For the Gravy:
– 1/4 cup pan drippings
– 2 tablespoons all-purpose flour
– 2 cups whole milk
– Salt and pepper, to taste
Directions:
1. Start by taking a shallow dish and whisking together the flour, garlic powder, onion powder, paprika, salt, and pepper. This is your breading mixture.
2. In a separate bowl, whisk the eggs and 1/4 cup of milk until it’s all good and mixed.
3. Dredge each steak first in the flour mixture, shaking off the excess. Dip it in the egg mixture, then back in the flour mixture to coat well. Set each steak aside on a wire rack.
4. Pour enough vegetable oil into a large skillet to cover the bottom and heat over medium-high heat. Fry the steaks in batches, if necessary, for about 3-4 minutes on each side, or until they’re golden brown and crisp. Set ’em aside and cover with foil to keep warm.
5. For the gravy, first pour off the excess oil from the skillet, leaving about 1/4 cup of pan drippings. Sprinkle in the flour and whisk over medium heat until it’s a golden paste.
6. Gradually pour in the milk while continuously whisking until the gravy thickens, about 5 minutes. Salt and pepper to your liking.
7. Serve those beautiful steaks with generous spoonfuls of that creamy gravy.
Variations & Tips:
Now, if you want to add a little kick to your gravy, a pinch of cayenne pepper does the trick. Some folks like to add a splash of Worcestershire sauce to the egg mixture for a deeper flavor. There’s room at the table for creativity, so you go ahead and make it your own.
Remember, the key with cube steak is to make sure it’s tenderized properly—don’t skip on that step! And let your breaded steaks sit a spell before frying. It helps the coating stick better, so you get a nice, crusty exterior.

There you have it, darlin’. A plate full of comfort that’ll take you back to the good old days and fill your home with the aroma of love and tradition. Enjoy!

For the Gravy:
– 1/4 cup pan drippings
– 2 tablespoons all-purpose flour
– 2 cups whole milk
– Salt and pepper, to taste
Directions:
1. Start by taking a shallow dish and whisking together the flour, garlic powder, onion powder, paprika, salt, and pepper. This is your breading mixture.
2. In a separate bowl, whisk the eggs and 1/4 cup of milk until it’s all good and mixed.
3. Dredge each steak first in the flour mixture, shaking off the excess. Dip it in the egg mixture, then back in the flour mixture to coat well. Set each steak aside on a wire rack.
4. Pour enough vegetable oil into a large skillet to cover the bottom and heat over medium-high heat. Fry the steaks in batches, if necessary, for about 3-4 minutes on each side, or until they’re golden brown and crisp. Set ’em aside and cover with foil to keep warm.
5. For the gravy, first pour off the excess oil from the skillet, leaving about 1/4 cup of pan drippings. Sprinkle in the flour and whisk over medium heat until it’s a golden paste.
6. Gradually pour in the milk while continuously whisking until the gravy thickens, about 5 minutes. Salt and pepper to your liking.
7. Serve those beautiful steaks with generous spoonfuls of that creamy gravy.
Variations & Tips:
Now, if you want to add a little kick to your gravy, a pinch of cayenne pepper does the trick. Some folks like to add a splash of Worcestershire sauce to the egg mixture for a deeper flavor. There’s room at the table for creativity, so you go ahead and make it your own.
Remember, the key with cube steak is to make sure it’s tenderized properly—don’t skip on that step! And let your breaded steaks sit a spell before frying. It helps the coating stick better, so you get a nice, crusty exterior.

There you have it, darlin’. A plate full of comfort that’ll take you back to the good old days and fill your home with the aroma of love and tradition. Enjoy!