I must warn you that this is not a healthy dish. It is, however, a dish we love, so I make it once a month or so. I grew up eating this and my kids grew up eating this.
This is one of my favorite uses for round steak. I like it because it is simple and easy and makes meat seem to go further. I don’t generally use a recipe, but I tried to write it out for this post.
This is served with mashed potatoes and mixed vegetables, green beans or other veggie and sometimes hot biscuits.
I usually don’t bother, but to make this even more “chicken fried”, the steak cubes can be dunked in a beaten egg before being dredged in the flour.
Chicken Fried Steak Cubes with Country Gravy
1 to 1 1/2 lbs. boneless round steak, cut about 1 to 1 1/2 inches thick
2/3 c. flour
1 t. or more seasoned salt of your choice
1/4 to 1/2 t. freshly ground pepper (depending upon how “peppery” your family likes it
enough melted shortening or vegetable oil to cover the bottom of what ever skillet is being used to a depth of at least 1/8 inch.
3 c. milk
Pound round steak with a meat mallet on both sides. Cut steak into 1 1/2-inch cubes. Dip cubes in beaten egg, if desired. Combine flour with seasoned salt and pepper. Dredge steak cubes in flour mixture. This can be done by putting flour in a shallow pan and rolling the cubes in the flour or by putting the flour in a plastic bag (I repurpose a bread sack) and shaking the cubes a few at a time in the bag. Reserve any excess flour mixture.
Heat the shortening or vegetable oil in a large skillet until hot. Place the steak cubes in the skillet in a single layer, not letting them touch each other. (Fry cubes in two batches if necessary). Cook cubes 2 or 3 minutes on each side until there is a nice crust, turning to cook all sides. Remove from the skillet and keep warm.
Measure fat left in skillet. 4 to 6 tablespoons fat will be needed to thicken 3 cups of milk. Return fat to skillet and reheat if necessary. Measure reserved flour mixture. 6 tablespoons will be needed. Add plain flour to seasoned flour to make 6 tablespoons if necessary. Add flour to fat in skillet and cook, stirring for 1 to 2 minutes to eliminate any raw flour taste. Slowly add milk, stirring constantly, and cooking until gravy is thickened to your liking. Add additional milk a little at a time if gravy is too thick. Serve gravy over steak cubes and mashed potatoes. Serves 4 to 6