Country Style Steak and Gravy: A Taste of Home

The aroma of simmering beef and savory gravy always takes me back to my grandmother’s kitchen. I remember the anticipation building as the rich scent wafted through the house, a promise of tender meat and hearty comfort. Country style steak and gravy was a Sunday staple, a dish that united our family around the table, sharing stories and laughter over each delicious bite. It’s more than just a meal; it’s a warm hug on a plate.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Servings: 6-8
• Dietary Type: Varies (can be gluten-free with flour substitution)

Ingredients

• 1 lb cube steak
• Flour (for dredging)
• Salt and pepper, to taste
• 2 teaspoons Wyler’s beef bouillon granules
• Cold water
• Oil or shortening for frying

Equipment Needed

• Large skillet or frying pan
• Measuring cups and spoons
• Double boiler (or oven-safe dish with foil)
• Cup for dissolving bouillon
• Bowl for water

Instructions

1. Begin by preparing the cube steak. Generously season both sides with salt and pepper.
2. Place a generous amount of flour in a shallow dish. Dredge each piece of cube steak thoroughly in the flour, ensuring it’s completely coated. Shake off any excess flour.
3. Heat oil or shortening in a large skillet or frying pan over medium-high heat. The oil should be hot enough to sizzle when the steak is added.
4. Carefully place the floured steak in the hot skillet, being careful not to overcrowd the pan. You may need to work in batches.
5. Fry the steak until it’s nicely browned on both sides. This should take approximately 3-5 minutes per side, depending on the thickness of the steak and the heat of your pan. Don’t worry about cooking the steak all the way through, as it will continue to cook in the gravy.
6. Remove the browned steak from the skillet and set aside. Do not discard the pan drippings; these will form the base of your delicious gravy.
7. Reduce the heat to medium. Add more flour to the skillet with the pan drippings, a tablespoon at a time, stirring constantly with a whisk or spoon.
8. Continue to cook the flour and drippings, stirring constantly, until it forms a rich, brown roux. Be careful not to burn the flour. This step is crucial for developing the flavor of your gravy.
9. In a separate cup, dissolve the 2 teaspoons of Wyler’s beef bouillon granules in a small amount of hot water. Stir until the bouillon is completely dissolved.
10. In a bowl, measure out the amount of cold water you want for your gravy. The amount of water you use will determine the thickness and quantity of the gravy, so adjust according to your preference. A good starting point is about 4 cups.
11. Gradually whisk the bouillon mixture and the cold water into the browned flour and drippings in the skillet. Stir constantly to prevent lumps from forming.
12. Continue to stir the gravy until it comes to a boil and thickens to your desired consistency. If the gravy is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
13. Once the gravy has thickened, gently place the browned steak back into the skillet, nestling it down into the gravy.
14. Bring the gravy back to a gentle simmer.
15. Double Boiler Method: Pour the steak and gravy into the top of a double boiler. Fill the bottom of the double boiler with water, ensuring the water doesn’t touch the top pan. Cover the double boiler and steam on low heat for 3 hours, or until the steak is fork-tender.
16. Oven Method: Alternatively, you can transfer the steak and gravy to a Pyrex dish or other oven-safe dish. Cover the dish tightly with aluminum foil. Bake in a preheated oven at 300-325°F (150-160°C) for 2 1/2 to 3 hours, or until the steak is fork-tender.
17. Check the steak for doneness. It should be very tender and easily pierced with a fork.
18. Serve hot and enjoy!

Expert Tips & Tricks

• Browning the Steak: Achieving a good sear on the cube steak is key to developing flavor. Make sure your pan is hot and don’t overcrowd it. Work in batches if necessary.
• Perfecting the Roux: The roux (cooked flour and fat) is the foundation of your gravy. Cook it until it’s a rich brown color, but be careful not to burn it. Burnt roux will make your gravy taste bitter.
• Preventing Lumps: To avoid lumps in your gravy, gradually whisk the cold water and bouillon mixture into the roux, stirring constantly. If lumps do form, you can try whisking vigorously or using an immersion blender to smooth them out.
• Adjusting the Gravy: If your gravy is too thick, add a little more water or beef broth. If it’s too thin, simmer it for a few more minutes to allow it to reduce. You can also thicken it with a slurry of cornstarch and water, if desired.
• Slow Cooking Benefits: The slow cooking process, whether in a double boiler or the oven, allows the steak to become incredibly tender and infuses it with the rich flavor of the gravy. Don’t rush this step!
• Flavor Boost: For an extra layer of flavor, add a bay leaf or a sprig of thyme to the gravy while it’s simmering. Remember to remove them before serving.

Serving & Storage Suggestions

Country style steak and gravy is delicious served over mashed potatoes, rice, or egg noodles. A side of green beans or a simple salad complements the richness of the dish.

Storage: Leftover steak and gravy can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months.
Reheating: To reheat, gently warm the steak and gravy in a saucepan over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be careful not to overcook the steak. If frozen, thaw overnight in the refrigerator before reheating.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	12g	18%
Saturated Fat	4g	20%
Cholesterol	75mg	25%
Sodium	500mg	22%
Total Carbohydrate	15g	5%
Dietary Fiber	1g	4%
Sugars	2g	–
Protein	20g	40%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for dredging the steak and thickening the gravy. Make sure to check that your beef bouillon granules are also gluten-free.
• Spicy: Add a pinch of red pepper flakes to the gravy for a touch of heat.
• Mushroom Gravy: Sauté sliced mushrooms in the pan drippings before making the roux for a delicious mushroom gravy.
• Creamy Gravy: Stir in a dollop of sour cream or heavy cream at the end of cooking for a richer, creamier gravy.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef?
A: While cube steak is traditional, you can use other cuts of beef, such as round steak or chuck steak. Just be sure to tenderize them well before cooking.

Q: How do I know when the steak is done?
A: The steak is done when it is fork-tender and easily pierced with a fork. The internal temperature should reach at least 145°F (63°C).

Q: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the steak and make the gravy as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Q: What if my gravy is too salty?
A: If your gravy is too salty, you can try adding a small amount of sugar or lemon juice to balance the flavors. You can also add a peeled potato to the gravy while it simmers; the potato will absorb some of the salt. Remove the potato before serving.

Q: Can I make this recipe ahead of time?
A: Yes, country style steak and gravy is a great make-ahead dish. It actually tastes even better the next day after the flavors have had a chance to meld together. Simply reheat before serving.

Final Thoughts

Country style steak and gravy is more than just a recipe; it’s a taste of tradition and a symbol of home. Its savory flavors and comforting texture create a truly satisfying meal. So gather your ingredients, embrace the slow cooking process, and create a dish that will warm both your heart and your stomach. Don’t hesitate to experiment with variations and make it your own. And most importantly, share it with loved ones and create memories that will last a lifetime. Pair it with a crisp green salad and a glass of sweet tea for a truly Southern experience. Enjoy!