It just so happened that on the same day I bought a package of cubed steaks, I saw a recipe for Sour Cream Cubed Steaks. I gave it a bit of a whirl even though I came up with my own version. But the Sour Cream Gravy is what caught my eye.
Cubed steaks are always asty. How can they miss being round steak pounded into oblivion and round steaks are always flavorful? But they can get dry and tough. This Sour Cream recipe solves both problems and allows you to cook economical and healthy protein that hits the spot.
Here’s how I did my version for 4 cubed steaks.
Put 3 T butter and 3 T of olive oil in a skillet. In a shallow bowl mix ½ C flour with 1 t garlic powder, 1 1/2 t salt, 1 t black pepper, 1 t paprika and 1 t ground mustard.
Dredge each cubed steak in the flour mix, then add to the hot skillet, browning quickly on each side. Remove the steaks and create the sour cream gravy by adding 1 1/2 C sour cream (I like the lite version), 3 T flour, ½ C finely diced onion, 1 clove minced garlic, and ½ t red pepper flakes for a little bite.
Heat the mixture being sure to scrape up all the pan drippings and pour it over the 4 cubed steaks in a casserole dish. Cover the dish tightly with foil and cook at 300 for 45 minutes. It will be tender and juicy, and you’ll love the gravy and steaks served on a bed of mashed potatoes. Yumm!
Sour Cream Cubed Steaks
Flour Dredge
1/2 C flour
1 ½ t salt
1 t black pepper
1 t paprika
1 t ground mustard
Remaining Ingredients
4 cubed steaks
3 T vegetable oil
3 T butter
1 1/2 C sour cream
1 C finely chopped onion
1 clove minced garlic
3 T flour
1/2 t red pepper flakes
