I will provide ideas You are are looking for a cube steak & gravy instant pot ip recipe that is steady and also how to prepare it which results have aroma and taste that can give us taste and appetite

So that the taste quality of cube steak & gravy instant pot ip, which must be considered start preparing the type of ingredients, next selection of fresh ingredients|good to how to cooking and serving it. No need be confused if want prepare cube steak & gravy instant pot ip delicious as long as you know the technique then this dish is able be a dish that is very special.

Ingredients and seasonings required for make

1. Use Dredge
2. Prepare 1/2 cup flour (ap)
3. Use 1 tsp. Salt
4. Prepare 1 tsp. Pepper
5. Prepare 2 tsp. Garlic powder
6. Prepare 1/4-1/2 tsp. Cayenne (optional)
7. Prepare Main
8. Take 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. Prepare 1 1/2-2 cups broth

The indentations left on the meat resemble small cubes, hence the name. Cube steak is an American cut of beef that was originally prepared by pounding it with a tenderizing mallet. This method was used to break up the tough tissue which resulted in a more tender cut of meat. What Does Cube Steak Taste Like?

How to make 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!

The specific flavor profile of cube steak is largely dependent on what cut of beef was used to make it. 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. directions Salt and pepper both sides of steaks and dredge in flour. 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.

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