You are|Are|Again} looking for inspiration recipes cube steak & gravy instant pot ip that are interesting? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious cube steak & gravy instant pot ip should have had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of cube steak & gravy instant pot ip, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare cube steak & gravy instant pot ip delicious wherever you are, because as long as you know the trick, this dish is able become treat special.

Ingredients and seasonings required in make

1. Prepare Dredge
2. Take 1/2 cup flour (ap)
3. Prepare 1 tsp. Salt
4. Prepare 1 tsp. Pepper
5. Prepare 2 tsp. Garlic powder
6. Use 1/4-1/2 tsp. Cayenne (optional)
7. Use Main
8. Prepare 3/4 pounds cube steak
9. Prepare 1 gravy packet
10. Use 1/2 large onion
11. Prepare 1 tsp. Salt
12. Use 1 tsp. Pepper
13. Prepare 1/4-1/2 tsp. Cayenne (optional)
14. Use 1 1/2-2 cups broth

Pour the flour onto a shallow plate and press the steaks into the flour; shake off the excess flour. Heat the oil in a large skillet with lid over medium-high heat. This cut of beef is quite tough and needs tenderizing before consumption. Butchers tenderize cube steak with a mallet or a tenderizing machine, giving it the characteristic potted marks that make it look like ground beef. directions Salt and pepper both sides of steaks and dredge in flour.

How to make:process Cube Steak & Gravy Instant Pot IP:

1. Mix dredge ingredients in whatever container you wish.
2. Cut your cube steak how you like, I like bite sized pieces.
3. I just toss it in the dredge until coated.
4. Chop half an onion, I like this long, but do what you like.
5. Set your IP to saute
6. Add 2-3 Tbl. Oil to the liner. Once hot, put in your floured meat and brown it.
7. Once your meat is just browned, add your onions.
8. Keep stirring until the onions just turn a little
9. I happened to buy this gravy, use what you like.
10. Add your gravy and broth to the mix in the liner. Give it a stir.
11. Set your IP to pressure cook for 15 minutes
12. Quick Release (QR) pressure when time is up
13. Stir the contents, check the gravy. You may add a corn starch slurry now, if you want it thicker, or take a stick blender to it if that's the way you roll. Mine was thinner than I like, but my wife requested thinner gravy this go round, she won 😉
14. We served this with a potato and cauliflower mash which is posted also.
15. Done and ready to serve!

In a large skillet on medium high heat melt butter and olive oil, stir in mushrooms and onion and sauté until tender, transfer to plate, brown steaks on both sides and then transfer to plate with onions and mushrooms. Traditionally, cube steak is taken from the beef round primal cut, which is quite tough, or from the shoulder center, which comes from the beef chuck. But it can be made using any tough cut of beef. Lean Beef Because cube steak doesn't include a whole lot of fat or marbling —it's a lean cut—your steak won't contain a lot of fat by itself. Cube steak is an American cut of beef that was originally prepared by pounding it with a tenderizing mallet.

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