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Crumb-Coated Cubed Steaks

 Crumb-Coated Cubed Steaks
“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
4 ServingsPrep/Total Time: 30 min.


  • 1 egg
  • 1/2 cup milk
  • 23 saltines, crushed
  • 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


  • 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.
  • 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.
  • 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

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Crumb-Coated Cubed Steaks (continued)

Directions (continued)

  • stir 2 minutes or until thickened. Season with salt and pepper.
  • Serve with steaks.
  • Yield: 4 servings.
Nutritional Facts: 1 steak with 3 tablespoons gravy equals 418 calories, 20 g fat (4 g saturated fat), 113 mg cholesterol, 687 mg sodium, 26 g carbohydrate, 1 g fiber, 33 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.