Crock Pot Pork Roast with Gravy

Home » Crock Pot » Crock Pot Pork Roast with Gravy

Slow-cooked seasoned pork shoulder roast or Boston butt with homemade gravy made with the rendered stock and drippings and no canned soups or cornstarch.

Author: Mandy Rivers | Published: 6/23/26

When I need to feed a full table and really want to put on the dog, this is my go-to recipe! This is the absolute easiest, 100% homemade meal you will ever make. And it will be one of the most delicious too!

The perfectly seasoned pork roast (shoulder or butt) will slow-cook in the crock pot all day, then all of the rendered stock and drippings will be used to make the best pork gravy you've ever tasted!

And all of it will be homemade without any condensed canned soups, packets of gravy or any other artificial ingredients!

DIFFERENT WAYS TO SERVE IT

• Place all the meat in a pan then cover with ALL of the gravy.
• Place all the meat in a pan then cover with half of the gravy, reserving the other half to serve over mashed potatoes, noodles or rice (this is usually what I do).
• Chop half the meat with BBQ sauce for pulled pork then serve the other half with gravy.
• Make open-faced sandwiches with the pork and gravy (diced onions on top is great!).

THE RECIPE AT A GLANCE

The full, printable recipe card is below but here are the basics of making this meal:

1. Season the pork roast then cook in the crock pot.
2. Turn off the heat and let it rest.
3. Pour off the juices then separate the drippings for gravy (it's easy, see photo below).
4. Make a roux by cooking the rendered fat with flour.
5. Whisk in reserved stock to make the gravy.
6. Remove the bone (if applicable) and fatty bits from the pork roast.
7. Serve pork with gravy!

HOW TO RENDER THE DRIPPINGS FOR GRAVY

Photo above. Don't let this intimidate you - there's nothing to it!

1. Pour the rendered pan juices into a large measuring pitcher then let things settle a few minutes so the fat and liquid separate.
2. Using a ladle and a steady hand, skim off the fat by lowering the ladle into the pitcher.
3. Add the fat to a separate, smaller measuring pitcher.
4. You're ready to cook with the separated drippings!

A FEW TIPS THAT MIGHT BE HELPFUL

• Use a 5-6 pound boneless, or 8-9 pound bone-in shoulder or butt for this recipe.
• If your meat doesn't produce quite enough liquid pan drippings to make the gravy, add prepared chicken or beef broth to make 4 cups.
• If your meat doesn't produce enough rendered fat to make the gravy, simply supplement with butter.
• The longer you cook the gravy (and the longer it sits), the thicker it will get. Once you have reached the desired thickness, cover and remove from heat then stir occasionally until ready to serve. 
• If the gravy thickens too much before serving, simply cook over medium heat then whisk in water to thin it.

5 FAQ ON CROCK POT PORK ROAST & GRAVY

1. How does this work without adding water or broth to the crock pot?  A large cut of well-marbled meat like a pork roast will yield plenty of stock as it cooks in a crock pot. If we add water, it will boil instead of slow-cook which will make the meat tough.
2. Can I use this recipe for a pork loin?  No, loins and other lean cuts will not produce enough pan drippings and will also be dry if cooked this long.
3. What other meat can I use with this same recipe?  Roasting hens and small turkeys (any turkey small enough to fit in the crock pot) are amazing with this recipe! You can also use this a large beef chuck roast or two smaller ones stacked on top of each other. 
4. Can I use my favorite dry rub to season the meat?  Yes, but ONLY IF there is no sugar in it (the gravy will taste like whatever the meat is seasoned with).
5. Can I use this same method to make turkey gravy?  HECK YES! This is exactly how I make turkey gravy and it is out-of-this-world delicious! 

WHAT TO SERVE WITH CROCK POT PORK ROAST & GRAVY

This is amazing served over mashed potatoes, noodles or rice AND it makes great open-faced sandwiches. In addition, make some of these side dishes!

Lipton Onion Roasted Sweet Potatoes - A 30-minute recipe for savory oven roasted sweet potatoes seasoned with Lipton onion soup mix and the perfect blend of spices! 

Southern Cooked Cabbage - A simple recipe for fried cabbage cooked the Southern way by sautéing in bacon grease then slowly cooking until tender. 

Brussels Sprouts with Bacon - A simple recipe for fresh Brussels Sprouts sauteed with smokey bacon that is easy to prepare and cooks perfectly every time plus how to avoid bitter sprouts! 

The BEST Creamy Macaroni Salad - A surprisingly flavorful recipe for creamy macaroni salad with a ton of flavor and one step that makes all the difference! 

Zucchini Pie - A savory pie or tart recipe made with zucchini, mozzarella cheese and Italian herbs baked in a crescent roll crust. 

Southern-Style Coleslaw - A tried-and-true family coleslaw recipe that’s slightly sweet with just the right amount of twang. It’s very similar to KFC's and comes out perfect every time! 

Recipe for Crock Pot Pork Roast with Gravy

Crock Pot Pork Roast & Gravy

Yield: 10 Servings

Author: Mandy Rivers

Prep time: 10 MinCook time: 6 HourInactive time: 2 HourTotal time: 8 H & 10 M

Slow-cooked seasoned pork shoulder roast or Boston butt with homemade gravy made with the rendered stock and drippings and no canned soups or cornstarch.

Ingredients

Crock Pot Pork Roast

• 1 pork large pork shoulder or butt roast
• 2 teaspoons salt
• 2 teaspoons smoked paprika
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Pork Gravy

• 4 cups rendered pork stock
• 1/2 cup rendered pork fat
• 1/2 cup all-purpose flour (see note)
• Salt & pepper to taste

Instructions

Crock Pot Pork Roast

1. Combine seasonings then rub over all sides of pork roast. Place the roast, fat side down (if applicable) into a large crock pot.
2. Cook per one of the time/temp methods below:
3. HIGH - cook for 5-6 hours
4. LOW - cook for 9-10 hours
5. COMBO (preferred): cook on High 4 hours then Low 3-4 additional hours.
6. Turn off heat then allow the roast to rest in the cooker, covered, for 2 hours.
7. Remove meat to a pan then cover with aluminum foil while the gravy is made.
8. Remove bone (if applicable) and all fatty bits, placing sections of cooked pork on a cutting board or pan (depending on how you want to serve it - use a pan if topping with some of the gravy).

Pork Gravy

1. Once the meat is removed from the crock, pour all rendered juices through a strainer into a 4-cup measuring pitcher. If you have more than will fit in the pitcher, simply pour into another vessel.
2. Allow the juices to sit still at room temperature for several minutes until the fat and liquid separate.
3. Using a ladle and a still hand, ladle off the rendered fat into a separate measuring pitcher (see pictures above recipe card). You should get about 1/2 cup fat with 4 cups stock remaining. If not, supplement fat with butter and stock with chicken or beef broth to reach those amounts.
4. Add rendered pork fat and flour to a skillet then whisk until smooth over medium-high heat. Continue whisking and cooking approximately 5 minutes or until light golden brown.
5. Turn off heat and allow roux to cool 2-3 minutes. It is insanely hot at this point so we don't want to add liquid yet.
6. Turn heat on to medium then slowly add stock to the skillet, whisking constantly until smooth. Continue cooking until thickened per your preference.
7. Set heat to low and cover skillet until ready to use.

Notes

• FLOUR NOTE: If using a dry measuring cup (scoop), use 1/3 cup flour. Liquid and dry measuring cups are slightly different and you want equal parts oil and flour (aim for something a little looser than ketchup when making any roux)
• Use an 8-9 pound bone-in roast or 5-6 pound boneless. You can use something smaller but reduce the cooking times. You may not have as many drippings - if not, supplement with butter and broth to make the gravy.
• There is a TON of information (tips, serving suggestions, FAQ, etc.) in the article above (too much to write here) so be sure to have a look!

Author: Mandy Rivers

https://www.southyourmouth.com/2026/06/crock-pot-pork-roast-gravy.html

Images and text © South Your Mouth LLC 2026

pork roast, pork shoulder, boston butt, slow cooker, crock pot, crockpot, pork roast with gravy, crock pot pork and gravy, slow cooker pork with gravy, pulled pork with gravy, crock pot pulled pork, homemade gravy, pan drippings, rendered fat, roux, best, how to, recipe, homemade pork gravy

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Southern Sausage Gravy

Home » Breakfast » Southern Sausage Gravy

A classic recipe for traditional sausage gravy made with breakfast sausage and milk served the Southern way, over hot biscuits.

I threw some random pearl of wisdom out to my daughters this weekend while we were all piled up in the kitchen cooking Sunday dinner and Baby Girl asked if I could start writing all these tips and life hacks down.

Then The Oldest piped up with a YASSS!!  So, I reckon me and Siri better get to work recording the little nuggets when they come to me.

I'll admit, something about turning fifty this year has me wanting to impart a few specific how-to's on them myself. I don't know that I'll ever get them all written down (seriously, how would you even index such a thing??) but I said I'd try.

I've decided to start writing some recipes specifically for them too.  I started with this one because The Oldest swears mine is the only sausage gravy she likes so when I'm gone, she'll be able to make it herself.

I assumed everyone makes this about the same, but evidently not. I do notice that mine has a little more color than others so maybe there is a little difference.

Sausage gravy isn't rocket science and there's a lot of wiggle room but I'll tell you how I make mine and make some notes that might come in handy!

FAQ QUESTIONS ON SOUTHERN SAUSAGE GRAVY

HOW MUCH SAUSAGE IS USED TO MAKE SAUSAGE GRAVY?  You can make sausage gravy just from the pan drippings or you can use a whole pound of sausage. There's no definitive right answer. I usually make mine with 1/2 pound of sausage.

WHAT TYPE OF SAUSAGE IS USED TO MAKE SAUSAGE GRAVY?  Most any "breakfast" sausage will work. I say most because you won't want to use a maple or sage flavored sausage for traditional southern sausage gravy. I always buy the 1-lb packs. Side note: I cut slices before unwrapping to get perfectly portioned and rounded patties because it's way cheaper than buying patties.

WHAT'S THE BEST BRAND OF SAUSAGE TO USE?  I always use Jimmy Dean or Swaggerty's sausage. I'm big on texture when it comes to any type of sausage and those two brands have a finer, more tender texture.

CAN EVAPORATED MILK BE USED TO MAKE SAUSAGE GRAVY?  You can. I personally don't care for the taste in this gravy and like good ol' regular milk better but if you like the taste evaporated milk gives white gravies (like my Grandma Betty did!), go for it! 

SHOULD I USE WHOLE, SKIM OR 2% MILK?   Any of these will work! I usually have 2% milk on-hand so that's what I use. The higher the fat content, the more silky the gravy will be.  

CAN I USE SOY OR NUT MILKS TO MAKE SAUSAGE GRAVY?  I think so. Technically you can use any liquid when making a roux-based gravy like this so I imagine soy or any nut milk would work just fine.

HOW DO YOU SERVE SAUSAGE GRAVY?  Sausage gravy is most commonly served over fresh, hot biscuits but it's great over toast too!

DO YOU HAVE A RECIPE FOR BUTTERMILK BISCUITS?  I don't! I'm not great at making homemade biscuits. Nanny just rolled over in her grave. Luckily, we can get some mighty fine frozen biscuits here in the South! I usually use frozen or my super easy drop biscuits (recipe here). You can also use canned biscuits.

FIVE RECIPE NOTES ON SOUTHERN SAUSAGE GRAVY

1. I always use Jimmy Dean or Swaggerty's sausage which never yield any standing grease. If your sausage produces excess pan drippings, drain off any excess fat.
2. I don't recommend using maple or sage flavored sausage for sausage gravy. 
3. The amount of milk you will need depends on your zodiac and the day's wind direction. Just kidding. Some days my gravy wants more milk, some days it doesn't. Start with 2 cups then go from there. If you're heavy-handed measuring the flour or if the gravy cooks hot and fast, you will likely need more milk. The longer it cooks, the more milk you will need also.
4. I wrote this recipe with 1/2 teaspoon black pepper but I personally use a full teaspoon because I love the taste and heat. 
5. The gravy will continue to thicken once taken off the heat. If you're not able to serve immediately, you will likely need to stir in a little more milk.

MORE SOUTHERN BREAKFAST RECIPES TO TRY!

SHRIMP & GRITS - Award-winning Southern Shrimp & Grits recipe with seasoned shrimp sauteed in bacon drippings served over creamy, cheesy grits. 

FRIED POTATOES & SAUSAGE - A simple budget-friendly recipe for a one-pan skillet meal with smoked sausage, onions and southern-style fried potatoes.

HOW TO COOK GRITS - A simple recipe for the best way to cook tender, creamy stone-ground or hominy grits from a Southern cook who knows good grits.

HASH & EGGS - An easy, rustic one-pan recipe for breakfast, brunch or dinner made with ground beef, onions, diced potatoes and eggs. 

SAUSAGE & CHEESE GRITS CASSEROLE - An award-winning Southern breakfast casserole recipe with cheesy grits and pork sausage that's perfect for overnight guests and brunch. 

BACON GRAVY - A simple recipe for country gravy recipe made from bacon drippings served over biscuits or toast.

Recipe for How to Cook Southern Sausage Gravy

Southern Sausage Gravy

Yield: 4 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

A classic recipe for traditional sausage gravy made with breakfast sausage and milk served the Southern way, over hot biscuits.

Ingredients

• 1/2 lb breakfast sausage
• 3 tablespoons butter
• 1/4 cup flour
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 2-2.5 cups milk

Instructions

1. Cook and crumble sausage in a skillet over medium-high heat until nicely browned. Do not drain sausage. 1/2 lb sausage
2. Reduce heat to medium, add butter then stir until melted. 3 Tbsp butter
3. Stir in flour then continue to cook and stir 3-4 minutes or until the flour coating the sausage is no longer white (we're looking for everything to be a nice golden brown). 1/4 cup flour
4. Add pepper, salt, onion powder and 2 cups milk. 1/2 tsp pepper, 1/4 tsp each salt & onion powder, 2 c. milk
5. Cook and stir until mixture starts to simmer. Continue simmering and stirring 3-5 minutes or until gravy thickens to desired consistency. Add more milk, a few tablespoons at a time, if gravy becomes too thick.
6. Taste for seasoning then add salt or pepper if desired.
7. Serve immediately over hot biscuits or toast.

Notes

• I always use Jimmy Dean or Swaggerty's sausage which never yield any standing grease. If your sausage produces excess pan drippings, drain off any excess fat.
• The gravy will continue to thicken once taken off the heat. If you're not able to serve immediately, you will likely need to stir in a little more milk.
• I typically use all-purpose but self-rising flour can be used in a pinch.
• See the FAQ and Notes sections above the recipe card if you have other questions or would like a few tips.

https://www.southyourmouth.com/2025/07/southern-sausage-gravy.html

Images and text © South Your Mouth LLC 2025

Sausage gravy and biscuits, Southern sausage gravy, sausage gravy, country, southern, milk, cream, sawmill, gravy, classic, best, traditional, authentic, biscuits, toast, breakfast, brunch, how to, recipe

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Stewed Tomato Gravy

Home » Side Dishes » Stewed Tomato Gravy

A Southern-style recipe for stewed tomatoes, simmered with onion and bacon drippings until thickened, then served over white rice.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. 3 TYPES OF TOMATO GRAVY
3. HOW TO SERVE STEWED TOMATO GRAVY
4. A FEW RECIPE NOTES WORTH READING
5. MORE RICE & TOMATO RECIPES TO TRY

There were two meals we ate when I was growing up that we always had stewed tomatoes and rice with. One was Salmon Patties and the other was pan-fried smoked sausage. And I loved them both!

It makes sense that tomato gravy would go with salmon patties. When not served alongside tomato gravy, folks often eat salmon patties with ketchup. So there must be something about salmon patties that just goes with the acidic, slightly sweet characteristics of tomatoes.

When we'd serve stewed tomatoes with smoked sausage, I'm sure it was to take advantage of the seasoned oil left in the pan from cooking the sausage. In this case, you wouldn't need bacon grease listed in the recipe below, you'd just start the gravy in the pan after the sausage was done.

3 TYPES OF TOMATO GRAVY

Depending on which part of the South you're from, you'll likely make yours a little different. There are three types of Southern tomato gravy that I'm aware of (and there may be more!).

STEWED TOMATO GRAVY: This one - the only kind I ever knew and the one pictured - is the simplest. Tomatoes are cooked down with onions until they're are super soft and the juices reduce and thicken. It is usually served over rice. 

CREAMY TOMATO GRAVY: This version involves using a little flour to make a roux so that the gravy finishes off creamier. This creamier tomato gravy is typically served over biscuits.

BREADED TOMATO GRAVY: Sometimes called scalloped tomato gravy, this version is much like the simple stewed tomato recipe but bread or bread crumbs are added. Leftover biscuits, toast, cornbread or sliced bread is cut into chunks then added to the stewed tomatoes. Bread crumbs are also used. This version can also be poured into a baking dish and finished like a casserole.

SUGAR & SPICE?

I'm of the opinion that less is more when it comes to tomato gravy. Most old-fashioned Southern recipes are very rustic and basic and lean more on cured/salted meat drippings for flavor. 

I don't put garlic or herbs in mine because it starts to lean Italian and this isn't supposed to taste like spaghetti sauce. At all. For this same reason, I don't add bell peppers to mine.

Some recipes are noticeably sweet. How much sugar you put in yours is entirely up to you. Just don't omit it. You'll need at least 1/2 teaspoon to balance the acidity of the tomatoes. I've seen some recipes with as much as 3-4 tablespoons for the same amount of tomatoes. I'd start with 1/2 teaspoon then add more - little by little - until you're happy. 

HOW TO SERVE STEWED TOMATO GRAVY

We always and only serve tomato gravy over plain white rice but t can also be spooned over biscuits, grits, toast, cornbread and potatoes (boiled or fried).

Once plated, I like to stir the tomatoes completely into the rice and if there's a hunk of cornbread nearby, it usually gets crumbled and mixed in too. If we're having some sort of Southern peas (black-eyed, crowder, etc.), I love to stir a few into the pile too.

When we're done with supper, I stir any leftover rice and stewed tomatoes together (keeping it about equal parts) then serve it as sort of a tomato pilau side dish later in the week. Any leftover fried smoked sausage can get diced up and stirred into the mixture too!

A FEW RECIPE NOTES

• The amount of sugar you use is up to you. You'll need to use at least 1/2 teaspoon to cut the acidity but some folks use PLENTY more.
• Feel free to add bell pepper in with the onion in Step 1. I didn't grow up eating it with bell pepper but you can certainly add some if you'd like!
• Use olive oil in place of bacon grease if needed.
• For the creamier version add 2 tablespoons flour to the onions after they've cooked in Step 1 then stir and cook two minutes before moving to Step 2. Add 1/2 cup water with the tomatoes then stir until flour is incorporated into liquid.
• The gravy shown in the photos here is a little thicker than usual. I left it to rest a little too long before I was ready to take pictures. I probably should have added a little water and cooked it more but I didn't realize how thick it had gotten until I spooned it over the rice. 

MORE RICE & TOMATO RECIPES TO TRY!

CHARLESTON RED RICE - A Lowcountry recipe popular from Charleston to Savannah, made from rice cooked with bacon and a tomato broth seasoned with peppers and onions. 

MEXICAN RESTAURANT-STYLE RICE - A simple recipe with just a few ingredients just like the rice at our favorite Mexican restaurant.

MEDITERRANEAN CHICKPEA RICE - A hearty rice recipe with chickpeas (garbanzo beans) flavored with bacon, tomatoes, onion and garlic. 

Recipe for How to Cook Stewed Tomato Gravy

Stewed Tomato Gravy

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

A Southern-style recipe for stewed tomatoes, simmered with onion and bacon drippings until thickened, then served over white rice.

Ingredients

• 1/2 onion, finely diced
• 2 tablespoons bacon grease
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 28-oz can diced tomatoes
• 1/2 teaspoon sugar (see notes)
• 2 tablespoons butter

Instructions

1. Sauté onion in bacon grease over medium heat 5 minutes or until soft.
2. Add tomatoes (with juice), salt and pepper. Cover and simmer tomatoes over medium heat 20 minutes.
3. Using a fork, pastry cutter or whatever else gets the job done, chop/mash tomatoes into small, pea-sized pieces.
4. Add sugar then continue cooking, uncovered, 5 minutes.
5. Stir in butter until melted then serve over white rice.

Notes

• Making this batch, half the onion I used yielded 2/3 cup diced onions.
• The amount of sugar you use is up to you. You'll need to use at least 1/2 teaspoon to cut the acidity but some folks use PLENTY more.
• Feel free to add bell pepper in with the onion in Step 1. I didn't grow up eating it with bell pepper but you can certainly add some if you'd like!
• Use olive oil in place of bacon grease if needed.
• For the creamier version (see notes above recipe card) add 2 tablespoons flour to the onions after they've cooked in Step 1 then stir and cook 2 minutes before moving to Step 2. Add 1/2 cup water with the tomatoes then stir until flour is incorporated into liquid.

https://www.southyourmouth.com/2024/12/stewed-tomato-gravy.html

Images and text © South Your Mouth LLC 2024

Stewed Tomato Gravy, tomato Gravy, southern, stewed, tomato, tomatoes, gravy, bacon, old-fashioned, rice, traditional, how to, best, recipe

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Country Fried Cubed Steak & Gravy

Home » Main Dishes » Country Fried Cubed Steak & Gravy

A simple recipe for classic country fried steak made southern-style with cubed round steak, pan fried until golden brown with homemade pan gravy.

Author: Mandy Rivers | Updated: 8/7/26

This is my family's tried-and-true method for frying cubed steak! The breading sticks to the steaks and doesn't fall off in the pan and the gravy comes out perfect every time!

The recipe is super simple (only 4 ingredients plus salt and pepper!) but I included notes and specific steps to follow to ensure yours comes out perfect too.

The gravy recipe can be used with any pan-fried meat (pork chops, fried chicken, etc.) and is an easy way to have your favorite comfort foods any time you're craving them!

ARE COUNTRY FRIED STEAK, FRIED CUBED STEAK AND CHICKEN FRIED STEAK THE SAME THING?

Pretty much. Most recipe sites call this Country Fried Steak but we always just called it Fried Cubed Steak – or actually, now that I think about it, we just said Cubed Steak (the fried part is just implied). Some folks call this Chicken Fried Steak but CFS is more heavily battered with a thicker coating like fried chicken. I'm going to title my recipe "Country Fried Cubed Steak" to try to make sure everyone has a good understanding of what it is.

WHAT CUT OF BEEF IS CUBED STEAK MADE FROM?

Cubed steak is made from bottom or top round steak. Because this is a tougher cut of beef, butchers tenderize it by running it through a meat cuber (or "swisser") which is a tenderizing machine that punctures through the tough meat, leaving tiny squares shaped like cubes (hence “cubed” steak).

CAN YOU MAKE CUBED STEAK FROM ROUND STEAK AT HOME?

Yes! You will need to pound it thoroughly with the “poky” side of a sturdy meat mallet (metal works better than wood) but take this advice and also stab it a few dozen times with a sharp paring knife as well to make sure you break through any connective tissue that may be veined throughout the round steaks.

You’ll have to forgive me for the photos here. I snapped a few quick shots when I cooked these to share on IG and FB and didn’t plan on posting them here. I would have a put a little extra care into making them look just so if I were cooking them for the blog and I would have used better lighting.

But y’all don’t care. And I know this. I just have to get over trying to keep up with the blogs that outsource their photography or the ones who just buy professional photos then attach whatever random recipe to them. Whoop… careful, Mandy, don’t go reaching for that soapbox…

Anyway, I never thought this was something anyone needed a recipe for but I was wrong! I have a bad habit of oversimplifying things in my head when it comes to old classic recipes like this one. 

I assume everyone grew up eating and cooking fried cubed steak but you know what they say about people who ASS-U-ME too much.

So I thought I’d post this recipe so you can see how I make mine. There’s a lot of variance in both name and method. I make mine the way my mama did, which is how every other woman in my orbit made it – super simple.

I see recipes dipped in eggs, rolled in crushed saltines, seasoned to the hilt and on and on (and they are all likely very delicious!). We always just soaked ours in milk a little bit, seasoned them with salt and pepper, lightly floured them, then pan-fried them until they were golden brown.

MORE HOMESTYLE HAMBURGER AND CUBED STEAK RECIPES!

THE BEST SWISS STEAK EVER - An absolutely perfect, tried-and-true recipe for cubed round steak so tender you won't need a knife, braised in a rustic tomato gravy.

SALISBURY STEAK & POTATO SKILLET DINNER - A one-pan meal with tender hamburger steaks, potatoes and scratch-made gravy that cooks in just 30 minutes.

SHORTCUT CROCK POT HAMBURGER STEAKS & GRAVY - A super simple slow cooker recipe for Hamburger Steaks or Salisbury Steak using frozen ground beef patties and just a few other ingredients

HAMBURGER STEAKS WITH BROWN GRAVY - The BEST recipe for Hamburger Steaks made from fresh ground beef with an easy, homemade brown gravy.

Recipe for Country Fried Cubed Steak

Country Fried Cubed Steak & Gravy

Yield: 6-8 Servings

Author: Mandy Rivers

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

A simple recipe for classic southern-style cubed round steak pan fried until crispy and golden brown with homemade pan gravy.

Ingredients

Country Fried Cubed Steak

• 6-8 pieces cubed steak
• 1 cup milk
• Salt & pepper
• 2 cups flour
• Cooking oil or shortening

Pan Gravy

• 1/3 cup oil from frying steaks
• 1/3 cup flour
• 4 cups beef broth
• Salt & pepper

Instructions

Country Fried Cubed Steak

1. Pour milk over steak either in a small baking dish or large zip-top bag – just make sure both sides of each piece gets coated. Let steaks soak in milk for at least 15 minutes or up to 2 hours.
2. Add flour to a shallow dish or pie plate. Mix in 1/2 teaspoon salt and pepper; set aside.
3. Lay out a large piece of aluminum foil or wax paper to place the steaks on once they’re breaded.
4. Drain milk from steaks (drain well, shaking off any excess). Season both sides of each steak with salt and pepper to taste.
5. Working one at a time, coat both sides of each steak very well with flour. Shake off all excess flour then place each steak onto foil or wax paper. Let steaks rest for 10-15 minutes or until flour starts to look wet in spots. Reserve leftover flour for making the gravy.
6. Generously coat a large frying pan with cooking oil then heat over medium-high heat until shimmering (about 1/8 inch - you don't want the oil to come more than halfway up the sides of the steaks when cooking).
7. When oil is hot, place 3-4 steaks (depending on pan size) into hot oil. Do not move or flip steaks until sides of steaks are starting to brown. Try to maintain an oil temperature of about 350 degrees.
8. Once cooked golden brown on the first side, flip steaks then cook on the other side. If juices are not clear, flip again if necessary to ensure steaks are cooked through. When golden brown on both sides and cooked through, remove steaks to a plate lined with paper towels.

Pan Gravy

1. Heat oil over medium-high heat then whisk in flour. Cook and stir flour for 4-5 minutes or until light brown.
2. Reduce heat to medium-low. Slowly add beef broth while constantly whisking. Continue cooking and whisking until gravy has thickened to desired consistency. Season with salt and pepper to taste.
3. Serve gravy over steaks and rice or mashed potatoes OR arrange steaks in pan with gravy, cover then keep warm over low heat.

Notes

• For more info on which type of meat to use, read the article above.
• I often add the milk from soaking the steaks to the gravy. It makes the gravy a little creamier and gives it extra flavor.
• You can soak the steaks in milk up to two hours. Milk is a natural tenderizer and works great on cubed steak, helps the flour adhere to the steaks and thickens the breading slightly.
• Allowing the flour to “look wet in spots” helps ensure that the breading will stick to the steak and not the pan. Don’t double-dip the steaks in flour after they’ve “gone wet” or the breading will definitely separate from the steaks (like attracts like; the wet flour will release from the steaks to go to the dry flour).
• Do not move or flip the steaks in the oil until they are browned and can be moved without sticking.
• When making the gravy, I just eyeball the oil (pouring off all but about 1/3 of a cup). You just need to use equal amounts oil and flour. I try to make my roux about the consistency of ketchup.

Author: Mandy Rivers

https://www.southyourmouth.com/2022/09/country-fried-cubed-steak-gravy.html

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