Tonight we are making plain old Cubed Steak like mama always made. These are so easy and cook up in 5 minutes! Great for a quick meal. Scroll down for the recipe and it will also be in our Volume 3 cookbook. WANT TO BUY A COOKBOOK? We have a volume one and Volume Two! NOTE: PAYPAL IS CHEAPER! AMAZON- HIGH SELL FEES!
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
FRIED CUBED STEAK
3-4 MECHANICALLY TENDERIZED CUBED STEAKS
2 EGGS
1 1/4 CUP SELF-RISING FLOUR
SALT
PEPPER
STEAK N CHOP (WEBER BRAND)
OIL FOR FRYING (ANY YOU CHOOSE I LIKE CORN OIL)
Put self rising flour in a pie plate or shallow dish. Put eggs in another pie plate or shallow dish and beat with a fork. Salt and pepper the steaks on one side well. Sprinkle them with Steak n Chop ( I use Weber). Dip steak in egg and then into flour. Using your fingers press the flour into each side of the steak well.
Heat a skillet and add 1/4" oil. Put in a small piece of steak and wait until it sizzles and floats before adding the steaks. Add steaks and fry 3 minutes on the first side. Flip steaks and fry 2 minutes on the second side. Remove from skillet.
You can use the extra flour and oil with drippings to make a gravy if desired.
To do this pour off excess OIL leaving just enough to cover the bottom of your pan with a thin layer of oil. Add your left over flour (must use within 2 hours of breading steak since it had raw meat in it. Add salt and pepper and using a gravy whisk blend flour in well and let brown. Add broth or milk (about 2 cups) and blend until thickened. Pour up and serve over STEAKS.
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