Ingredients:

  • 4 (4-6 ounce) cubed steaks
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons vegetable oil
  • 2 tablespoons reserved steak drippings
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 1 tablespoon chopped fresh parsley (optional garnish)

Instructions:

  1. In a shallow dish, combine flour, salt, pepper, and garlic powder. Dredge each cubed steak in the flour mixture, ensuring it's evenly coated. Shake off excess flour.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add the dredged steaks to the hot skillet in a single layer. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove steaks from skillet and set aside. Keep warm.
  3. Reduce heat to medium. Add reserved steak drippings to the skillet. Whisk in flour until smooth and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly.
  5. Reduce heat to low and simmer for 5-7 minutes, or until the gravy has thickened to your desired consistency, stirring occasionally. Season with salt, pepper, and cayenne pepper (if using).
  6. Place the cooked cubed steaks on plates and smother generously with the creamy country gravy. Garnish with fresh parsley, if desired. Serve immediately.