Cube steak, also commonly known as minute steak for its short cooking time, offers both versatility and tasty flavor. Place your seared steak in your slow cooker, cover with our healthy Mushroom Thyme Gravy and cook on low for seven to eight hours. Prepare meat with salt, pepper and flour. Mix 1/2 cup vinegar and water. Mix flour and garlic powder in a large shallow plate and dredge steaks. Pour beef broth over … Cube steak, typically a portion of top round beef, is an inexpensive cut of meat sold in supermarkets after being tenderized by machine or by mallet. It wasn’t this easy to make back in the old days… My mother says the first time she remembered having cubed steak and milk gravy was when she was just a little girl. https://wearychef.com/recipe/cube-steak-and-gravy-over-rice Do one steak after another on the same plate to utilize the salt entirely. Fry as you would tenderized steak. Great for frying steaks, makes them really tender. Like a marinade, however, you will get best results by soaking the steaks for four hours or overnight. We like onion powder added. Serve your tender cube steak and gravy with brown rice and green beans.Whisk together 2 eggs and the can of evaporated milk in a bowl. Place some rings of onion on top of steaks, then add chunks of potatoes, then a few more onions.Sprinkle potatoes and onions with a little more of the seasoning. Cover the frying pan and cook the steaks for three to four minutes or until they reach approximately 130 degrees F. Cooking the deer meat to higher temperatures will dry the meat out and make it tough. Tender steak smothered in flavorful milk gravy, this dish is yet another bit of proof that simple food is often times the best! Start with a thin cut of beef steak. Then, lay the steak on the salt and pour the remaining half of salt on top of the steak. Will soaking cube steak in milk make it tender? In a large skillet over medium-high heat, heat oil. Soak in milk at least 2 hours. Reserve remaining dredge mixture. If you’ve ever eaten venison that didn’t quite taste right, I’m willing to bet you’ve looked into the milk-soaking method. The point is to make sure that you’re using the dairy to enhance the dish you plan on cooking with your wild game. Place the cube steaks in the milk and turn them to coat them in the mixture. Round steak works well but if you want to splurge you can use ribeye or New York strip. Neutralization Some folks don’t like what many identify as “gamey” flavors. Take the steaks out of the refrigerator and allow them to come to room temperature in the milk mixture. Season steaks with salt and pepper. Flip the steaks over to the other side and pour the reserved marinade over the steaks. Rinse meat and cover with milk. Season the cube steaks on both sides with seasoning salt, garlic and black pepper. Step 2) Now, pour half of your salt you set aside on one plate. 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