Cube Steak & Gravy
- Servings: 4
Show the meat and potato-lovers there’s other options out there. It’s a delicious twist on an old favorite, because—maybe you’ve heard—dinner has no rules.
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Ingredients
| 1 package | No Yolks Broad Noodles |
| 2 lbs | cube steak (about 4 pieces) |
| 1 cup | all-purpose flour |
| 1 | Vidalia onion, sliced |
| 1 | green bell pepper, sliced |
| 2 cups | beef stock or broth |
| Vegetable oil (for frying) | |
| Seasoned salt | |
| Black pepper | |
| Garlic powder | |
| Paprika |
Directions
- Season cube steak with seasoned salt, pepper, garlic powder, and paprika on all sides.
- In a separate bowl, whisk together flour, seasoned salt, pepper, garlic powder, and paprika.
- Dredge cube steak in seasoned flour and set aside
*Do not discard remaining seasoned flour* - Add vegetable oil to a cast iron skillet and heat oil to 350 degrees Fahrenheit.
- Carefully add the cube steak into the skillet
*do not overcrowd your pan* - Brown cube steak for 4-5 minutes on each side, or until golden brown.
- Transfer cube steak to a pan to rest.
- Carefully remove all but 2-3 tablespoons of your frying oil from your skillet and add 2 tbsp of the remaining seasoned flour. Brown flour until it has absorbed all of the oil left in the skillet. This should take 3-4 minutes.
- Whisk in beef stock and season gravy to taste.
- Cover cube steak with sliced onions and bell peppers.
- Cover them in the gravy and let them bake in an oven preheated to 350 degrees Fahrenheit for 45 – 60 minutes.
- Serve immediately over No Yolks Noodles.
