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Before you jump to Cubed Steak & Gravy recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.
Almost each and every “get healthy” and “weight loss” document you go through will tell you to skip the drive through and make all of your meals yourself. There’s some worth to this. But occasionally the last thing you want to do is make a whole dinner for yourself and your family. Sometimes all you want is to go to the drive through and get home as quickly as possible. There is no reason you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This can be done because plenty of the popular fast food spots are trying to make their menus healthier now. Here is the way to eat healthy and balanced when you reach the drive through.
Aim at the side dishes. Not so long ago, the sole side dish item offered by a fast food restaurant was French fries. Now just about all of the famous fast food places have broadened their menus. Now you may get several different salads. You may also pick out Chili. You could possibly get baked potatoes. You can pick fruit. There are a lot of possibilities that don’t include eating anything deep fried. When choosing your meal from the drive through, choose a variety of side items instead of choosing a pre-made “meal deal”. When you choose to do this you may keep your fat content as well as your calorie counts low.
Basic reason states that the best way to lose weight and get healthy is to ban fast food from your diet altogether. While, in most cases, this is a good idea, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need is to let other people produce your dinner. If you decide on healthy things, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to cubed steak & gravy recipe. To make cubed steak & gravy you need 11 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Cubed Steak & Gravy:
- You need 1 Lb Cubed Steak
- Get 1 cup Flour Seasoned with Salt, Pepper, Cumin, Paprika (about one teaspoon of each)
- Use 4 oz Chopped Mushrooms
- Get 1 Small Yellow Onion Diced
- Take 2 Cloves Garlic minced
- Take 2 Cups Unsalted Beef Broth
- Provide Oil For Frying Steaks
- Prepare 1 Tsp Freshly chopped Thyme Leaves
- Get 2 Tbsp Butter
- Get 1 Tbsp Flour
- Prepare Chives or Parsley to Garnish
Instructions to make Cubed Steak & Gravy:
- Prep all your ingredients. Salt and pepper your steaks on both sides and then dredge in the seasoned flour (I didn't measure my seasoning. Actually taste the flour and adjust to your taste preference.)
- Let your steaks sit in the flour while you heat a large skillet over medium high heat. Once pan is hot add your oil. You want enough oil to cover the pan by about half an inch. When oil just starts to ripple slowly add your steaks. Do them in batches like I did if you need to. Don't over crowd your pan. I fried up 2 at a time. Brown them on both sides and set on paper towels.
- Drain excess oil from pan but leave the brown bits from frying. This will add extra flavor to the gravy. Turn heat to medium low and return pan to stove. Add your onions and butter to the pan and cook down until soft and golden. Scrape the brown bits from pan as the onions cook down.
- Once the onions are soft and golden add the garlic and mushrooms. Stir and cook for just a minute. Add the tablespoon of flour and cook into the onions for just a few seconds. Slowly mix in your beef stock. You want to make sure the flour doesn't clump. It helps if your stock is at least room temp but it is even better if it's hot. Stir in the fresh thyme. Taste to see if you need to add any salt or pepper.
- Bring to a simmer and then add the steak to the gravy. Making sure to coat them well.
- Cover and reduce heat to low. Let simmer for about an hour. stir the gravy and flip the steaks about every 15 minutes. If the gravy seems to thick you can add a little more liquid or if it seems to thin let it cook uncovered for a while. The longer you let the steaks simmer in the gravy the more tender they'll become.
- I served mine over rice and a side of cooked greens (kale in this case,) and garnished with chopped chives.
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