Cube Steak, Gravy, Mashed Potatoes. All in the Instant Pot.

Fork tender cube steak with an incredible, savory gravy!

Meat is not very affordable. Not even ground beef! I really don't trust ground beef anymore, especially if it is ground off site. Instead, when they are on sale, I buy pre-formed hamburger patties from reputable brands that use quality meat. It's a game changer. Sometimes I'll purchase a piece of chuck if it's on sale and I trust the brand/store. Gone are the days when I could pick up a hunk of chuck for 5.99. Today, that is what costs per pound!

I mostly live on organic chicken parts . . . legs and leg quarters and, when on sale or marked down, real chicken breasts with skin and bone--a recipe with ingredients I have perfected IMHO. (Recipe coming soon.) One of my grocery stores carried half chickens that are organic and air chilled, skin on, bones in. I separate the breast and wing for one meal and then the leg/thigh for another. 

I am an advocate of cube steak. No, it's not the best of cuts, (truth be told, you really never know what the cut is)  the reason it is "tenderized" or run through a machine. But, at least, it's beef. And it is still affordable while being very versatile. Check out my recipes for using cube steak to make one of my most popular recipes on this site: philly-style-cube-steak. Also cube-steak-neapolitan is a good choice, too.

Philly-Style Cube Steak

Cube Steak Parmesan

I saw this particular recipe on "The Gravy Channel." It basically uses staple or pantry items you probably already have. The link to the video is below. Of course, I added/deleted ingredients. Man, this was so good I licked the plate!

I don't like beef broth on its own because of the "tinny" taste it has. I always spike it with chicken stock which turns into a tasty liquid. It makes a lot of gravy, so be sure to have ample mashed potatoes or bread/biscuits for sopping! I froze a small container for later use. 

                      

1.5 - 2.0 lbs. fresh cube steak, larger pieces cut in half

1 can chicken broth (I used  a 10.5 oz can of Campbell's

1 can beef broth (I used a 10.5 oz. can of Campbell's

Water to make a total of 3 cups liquid

1 good tablespoon tomato paste 

Red or white wine, a few tablespoons

1 medium white onion, sliced and slices cut into half moons

2 medium garlic cloves, peeled and thinly sliced

1/2 + teaspoon Italian seasoning

1 t. apple-cider vinegar (don't omit)

1/4 teaspoon dried thyme, 

Onion powder, a few shakes

1/2 to 3/4 green pepper, sliced or cut how you wish

1/4+ teaspoon smoked paprika

1/4+ teaspoon celery seed

1/8 - 1/2 teaspoon Worcestershire sauce (don't overdo it)

salt and pepper

Butter

Olive oil

3-4 T Sour Cream, room temperature  (optional)

3-4 T Corn Starch 

3-5 Russet potatoes, peeled

Using a damp paper towel, wipe each side of cube steaks. Salt and pepper each side. Turn IP to saute mode, medium to high. Add a bit of olive oil. When hot, add onions, peppers, a pinch of salt and pepper. Stir until limp, adding more oil if needed. Add tomato paste and garlic. Stir for a few minutes to cook paste. Add wine and scrape bottom. Simmer until alcohol cooks off. Add Italian seasoning, thyme, onion powder, smoked paprika, celery seed.  Sauté until fragrant. Add three cups of the liquid. Stir in Worcestershire and apple-cider vinegar. Allow mixture to warm through. Taste. Adjust seasonings to taste again. I added more pepper.

Place meat into IP. Lower trivet/rack into IP upside down over meat and liquid mixture. Use meat to help prop up the legs against sides of the pot. It's tricky. (I have an extra trivet, so I criss-crossed both for a bit more sturdiness.) Place potatoes on top.

Turn off saute mode. Turn on pressure cook mode and time for 20 minutes. Turn off "hold/keep warm" button. When done, do a quick release. Remove meat to a platter. Taste gravy for any needed seasoning. Turn on saute mode, medium. 

Inexpensive and versatile!

Stir corn starch into equal parts water or broth, forming a slurry. Slowly pour into gravy mixture, gently stirring until thickened. It won't be super thick. 

If using sour cream, place into a small bowl. Add some of the warmed gravy and whisk until dissolved. Mixture will be a thick sauce. Gently stir into gravy. Some white specks may appear which is normal.

Turn IP off. Return cube steaks to IP. Allow to sit several minutes in warmed sauce.

Meanwhile, remove potatoes to a large bowl. Add butter, milk/cream to make your mashed potatoes, remembering potatoes take a lot of salt.

Remove meat to a serving platter. Place gravy in a separate bowl. (Now is the chance that forgotten gravy boat that sits on the top shelf!!)  Serve with a green veggie such as beans or peas. Even mushrooms. Enjoy.

Notes: You can use an immersion blender if you want really smooth gravy.

Philly-Style Cube Steak

Sometimes, I surprise even myself! 

Cube steaks are economical and versatile. They don't carry much on the flavor side, so they lend themselves to creative interpretation. And ingredients. Most are made with a thick "gravy." No thanks. 

I look for medium-sized cube steaks. 

Here, they are the vehicle for a simple"Philly-style"ingredients of onions, peppers, mushrooms and cheese. I used a sharp Provolone. I have also used a mild Havarti jalapeno (Boar's Head brand). The surprise ingredient is the salami. Don't omit it. A few slices of paper-thin Genoa salami add a lot of flavor to otherwise insipid cube steak.

Have your deli cut the number of pieces of salami and cheese you will need. It's fresher and less expensive.

The first time I made this I only used enough veggies to cover each cube steak. On subsequent trials, I increased the amount to be able to serve some on the side which I now prefer. Feel free to add yellow, orange and/or red peppers. I usually pick up what's cheapest. If you like heat, add a jalapeno or similar hot and spicy pepper. I do not.

Serves 2

• 2 cube steaks, medium in size, about 4 oz. each 
• 1/2 large green pepper, thinly sliced*
• 1/2 onion, sliced, and then each slice cut in half
• 2-3 button mushrooms, sliced
• 1 large garlic clove, minced or pressed
• Dried thyme, a pinch or two
• Red pepper flakes, a pinch or two (optional)
• 4 slices paper-thin deli hard or Genoa salami (don't omit)
• 4-6 slices Provolone cheese, cut in half
• Flour
• Seasoned Salt
• Salt and Pepper
• Butter
• Smoked paprika or regular paprika (optional)

Season the cube steak with seasoned salt and pepper. Dredge in flour. Lay aside.

Sautee onion and pepper in a bit of olive oil and a tad of butter over medium-low heat. When they begin to get soft and turn a bit brown, add the mushrooms and 1/2 teaspoon salt. Sautee until mushrooms begin to get soft and release their juices. Add garlic and just stir until fragrant.  Stir. Remove pan from burner and place vegetable medley onto a plate.

Add a bit more olive oil to pan and when hot fry cube steak. (I was really bad and fried mine in some bacon grease I had saved in the fridge.) When juices appear on surface, flip. When juices appear on second side, it's done. It doesn't have to cook all the way through since it will bake in the oven for a bit.

Remove cube steak to shallow oven-safe dish or just keep in the pan you used. Cover with two slices of salami. Cover evenly with pepper/onion mixture. Place additional mixture around it. Bake at about 350-375 F degrees, uncovered, for about ten minutes.

Remove from oven and cover with cheese. If desired, sprinkle with paprika (I prefer the smoked paprika). Return to oven until cheese is melted, about a good five minutes. Allow to cool a bit and serve.

After ten minutes in the oven, note the browner, more caramelized onions.

I sprinkled the cheese on this one with a bit of smoked paprika before placing in the oven. 

Notes: One thing I learned from working in a deli with hardened New York Italians for customers: the only way to eat hard salami is if it's sliced paper thin. It really does make a difference. The slice is buttery and seemingly melts in your mouth. Thicker pieces can be chewy.