. They were
> too big to do together in a 8" skillet, so I fried them, one at a time.

> Here's one.

> <https://postimg.cc/FfVYFj6h>

> Here are both with a reasonable amount of gravy.

> <https://postimg.cc/4ndQMdKY>

> But we prefer them swamped, so this is what we ate. ;)

> <https://postimg.cc/68vXhtVS>

> leo
>
I'd happily join you at the table!

For a change, try this next time. After browning the cubed steaks
remove them from the skillet. With the leftover drippings make
your gravy and make it on the thin side, too. Once the gravy is
made, slip those steaks back in, cover the pan and let the whole
shebang simmer on low for about an hour. You just want to see
tiny bubbles here and there and the reasoning for the thin gravy
is it will thicken from the steak coating.

On 3/4/2024 1:52 PM, ItsJoanNotJoAnn wrote:
> Leonard Blaisdell wrote:
>
>
>> I bought a couple of good looking cube steaks the other day. They were
>> too big to do together in a 8" skillet, so I fried them, one at a time.
>
>> Here's one.
>
>> <https://postimg.cc/FfVYFj6h>
>
>> Here are both with a reasonable amount of gravy.
>
>> <https://postimg.cc/4ndQMdKY>
>
>> But we prefer them swamped, so this is what we ate. ;)
>
>> <https://postimg.cc/68vXhtVS>
>
>> leo
>>
> I'd happily join you at the table!
>
> For a change, try this next time.  After browning the cubed steaks
> remove them from the skillet.  With the leftover drippings make your
> gravy and make it on the thin side, too.  Once the gravy is
> made, slip those steaks back in, cover the pan and let the whole
> shebang simmer on low for about an hour.  You just want to see
> tiny bubbles here and there and the reasoning for the thin gravy
> is it will thicken from the steak coating.

That's how I prepare it, Joan. IME fried cubed steaks are tough. The
coating is nice and crunchy but the meat itself is not tender.

Jill

jmcquown wrote:

> On 3/4/2024 1:52 PM, ItsJoanNotJoAnn wrote:
>>
>> For a change, try this next time.  After browning the cubed steaks
>> remove them from the skillet.  With the leftover drippings make your
>> gravy and make it on the thin side, too.  Once the gravy is
>> made, slip those steaks back in, cover the pan and let the whole
>> shebang simmer on low for about an hour.  You just want to see
>> tiny bubbles here and there and the reasoning for the thin gravy
>> is it will thicken from the steak coating.

> That's how I prepare it, Joan. IME fried cubed steaks are tough. The
> coating is nice and crunchy but the meat itself is not tender.

> Jill
>
Maybe I've always gotten an old tough cow, but yes, they tasted good,
just rather tough. That slow simmer would tenderize an old boot.

😄

On 2024-03-04, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:

> For a change, try this next time. After browning the cubed steaks
> remove them from the skillet. With the leftover drippings make
> your gravy and make it on the thin side, too. Once the gravy is
> made, slip those steaks back in, cover the pan and let the whole
> shebang simmer on low for about an hour. You just want to see
> tiny bubbles here and there and the reasoning for the thin gravy
> is it will thicken from the steak coating.

That sounds suspiciously like what Mom used to call "Salisbury Steak".
She served it over rice with a canned vegetable side, long ago.
I haven't had steak cooked by your method in years, but I know how, I
think. Mom always threw a can of mushrooms in. At any rate, it's a good
idea and easier than what I did.
Where I buy my cube steak, it's so "tenderized" that it might fall apart
when handling if I'm not careful.

On 3/4/2024 7:00 PM, ItsJoanNotJoAnn wrote:
> jmcquown wrote:
>
>> On 3/4/2024 1:52 PM, ItsJoanNotJoAnn wrote:
>>>
>>> For a change, try this next time.  After browning the cubed steaks
>>> remove them from the skillet.  With the leftover drippings make your
>>> gravy and make it on the thin side, too.  Once the gravy is
>>> made, slip those steaks back in, cover the pan and let the whole
>>> shebang simmer on low for about an hour.  You just want to see
>>> tiny bubbles here and there and the reasoning for the thin gravy
>>> is it will thicken from the steak coating.
>
>> That's how I prepare it, Joan.  IME fried cubed steaks are tough.  The
>> coating is nice and crunchy but the meat itself is not tender.
>
>> Jill
>>
> Maybe I've always gotten an old tough cow, but yes, they tasted good,
> just rather tough.  That slow simmer would tenderize an old boot.
>
> 😄

The thing about simmering cubed steaks is, even though they've been run
through the cubing machine they're still very tough cuts of meat. You
could beat the crap of them with a meat mallet and they'd still be tough
just breaded and fried. Unless, of course, you own a pressure fryer.
Most people don't. Simmered in the gravy is the only way I know to make
it tender at home. Although you can buy frozen cube steaks which are
already battered and fried. That might be an alternative to top with
white pepper gravy.

Jill

On 3/5/2024 6:00 PM, Leonard Blaisdell wrote:
> On 2024-03-04, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
>
>> For a change, try this next time. After browning the cubed steaks
>> remove them from the skillet. With the leftover drippings make
>> your gravy and make it on the thin side, too. Once the gravy is
>> made, slip those steaks back in, cover the pan and let the whole
>> shebang simmer on low for about an hour. You just want to see
>> tiny bubbles here and there and the reasoning for the thin gravy
>> is it will thicken from the steak coating.
>
>
> That sounds suspiciously like what Mom used to call "Salisbury Steak".
> She served it over rice with a canned vegetable side, long ago.
> I haven't had steak cooked by your method in years, but I know how, I
> think. Mom always threw a can of mushrooms in. At any rate, it's a good
> idea and easier than what I did.
> Where I buy my cube steak, it's so "tenderized" that it might fall apart
> when handling if I'm not careful.

It's a good thing your cubed steak was that tender. Most of what I've
ever found isn't. It wouldn't have gotten tender simply
battered/breaded and fried. You lucked out!

Jill