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Crumb-Coated Cubed Steaks Recipe

Crumb-Coated Cubed Steaks Recipe

“I always buy steaks like this that are already cubed and tenderized at the meat counter. Fresh tomato slices, mashed potatoes and black-eyed peas complete this menu.”—Agnes Ward, Stratford, Ontario
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 1 egg
  • 1/2 cup milk
  • 3/4 cup crushed saltines (about 25 crackers)
  • 2/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 4 beef cubed steaks (4 ounces each)
  • 3 tablespoons canola oil
  • GRAVY:
  • 2 tablespoons all-purpose flour
  • 1-1/3 cups milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • 1. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the cracker crumbs, flour, salt, baking powder, cayenne and pepper. Dip steaks in egg mixture, then in crumb mixture.
  • 2. In a large skillet, cook steaks in oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm.
  • 3. For gravy, stir flour into the pan until blended. Gradually add milk, stirring to loosen browned bits from pan. Bring to a boil; cook and stir 2 minutes or until thickened. Season with salt and pepper. Serve with steaks. Yield: 4 servings.

Nutritional Facts

1 each: 418 calories, 20g fat (4g saturated fat), 113mg cholesterol, 687mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 33g protein.

Reviews for Crumb-Coated Cubed Steaks

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MY REVIEW
laura1205 User ID: 7581015 120485
Reviewed Jun. 16, 2014

"Have made this several times, everyone loves it, was quick, easy and moist"

MY REVIEW
vwgirl9 User ID: 6542372 120483
Reviewed Sep. 2, 2012

"It was a little plain and oily"

MY REVIEW
prstv User ID: 5727425 104348
Reviewed Sep. 7, 2011

"quick, easy and delicious"

MY REVIEW
kycropqueen User ID: 2736669 143379
Reviewed Apr. 19, 2010

"Just made this tonight in a hurry and it went really well. My family loved it and I will make it again. I did use skim milk instead of whole throughout the recipe and it worked just fine. I did have trouble with the gravy being lumpy, but that is probably my error! I will double the gravy next time as someone else mentioned. It tasted very much like the chicken Fried Steak we get in Texas. YUMMY!"

MY REVIEW
jessicastant User ID: 1945813 120481
Reviewed Dec. 14, 2009

"These were delicious and easy."

MY REVIEW
KLScoville User ID: 4371123 112277
Reviewed Oct. 10, 2009

"My husband absolutely loves this recipe, so easy to make too."

MY REVIEW
Half_Pint_75 User ID: 1534823 162293
Reviewed Jun. 13, 2009

"Outstanding!! This one has become a staple in my recipe box!"

MY REVIEW
valanddansmith User ID: 988113 162291
Reviewed Mar. 9, 2009

"These were very good!! We call them "chicken fried steak" where I come from (Alabama). I had to use ritz crackers because I didn't have saltines. Also, I will double the gravy next time so there will be a little to go with our mashed potatoes. Yum!! I felt like I was back down south for a little while!!"

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.