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Berdean's Slow-Cooked Cube Steak with Savory Gravy

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PREP TIME
5 min
COOKING TIME
130 min
TOTAL TIME
135 min
SERVINGS
4 servings
Dinner
Berdean's Slow-Cooked Cube Steak with Savory Gravy
Ingredients
  • 4 (4 ounce) cube steaks
  • salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 1/3 cup vegetable oil
  • 2 cups water, or as needed
  • 1 teaspoon beef bouillon granules
Instructions
1
Gather all the necessary components required for this dish.
2
Take the cube steaks and sprinkle both sides with a pinch of salt and a few grinds of black pepper to enhance their flavor.
3
In a separate container, place the flour and gently press the steaks into it to coat them evenly. Then, shake off any excess powder that may have clung to the meat.
4
In a large skillet, heat a generous amount of oil over medium-high heat until it starts to shimmer. Add the cube steaks and cook for approximately 3 minutes on each side, or until they develop a nice brown color.
5
Add enough water to the skillet so that it almost covers the steaks, creating a subtle broth. Stir in a beef bouillon cube and a pinch of salt to add depth to the dish.
6
Bring the mixture to a rolling boil, then reduce the heat to a lower setting and cover the skillet. Let it simmer for about 2 hours, or until the steaks are tender and easily shred with a fork.