Nov 16, 2006
I loved this recipe. To start with I much prefer brownish gravy to the white milk gravies for most country-fried steak. Secondly I don’t know where others get their cube steak but the cube steak I get is slashed up with the mechanical tenderizer but NEVER seems to be that tender. Recipes that call only for breading it, browning it, then pour gravy over it, always leave me with nothing but a tough, breaded piece of meat with gravy on top. (Our cube steak isn’t that cheap to waste on poor cooking either.) I live in the South where people make Country Fried Steak all the time. The best, most tender, (homemade) versions of the dish that I’ve had are ALWAYS simmered in the gravy like this recipe. I’ve simmered before too but still it was not “melt in your mouth” tender and kind of bland. I was intrigued to try this recipe with the smaller pieces of steak trick to see if it helped. It does immensely! I pretty much went by the recipe. I cut my steak into strips. Also the onion soup is a nice rich starter flavor instead of just plain meat gravy from drippings only. The smaller pieces tend to soak up more of the gravy flavor than the big steak size pieces too. I sautéed some fresh onions and some canned mushrooms to add to the gravy and give it a little more home cookin’ restaurant quality depth. I simmered this for closer to two hours on very low heat, stirring and adding water as needed. Very tasty and tender. From now on this is MY Country Style Steak too.
—JUSTCYN
