Chicken-Fried Cube Steaks with Vidalia Onion Gravy

Name: Chicken-Fried Cube Steaks with Vidalia Onion Gravy
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Soul Food, Southern Recipes, American
Ingredients: 1 cup All-Purpose Flour; 2 cups Beef Stock; 0.5 tsp Black Pepper; 0.25 tsp Cayenne Pepper; 2 tbsp Cornstarch; 4 oz Cubed Steak; 1.25 tsp Garlic Powder; 1 cup Milk; 2 tbsp Olive Oil; 1.25 tsp Onion Powder; 0.5 tsp Salt; 3 whole Sweet Onion; 2 tbsp Unsalted Butter

Dinner 🍽️Lunch 🥪 Soul Food 🇺🇸Southern Recipes 🇺🇸American Sugar-Free Halal 🕌Comfort-Food

Chicken-Fried Cube Steaks with Vidalia Onion Gravy pairs crispy, pepper-kissed crusted steaks with a silky, lightly sweet onion gravy. The contrast of crunchy coating and tender beef, finished with buttery onions and beef stock richness, makes it a comforting main for weeknight dinners or cozy weekend gatherings.

Prep20 mins
Cook1 hr 5 mins
Serves4
DifficultyMedium

1

In a large shallow dish, mix the flour, cornstarch, onion powder, garlic powder, salt, black pepper, and cayenne pepper; reserve 1/3 cup in a small bowl. Lightly press the steaks into the remaining flour mixture until evenly coated.
2

In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon oil. Add the steaks and pan-fry until golden, about 4 minutes per side, turning once. Move the steaks to a platter.
3

In the same skillet over medium heat, melt the remaining 1 tablespoon butter with the remaining 1 tablespoon oil. Add the onion and cook, stirring, until translucent, 5 to 7 minutes.
4

Sprinkle the reserved 1/3 cup flour mixture over the onions and cook, stirring, for about 1 minute. Stir in the stock and milk; bring to a boil, stirring constantly, until the gravy thickens, scraping the browned bits from the bottom of the skillet with a wooden spoon.
5

Return the steaks to the skillet, submerging them in the gravy. Cover, reduce the heat to low, and simmer, stirring occasionally, until the steaks are very tender, about 45 minutes.