I’m a first US born generation, my parents are Mexican. I pride myself in knowing how to cook Mexican food from scratch, with no additional artificial seasonings. I only use salt, pepper, herbs, and spices. I like to wander and learn how to cook real American food. I’m so happy to have stumbled upon your CZcams channel. You make your recipes seem so simple, yet, so appetizing.
If you want real American food then southern cooking is a good place to start, i.e. this channel. Folks further north do some different things, though I can't say all of which stand out, maybe something like Clam Chowder. Southern food is the worst for you but best tasting, but that's my biased opinion.
I love it that you reached for the rubber spatula to get everything out of the pan. It shows you're a real cook. It drives me nuts when I see cooks empty a bowl or pot of whatever and leave a whole serving stuck inside.
Daddy would pound round steak pieces with a tenderizer kitchen tool. Mama then floured n browned them, made up her gravy, covered meat with gravy n cooked in oven till done, n tender
There's not many people that cook like this anymore. I grew up here in Belmont NC I'm 62 and this is the kind of food we ate all the time. Thank god your showing these young people what southern food is all about! My Mom used to make my all time favorite, Pinto beans, fried potatoes, cold slaw and cornbread, and she would have a small plate with fresh tomatoes and sliced onion on it. It makes my mouth water just thinking about it...Rick
Richard I also grew up in Belmont (east end) and I'm 72. My Granny made everything from scratch and it was great. Cornbread and pinto beans were my favorite but the biscuits were a close second. Don't forget the fried livermush.
This woman from Appalachia is a gem. I swear I could almost smell the ambrosia of her delicious looking cube steaks right through my phone screen! Her family has been blessed to have her in their home and kitchen!
I spent more than 40 years living in a Canadian city, but now live in the mountains in the southern US. All I can say is that I LOVE it here! The people are friendly, the food is amazing and the culture is rich and still here. It's literally the best place in the world.
This video brought back memories of my mother. I was a grown man before I ever heard of cube steak. However, my mother made what we called a country-style steak. Instead of using the cube steak that you see in grocery stores today, she used round steak that she would cut up into large chunks. Then she had a small cast aluminum hammer that she used to tenderize the meat. She would put the chunks of steak on a cutting board and beat them like she was mad with them. Then, she would brown the steak in a large cast-iron frying pan the same way you did your cube steak in this video. Once it was browned, she would take it out and sauté some onions and make a pan almost full of gravy. Then she would return the steak to the pan and cover it and let it simmer until it was fork-tender. Add some rice and small baby lima beans and you had a meal fit for a king.
I just loved this, my mum used to make this when we were kids but it was called braising steak, the same method, served with greens & potatoes... Mum said her mum taught her how to cook it, so my granny was born in 1884, my mum in 1927 and so I have cooked it too... I just love how recipes connect us... I love your channel big hug from across the old pond 🇬🇧
My mom used to do something like this only she called it "Swiss steak" and she would cook it low in an electric skillet. Most recipes call for tomato sauce in Swiss steak but mom only did beef broth with seasoning and thickened in to a light gravy. The actual slow cooking is what made that Swiss steak so tender and tasty. Now my mom has been gone for 15 years and she never wrote down her recipe, but I think I'm close to perfect when I try to recreate it, but of course there isn't anything like moms cooking. Thanks for sharing your recipe.
Swiss steak, my Mom made that too. We loved it no recipe it died with her. Never thought to ask her to write her recipes down before she passed. I’m sure they were her head only..❤️
Our church would put on Salisbury steak dinners. I was in charge of browning the cube steaks just like you did. My wife finished them in the roasting pans. She added carrots, onions and celery. But used beef broth. After several hours steaks turned out tender & tasty. Used the leftover juices for soup base. It was fun to cook 200 or so pieces and see them enjoyed.😮
You are bringing back so many fond memories of my Mother. I can see her standing over the stove stirring the gravy for the cube steak. I don't remember her using chicken stock. Always milk. I remember putting a lot of pepper on the cube steak covered gravy. My mouth is watering just thinking about it. You are doing a wonderful job showing how to make these dishes taste incredible. Thank you.
I’m from Illinois and when I would go visit my grandmother in Arkansas my family would stop at a truck stop called Dixie’s and that meal looks just like the meal my Dad would get all the time. Thank you for bringing that memory back to me❣️
Born and raised in Charlotte. Went to school in Boone and never went back home. Western NC has always been in my heart and your voice is music to these ears.
I like the fact that you point out that home-cooking is almost foolproof once you understand the basics! I'm kind of an old fellow that has enjoyed cooking my entire life. I had a group of friends way back in high school, one of whom used to say (not kidding) "let's go over to Ken's house so he can simmer something up to eat!" Thanks as always for putting out these vignettes of life in Appalachia. Always a joy to watch. (Side note - I have a lifelong addiction to mashed potatoes with green peas on top, and gravy over the whole thing in a meal like the one you presented here. My wife of 40 years insists on "no foods touching', but she has managed to accept my particular eccentricity in this mixture.)
@@jackieblue787 I never heard of that before, why do you think this way? What’s with stews or soups? Do you not eat them at all? No offense, I just never ever heard before that people dislike food mixed together. But I’m from Europe, we have a somewhat different relationship to food than Americans, especially when it comes to wasting food or poor peoples meals.
Reconstituted French Onion soup makes an excellent substitute for chicken broth when making the gravy. It also adds another layer of flavor to the cube steaks. Also, a good dollop of quality sour cream on top after serving gives it a semi-stroganoff feeling. Garnish with some freshly chopped dill and you got a winner. Edit: also, try browning the meat in a cast iron Dutch oven on the stovetop, removing the meat after browning, make the gravy, replace the meat and all accumulated juices and place covered in an oven set at between 280⁰F and 300⁰F for about 2.5 to 3 hours. Less cleanup...tons of flavor.
Lately, I’ve been obsessed with making hamburger steaks and gravy using French Onion soup. Really flavorful. Put some in the hamburger and in the gravy after the hamburgers have cooked. After gravy is done, add hamburger steaks back. Wonderful!
Definitely going to try this! We're coming home to the appalaches next month. My husband is retiring from the military and we are finally leaving Colorado and the West behind. We've been here almost 5 years and it's too long. My grandmother left us a house and the Appalachians of Virginia. We're looking forward to the peace and quiet and a slower pace of life. Thank you for your channel I absolutely love it and I'm getting so many ideas for a garden this spring. Thank you so much.
That looks like some fine dining. Mama used to batter her cubed steak in buttermilk and flour which gave it a wonderful flavor. I just had some buttered biscuits with apple butter so we all ate pretty good tonight. I put cubed steak in the crock pot sometimes with onions and cream of mushroom soup which is pretty good too. Thanks Tipper for showing us how it's done.
That absolutely looks like something that would have come from my grandmother's kitchen. She was a true down home country cook. We live in Oklahoma but my family was originally from Kentucky. I know they brought a lot of that Appalachian culture with them and it is still here.
This one of the first things that my dad taught me how to cook growing up in Kentucky, but after making the gravy we just put the steaks back in the pan and let them simmer for about an hour, or hour and a half. We covered the pan with a lid. This is good stuff right here!! 😋
That's also how I would do this dish, . . . far-safer than waiting for who knows how long until that slow cooker came to a safe food-holding temperature. I still thumbed her nice presentation up though. Slow cookers : food poisoning waiting to happen.
@@jakeblake231 I understand your safety issues, but you can heat up the crockpot before you put your food in. I've been using a crockpot for many, many years and never got sick from it. Also a lot of times in cooking you are supposed to bring the food down to room temperature. Especially if you are frying food. I also think the best food is cooked in the crockpot. If you have become I'll from food cooking in the slow cooker it could have been spoiled food that you used. I have never been I'll from using a crockpot.
Looks good, Tipper! When I was little, we never had anything like this, because my father was a firm believer that whiskey money should never be wasted on 'food'. But once, Mama got ahold of a round steak (Lord only knows how), and she used the side of a saucer to beat it to to where it resembled what I later called it a "minute steak". She then fried it like you just did and made gravy. Well I would have loved anything at that time, but I still remember that beat-up round steak. Actually, I hadn't thought of that until your video. Thanks Tipper.
Your childhood sounds similar to mine. We very seldom had meat. If it hadn't been for our garden, we would have starved. We sometimes would have a chicken that we killed or Mackerel Patties. My mom was a great cook but was limited on what she had to cook with.
@@CelebratingAppalachia Well, she did the best she could with what she had. We grew up on beans and potatoes - biscuits and gravy... the basics. Every 'GREAT' once-in-a-while, my father would get generous (when the alcohol just kicked in, just before the "mean drunk" stage), and he would spring for a delicacy of a pound of ground beef. Well, with 5 brothers, 2 sisters and the 2 parents, one .lb of ground beef didn't go very far, so Mama would mix a loaf of white bread and some water with it, and it actually fed everybody! Pretty dang good hamburgers too!
@@RonRay you brought back quite a few memories for me. Funny, nothing today tastes half as good as when I was young, no matter how far it was stretched. Thanks RonRay, and God bless.
When going to grandma's house to have her fix my squirrels and rabbits, she taught me how to make gravy. She always said make sure you cook the flour before you add the milk or liquid. I can see why Matt has stayed around. Food like that makes for the best times with family around the table.
@@AmandaYoungss "to fix" in southern slang means to gut, skin and cook the meat. "Fixin to" means getting ready to do something or go somewhere, e.g. "I'll be back in a few, I'm fixin' to go to the store." or "Boy, I'm fixin to whup ya if you don't knock off bothering your bubba (brother)."
This is honestly one of my favorite channels for food and cooking. I have lived in the Midwest my entire life and it amazes me how much the food that I grew up eating, and fix today, is similar to the food of Appalachia. I guess it is just the stick to your ribs food of hardworking people no matter where you are from.
My adopted grandma used to make this with biscuits and fried potatoes for Sunday morning breakfast every Sunday. One of my fondest memories of growing up.
"Low & Slow" makes the toughest meat tender. There's one thing I do different. I like to fry up the cube steak and make the gravy in bacon fat. I buy that fat in cans from the Rural King in my area. I then, like you, load up my slow cooker with all of that "heart hating" goodness. People think it's strange that some, "cob rough" looking guy like me likes to cook. My wife likes it though! I always enjoy the videos ya'll put out. It helps my sometimes flagging belief that there are far more good, decent, people in this country than otherwise.
I do the same, sometimes I place it in the oven and cover it with gravy, put a lid on it and allow it to simmer on 300degrees for about an hour & half. Checking it and stirring it from the bottom until for tender..
I can already tell this is going to cure my too dry and too done cube steaks! Can't wait to try it. And soon. UPDATE: Tried it! And it worked! Gravy from flour could use a little work but I had a backup. Best cube steak I ever made. Served with homegrown green beans, cooked with my garden onions, potatoes and garlic. Seasoned with country ham and bacon grease.
Batman. Make sure to cook the flour a bit, but don't burn. Add more oil, bacon grease, or my fav for flavor, butter. Keep whisking as you add the liquid. I make cube steak this way, except after I make the gravy, I put the meat back in the pan and let it simmer, covered, while making the rest of the meal and doing some of the clean-up. I add garlic powder to the flour, too. Pat the cube steaks well with the flour. 🦇
I am relatively new to the A.mountains, although l married up here about 40yrs ago - l came back after my husband died - l have about a hundred cookbooks from all over the world - l can't wait to try your recipes ! Shout out to everyone in the TN smokies, Thank-you for making me feel at home and welcoming me - l love and respect the people up here ! Ya'all know the difference between right and wrong , such a Blessing!
Thank you so much for sharing this recipe for cube steak. My mama used to make this when we were growing up, but like you I never felt it tasted as good as hers. So I will give this a try. I am so glad I found your channel; I feel like I have gone home when I watch your channel.
In our family "Swiss steak" was always a tenderized cube steak that was browned first and generally simmered in a tomato, onion and chopped celery sauce ( not spaghetti sauce) until it was tender. I've never seen it without tomato sauce. Best served over boiled flat egg noodles . It only needs an hour or so of cooking to be tender.
I love watching you. I can stop my laptop,and go right along with you. I can stop,and watch something again. You can really cook. I love the real country food.
Boy, that sure looks like good eating. Momma had an old covered electric skillet she finish them off in. She'd make them with gravy and mashed potatoes, green beans cooked in bacon grease, sliced home grown tomatoes, and we'd go to town on it. Thank you for your videos.
My mom would always do this dish completely in the iron pan. She would cut down the heat, put on the lid and cook it slow on the stove top. I do not think we had a crockpot. I cheat and use a pressure cooker. I also add chopped onions to my drippings. Great winter meal.
A very delicious looking meal like the ones I remember so fondly. Great flavor and everything working folks and active kids needed to provide strength and energy till the next meal time. It brings back so many memories of simpler times. I especially like that you called the corn roasting ears instead of corn on the cob. Everyone in my neighborhood loved ro-snears. I also appreciate seeing you simply place a small handful of fresh sweet "tommy toes", as we called them, onto the center of the plate. This was very common practice in my childhood home especially when the garden started coming in. My Dad loved fresh green onions, radishes, and tommy toes on his plate. Hot peppers too. He'd nibble his fresh vegetables between bites of cooked food and I remember how obvious it was to us how much he enjoyed them. So much so that just watching him and hearing the fresh crunch made us kids so hungry for them too that there never was a problem in our house with children not eating their vegetables. Never. I'm so thankful that my Dad and Grandparents taught us boys how to work a garden. It's an inseparable part of who I am and it's at this time of year that I begin to yearn to get my hands in the soil. Thank you for sharing your life and experiences with us. I can't tell you how much I enjoy it.
Cube Steak looks delicious, along with everything else. I used to be a butcher at the old East Tennessee Packing House in knoxville Tn.in the mid seventies.Looking at those Cube steaks, brought back a lot of good memories. Cut and cubed thousands of pounds of cubed steaks 🙂.Thanks for sharing your cooking tips for a tender cube steak,Tipper.
To this day I make cube steak weekly. I have 4-5 ways I use it and all of them are my families favorite meals we have. We were so poor that’s all we even had growing up. Cube steak was THE thing we looked forward to.
My grandma used to make the best cube steak and gravy. She made hers like that except she'd add onions to the gravy. Of all the dishes of hers I miss, it's that. My family used to go up to eat at the Dillard House restaurant in North Georgia once a year, and their cube steak and gravy was one of the best dishes they had. I do miss those times!
That's a wonderful recipe I think. It's exactly the way my little Aunt Tootie taught me to make it years ago except she used beef broth. I just use a large casserole in the oven for about 2 hours. We lost that precious lady, a true West Virginia Appalachian woman, just a couple weeks ago at 101 years old. I don't know of another woman who was treasured and loved by so many of us. She was a great cook too. Learned a lot from my Nanny during WWII. I'm definitely going to try that chicken stock.... I'll just bet that is awesome...thank you...🤗
Between this channel and The Great Depression cooking show I get to watch and wax nostalgic about my young days with my Gran who was from West Virginia. I miss her so much. I get to spend sometime with her when I watch these shows.
Oooo, Ms. Tipper! That looks delicious! Harvest time makes for some good eating! And cube steak isn’t an expensive cut either. We have a local restaurant that makes chicken fried cube steak that’s so big that I can easily get 2-3 meals from it. If I order it for breakfast, I’ll be fed for the day and an active day at that. Yummy!
I love the sound of sizzling meat frying on the stove! I could almost smell it from your kitchen to my house, too. You know, like when you go outside early in the morning and you can smell someone made bacon for breakfast? Smells so good! Your recipe does look easy and yummy. I am thinking mushrooms and onions with the meat, too. Growing up, I don’t ever remember having cubed steak, just top round in a whole steak. My mom was not very adventurous in the kitchen. You could pretty much figure out what you were having for dinner by what day of the week it was. I, on the other hand, love variety. So I spend almost a full day pouring through my cookbooks making up menus that are different than last week’s and the week before’s. I don’t know which way is best - routine or variety, I guess just as long as it isn’t burnt! Which I confess, I did do two days ago - I forgot I needed to turn the stove down, and put some laundry away instead - smoke alarms can pierce your ears, can’t they? !!! I have cooked cubed steaks a lot on my own now, and like you, sometimes it turns out a little too chewy (ok, maybe a few times way too chewy!). I will definitely be using your recipe, thank you! That dinner sure looks more yummy than my beans, cabbage and ham hocks I am having tonight. I love your cooking videos! I like how you thoroughly explain what you are doing, and why. And I am also glad to see I am not the only one that struggles pouring from a heavy cast iron pan! Thank you for this video! Donna. : )
Durn girl your supper sounded good. Do you cook your hocks in your beans or cabbage? Figger the beans. As in for cube steak you can't go wrong with mushroom and onion gravy. Lest wise I enjoyed it. Kinda hard to cook for just me. Keep changing up the menu just remember this. Variety is the spice of life.a Happy greas'n. Or good skinnins.
@@iprainwater6411 I do cook the ham hocks in the beans! You can still make recipes that have several servings when cooking for one. I freeze what I am not going to eat in the next day or two. That gives me meals already done that I just have to heat up on busy days. This week I have been making a different kind of soup each day, and freezing the soups in saved cottage cheese and sour cream containers - which are the perfect size for one serving of soup. I have a large upright freezer in the garage, so I can make enough soup or meals to last awhile. Thank you for your comment and compliment! Donna. : )
@@donnasue9749 Cooking a lot is ok if you have a freezer which I don't. I'm in a small apartment and nowhere to put freezer except for a small chest type and not having any luck finding one. If I had one it'd be full of wild meats and veggies. Because everyone knows All Gods creatures have their place between mashed taters and gravy. And a buttermilk cathead biscuit with country churned butter.
@@iprainwater6411 I understand about not having a freezer. I didn’t have one for a long time, either. I have heard other people saying they are having a hard time finding even a small freezer. I bought mine second hand from someone I knew. You are funny about the meat and tators! I have thought about trying to make butter, but that project hasn’t gone any farther than just a thought. Donna. : )
Oh how good your cube steak looks.Anyone would be proud of this wonderful meal.Many of your recipes are like what I learned to cook here in N.C. My kids always knew what their chore was when they saw the wheelbarrow sitting on our porch filled with ears of corn.It is nice to have canned vegetables that you have put up from summer harvest.As always God Bless you and yours.
I made this Sunday! We use one of the alternates you suggested to chicken stock, beef bouillon, with water, flour and those yummy bits from the bottom of the pan. It is a delicious and truly easy and foolproof method. The crockpot does most of the work and the biggest part of the mess is cleaned up long before supper. Thank you for sharing this! I'm sure it will inspire many.
LOOKS SO GOOD!!!! Very similar to the way my Mom makes her cube steak. My Dad was trucker for 31 years. He had his favorite restaurants marked out around the country ... but Mom's home cooking was always his favorite of course. Thanks for the recipe. Hope to try it soon. God bless.
My momma made wonderful cube steak, but like you I could never quite get the hang of it. So, I quit making it also. I may have to try Pam's recipe. I just love your videos. You are definitely down home people 🙂
Oh, that looks so good. I've never thought of adding chicken stock to make the gravy...I've just used water. I also add just a wee bit of garlic powder to the gravy...not a lot, just a little. Also never thought of finishing it up in the crockpot. Learn something new every day! Thanks. Diane
My basic rule o thumb has always been :Water is fer cookin yer food in, Not fer cookin in yer food. ;-) Any other liquid adds more flavour...I've always used broth, (homemade, canned. boxed), boullion cubes, soup base concentratebeer, wine, coffee, CoCola, root beer, OJ, apple juice, peach juice / nectar, whatever... To me, it has always offered many more directions to take, an always elevated my foods above dumpin me some water, all up in there...:D Been cookin fer nigh onto 56 yrs, now; learned on a kitchen chair up to th stove, from my Ma, an my Gramma...cooked Professionally commercially an insitutionally, fer many Long Years... You do You... Me? Life's too short, an precious to jus use water, although it can 'work' in an Emergency, or dire financial hardship... (really, them store boughten cubes ain't so much ;) ) Be safe an well out there, an don't never be afeart to try some other liquids...:D
@@mr.bonesbbq3288 I keep Evaporated Milk on the shelves primarily for gravy. I love cream/milk gravy, but we just don't use enough milk to justify keeping fresh milk in the house unless the grandkids are here. For any other gravy or sauce, I agree that there has to be SOMETHING hanging around the pantry or kitchen to use. Brown gravy generally gets a good slug from the coffee pot, most other things get chicken broth.
Awesome, I've been a meat cutter for over 26 years and I ALWAYS like new home cooking recipes. I am VERY picky about the quality of my cuts of meat. Choice beef needs choice recipes 👍😁
When I was a boy (I’m 80) my granny used to take round steak and pound it with the small end of a Coca Cola bottle to tenderize it. Then, flour it,brown it , make enough brown gravy to cover it, put it on the back of the wood stove and cook it all afternoon. That was the best tasting stuff I’ve ever had!!
I grew up in Kinston and Wilson, NC.......everybody called this Country Style Steak. Also added onions when frying the meat. Since this is one of my husband's favorite meals, I am really looking forward to trying it this way! Thanks to both you and Pam for sharing!!I One more thing......It's been a long time since I've heard anyone say "roast-nears." Love it!!
Looks so yummy, I can't wait to try it! Your great big cast iron skillet reminds me much of the one my granny had. Thank you for sharing this recipe and for inviting us into your kitchen!💕
I use my instant pot to make cube steak (My absolute favorite meal (with mashed potatoes and butter beans). Because it is pressure cooked, the cubed steak comes out fall apart tender (in roughly 30 minutes). And pork cubed steak is pretty grand also. Thanks for your great channel.
@@MaNkYmInX Season and lightly flour your cubed steak. Using the saute function on the instantpot. when hot, add a couple of tablespoons of vegetable oil. Brown meat on both sides. (you will likely need to brown larger pieces in batches.). Deglaze instant pot with beef stock or water carefully scrapping the fond (browned bits) from the bottom of pan. Turn off instant pot. Layer the browned meat in the pot and add enough beef stock to cover meat. (You can use water and beef bouillon but be careful with your salt) Select manual pressure and cook on high pressure for 8-10 minutes (longer the time the more tender). Allow for natural release. Thicken cooking liquid with corn starch slurry. Taste for salt and pepper. (You can add a bit a milk if you prefer your gravy more creamy.) Enjoy.
My grandpa made this when I was a child. I loved it and remembered how to make it. He’d cut up onions and fry those up till translucent then put the floured cube steak in. Fry it until golden then add the broth and garlic powder and salt and pepper. He’d use a few dashes Louisiana hot sauce to add a complexity to it. We used a little milk in the gravy as well. We’d simmer it for an hour or more then serve with rice or mashed potatoes. Someone once told me online this particular recipe was something they did in Louisiana.
Watching these videos always brings me back to memories of my mamaw, and I here the song almost home echoing in my mind. Thanks for the effort you put forth in all you bring to us.
I do my cube steak similar to this but I use Beef broth instead of Chicken stock and put mine in the oven in a glass dish and bake at 350° for about 30 minutes then lower the temp to 300° and cook for one and a half to 3 hours with foil over the top of it. I also sometimes saute some chopped onions in the pan after I brown the meat and add them to the gravy.
Now that's a lovely meal! I used to cook cube steak but I don't now. I live alone and just fix meals that are very simple to prepare. I enjoyed the demonstration, you always make things look so easy and that is because you are an excellent cook!
That looks so good. I like to start several meats in frying pan, cube steak, fried chicken or pork chops. then finish slow cooking in crockpot or oven. In the oven I double cover with foil over the meat inside the dish, and large piece of foil over entire dish, so the steam stays in. Makes it tender and the flavors combine.
I can’t wait to try this! My cubed steak has always been a hit or miss. It usually just too tough. I have some deer cubes steaks in my freezer and I’m gonna make this in the next few day! I’ll let you know how they turn out! Thanks so much for sharing! Love y’all! ❤️
did you end up making it? I showed my husband.. and he goes, don't make it if it falls apart. I have no idea how to cook it so long like it needs but keep it in full pieces.
I could listen to you speak for hours! Your voice/accent/style remind me so much of a few weeks I spent in Alabama. You could read the phone book and people would watch your videos lol
Im glad you shared your Pam's recipe. I've always messed up a cube steak. And my 1 attempt at country fried steak was messed up too. So I always order those two when we go out to eat. I have a crock pot , who doesn't ? Im going to give it another try.
My mom used to make cubed steak alot when I was at home. I make it myself, but at times it was tough until I got my instant pot. Since I have been using my instant pot for my cube steak, it has been coming out nice and tender. I never thought of using my crockpot, so I may use it the next time. Your cube steak looked sooooo delicious!! Thanks for sharing!!
I brown mine like you do in flour, toss it in the crock pot with two cans of stewed potatoes, cook on low as long as I want. serve over instant mashed potatoes. perfect for a busy work night when you have hungry kiddos. my fave comfort food. even my mom never made this, I just winged it honestly. I want to try this now 👍👍 thank you!
Even though I grew up watching my mother cook this a a 101 times, to a completely tender result, honestly I’ve NEVER had the guts to even attempt cube steak. And I turned 50 this year ..LOL ..
@@Barbie.Boo1961 - Oh, I’m gonna! My husband and I made a bet (I’m betting it’ll be chewy as a BF Goodrich and he’s betting it’ll be fine). In all seriousness, I’m going to be absolutely overjoyed if my husband win the is bet, but I’m still pretty sure he’s going to lose that one dollar... and I get to wash the dishes. Again. 😆
That looks like a meal that would bring tears to my eyes. I can't wait to try it. Thank you for video, it has me sitting here day dreaming about all the wonderful meals at my Momma's kitchen table.
I love this! I do mine almost the same way but in the oven and I add sliced onions to make an onion gravy and bake it, covered, in a 350 oven for 1 1/2 hours. It's so good and like you said, foolproof. Delicious looking dinner, thank you!
Wow this looks great, I’m going to try this one. It’s similar to the “baked steak and gravy” my grandma would make, but she would use water to make enough gravy to cover the cube steak after frying and bake it covered in the oven until tender.
Been looking for a good recipe for cube steak, and I can't wait to try this out. Thanks for sharing it and all the best wishes for your family's lives.
I'm glad to see your recipe for this. You can also do this with pork chops. The only thing different is you add a can of cream of mushroom soup to the gravy before you put it over the pork chops in the crock pot. They come out so delicious and tender.
My mom and grandma always made cube steak. We had it with milk gravy and white bread and fried potatoes. I can make all of that, but it just tastes so much better when my mom makes it ❤️
My brother always said it’s because it is the Moms magic dust, we now know it truly was Moms magic dust it’s call DNA, lots of loving memories, God Bless
@@connieparker8896 That's so true. The other day, I made myself some macaroni and tomatoes. Macaroni, tomato sauce, butter, salt, and pepper. My mom makes it exactly the same! I tell her that hers is better. I tell her every time that it's because she made it. The only things I got her are macaroni and cheese, homemade spaghetti sauce, and grilled cheese. 🤣
Dear Miss Tipper my Mother would make this with round steak the same way only she would trim the fat off first.Also she would put the liquid just above the steak.She also put some Worcestershire sauce.Salt and pepper ,and let it cook all day until it fell apart.I’m going to try your recipe God Bless
I’m a first US born generation, my parents are Mexican. I pride myself in knowing how to cook Mexican food from scratch, with no additional artificial seasonings. I only use salt, pepper, herbs, and spices. I like to wander and learn how to cook real American food. I’m so happy to have stumbled upon your CZcams channel. You make your recipes seem so simple, yet, so appetizing.
Thank you! I bet you're a great cook 😀
Omg I'm free annnnytime you need some guests for dinner🙂
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If you want real American food then southern cooking is a good place to start, i.e. this channel. Folks further north do some different things, though I can't say all of which stand out, maybe something like Clam Chowder. Southern food is the worst for you but best tasting, but that's my biased opinion.
I am a southern American and I love Mexican food
I love it that you reached for the rubber spatula to get everything out of the pan. It shows you're a real cook. It drives me nuts when I see cooks empty a bowl or pot of whatever and leave a whole serving stuck inside.
Daddy would pound round steak pieces with a tenderizer kitchen tool. Mama then floured n browned them, made up her gravy, covered meat with gravy n cooked in oven till done, n tender
Your so funny💕
Are you related to any Stories in East Tennessee.
@@tam2771 Bristol, TN right here. 😎👋
@wretchedrichard or, when nobody’s lookin’, take a biscuit and wipe all them drippings up. 😋
There's not many people that cook like this anymore. I grew up here in Belmont NC I'm 62 and this is the kind of food we ate all the time. Thank god your showing these young people what southern food is all about! My Mom used to make my all time favorite, Pinto beans, fried potatoes, cold slaw and cornbread, and she would have a small plate with fresh tomatoes and sliced onion on it. It makes my mouth water just thinking about it...Rick
Richard I also grew up in Belmont (east end) and I'm 72. My Granny made everything from scratch and it was great. Cornbread and pinto beans were my favorite but the biscuits were a close second. Don't forget the fried livermush.
I brought my kids up eating Southern food.
Lol your 63 now:)
This woman from Appalachia is a gem. I swear I could almost smell the ambrosia of her delicious looking cube steaks right through my phone screen! Her family has been blessed to have her in their home and kitchen!
I wonder how it would do cooking this in a slow cooker using milk gravy? My son who lives with me seems to likes milk gravy better
I spent more than 40 years living in a Canadian city, but now live in the mountains in the southern US. All I can say is that I LOVE it here! The people are friendly, the food is amazing and the culture is rich and still here. It's literally the best place in the world.
I know it’s like Heaven after living in a Canadian city! Enjoy!
@@daisydukes8252 thank you!
This video brought back memories of my mother. I was a grown man before I ever heard of cube steak. However, my mother made what we called a country-style steak. Instead of using the cube steak that you see in grocery stores today, she used round steak that she would cut up into large chunks. Then she had a small cast aluminum hammer that she used to tenderize the meat. She would put the chunks of steak on a cutting board and beat them like she was mad with them. Then, she would brown the steak in a large cast-iron frying pan the same way you did your cube steak in this video. Once it was browned, she would take it out and sauté some onions and make a pan almost full of gravy. Then she would return the steak to the pan and cover it and let it simmer until it was fork-tender. Add some rice and small baby lima beans and you had a meal fit for a king.
That sounds wonderful!
I would love to have tasted your Mother's. Sounds so devine.
I just loved this, my mum used to make this when we were kids but it was called braising steak, the same method, served with greens & potatoes... Mum said her mum taught her how to cook it, so my granny was born in 1884, my mum in 1927 and so I have cooked it too... I just love how recipes connect us... I love your channel big hug from across the old pond 🇬🇧
We're all kinfolk to y'all over the pond.
My mom used to do something like this only she called it "Swiss steak" and she would cook it low in an electric skillet. Most recipes call for tomato sauce in Swiss steak but mom only did beef broth with seasoning and thickened in to a light gravy. The actual slow cooking is what made that Swiss steak so tender and tasty. Now my mom has been gone for 15 years and she never wrote down her recipe, but I think I'm close to perfect when I try to recreate it, but of course there isn't anything like moms cooking. Thanks for sharing your recipe.
Swiss steak, my Mom made that too. We loved it no recipe it died with her. Never thought to ask her to write her recipes down before she passed. I’m sure they were her head only..❤️
That sounds delicious I'm going to try that my mom used to make Swiss steak like that
But she is round steak I remember
@@jamescarnes5550 I think round steak or cube steaks would work, typically any meat that is a tougher cut.
I just rewatched this because I’m making it tonight!!! ❤
Our church would put on Salisbury steak dinners. I was in charge of browning the cube steaks just like you did. My wife finished them in the roasting pans. She added carrots, onions and celery. But used beef broth. After several hours steaks turned out tender & tasty. Used the leftover juices for soup base. It was fun to cook 200 or so pieces and see them enjoyed.😮
You are bringing back so many fond memories of my Mother. I can see her standing over the stove stirring the gravy for the cube steak. I don't remember her using chicken stock. Always milk. I remember putting a lot of pepper on the cube steak covered gravy. My mouth is watering just thinking about it. You are doing a wonderful job showing how to make these dishes taste incredible. Thank you.
I’m from Illinois and when I would go visit my grandmother in Arkansas my family would stop at a truck stop called Dixie’s and that meal looks just like the meal my Dad would get all the time. Thank you for bringing that memory back to me❣️
Born and raised in Charlotte. Went to school in Boone and never went back home. Western NC has always been in my heart and your voice is music to these ears.
I like the fact that you point out that home-cooking is almost foolproof once you understand the basics! I'm kind of an old fellow that has enjoyed cooking my entire life. I had a group of friends way back in high school, one of whom used to say (not kidding) "let's go over to Ken's house so he can simmer something up to eat!" Thanks as always for putting out these vignettes of life in Appalachia. Always a joy to watch.
(Side note - I have a lifelong addiction to mashed potatoes with green peas on top, and gravy over the whole thing in a meal like the one you presented here. My wife of 40 years insists on "no foods touching', but she has managed to accept my particular eccentricity in this mixture.)
I work for doordash part-time in killeen texas
My dad did this .. every meal. He was born 1911.
@@jackieblue787 I never heard of that before, why do you think this way?
What’s with stews or soups?
Do you not eat them at all?
No offense, I just never ever heard before that people dislike food mixed together.
But I’m from Europe, we have a somewhat different relationship to food than Americans, especially when it comes to wasting food or poor peoples meals.
Reconstituted French Onion soup makes an excellent substitute for chicken broth when making the gravy. It also adds another layer of flavor to the cube steaks. Also, a good dollop of quality sour cream on top after serving gives it a semi-stroganoff feeling. Garnish with some freshly chopped dill and you got a winner.
Edit: also, try browning the meat in a cast iron Dutch oven on the stovetop, removing the meat after browning, make the gravy, replace the meat and all accumulated juices and place covered in an oven set at between 280⁰F and 300⁰F for about 2.5 to 3 hours. Less cleanup...tons of flavor.
Can’t beat a good enamel coated, cast iron Dutch oven!
Lately, I’ve been obsessed with making hamburger steaks and gravy using French Onion soup. Really flavorful. Put some in the hamburger and in the gravy after the hamburgers have cooked. After gravy is done, add hamburger steaks back. Wonderful!
This is the heart and soul of America. Thank you!
My mom made cube steak with cans of golden mushroom soup. Paired with mashed potatoes it was heaven.
Definitely going to try this! We're coming home to the appalaches next month. My husband is retiring from the military and we are finally leaving Colorado and the West behind. We've been here almost 5 years and it's too long. My grandmother left us a house and the Appalachians of Virginia. We're looking forward to the peace and quiet and a slower pace of life. Thank you for your channel I absolutely love it and I'm getting so many ideas for a garden this spring. Thank you so much.
Best of luck to you and your husband on the move. I’d be so excited as there is no place like home. Blessings.
Yay! So glad you're enjoying our videos. Hope the move all goes well!
Aa
That looks like some fine dining. Mama used to batter her cubed steak in buttermilk and flour which gave it a wonderful flavor. I just had some buttered biscuits with apple butter so we all ate pretty good tonight. I put cubed steak in the crock pot sometimes with onions and cream of mushroom soup which is pretty good too. Thanks Tipper for showing us how it's done.
I add onions before the flour and cook them a little they really clean up all the bits for my gravy
Dag! I’m trying cube steak in the crock pot this weekend! Thank you!
You can make buttermilk with milk and vinegar, I learned lol
Milk can help tenderize beef- I wonder if that’s why she used the buttermilk. Good idea.
That absolutely looks like something that would have come from my grandmother's kitchen. She was a true down home country cook. We live in Oklahoma but my family was originally from Kentucky. I know they brought a lot of that Appalachian culture with them and it is still here.
This one of the first things that my dad taught me how to cook growing up in Kentucky, but after making the gravy we just put the steaks back in the pan and let them simmer for about an hour, or hour and a half. We covered the pan with a lid. This is good stuff right here!! 😋
That's also how I would do this dish, . . . far-safer than waiting for who knows how long until that slow cooker came to a safe food-holding temperature. I still thumbed her nice presentation up though.
Slow cookers : food poisoning waiting to happen.
@@jakeblake231 I understand your safety issues, but you can heat up the crockpot before you put your food in. I've been using a crockpot for many, many years and never got sick from it. Also a lot of times in cooking you are supposed to bring the food down to room temperature. Especially if you are frying food. I also think the best food is cooked in the crockpot. If you have become I'll from food cooking in the slow cooker it could have been spoiled food that you used. I have never been I'll from using a crockpot.
My grandma always made it that way too! She always added onions to the gravy as well, and those cooked onions gave it a nice sweetness.
@@OddGhoulOut Yum!! I'll have to try that! Thanks!! ❤️
@@OddGhoulOut that's a great tip I'm gonna try , thank you
Looks good, Tipper!
When I was little, we never had anything like this, because my father was a firm believer that whiskey money should never be wasted on 'food'. But once, Mama got ahold of a round steak (Lord only knows how), and she used the side of a saucer to beat it to to where it resembled what I later called it a "minute steak". She then fried it like you just did and made gravy. Well I would have loved anything at that time, but I still remember that beat-up round steak. Actually, I hadn't thought of that until your video.
Thanks Tipper.
Thank you Ron! I've seen Matt beat a piece of deer meat like that with a coffee cup edge 🙂 I bet your mom was a good cook!
Your childhood sounds similar to mine. We very seldom had meat. If it hadn't been for our garden, we would have starved. We sometimes would have a chicken that we killed or Mackerel Patties. My mom was a great cook but was limited on what she had to cook with.
@@eswatzell44 Hard times seemed to make us kids (I'm 72 now), stronger somehow... but the starving part didn't help (IMO). :)
@@CelebratingAppalachia Well, she did the best she could with what she had. We grew up on beans and potatoes - biscuits and gravy... the basics. Every 'GREAT' once-in-a-while, my father would get generous (when the alcohol just kicked in, just before the "mean drunk" stage), and he would spring for a delicacy of a pound of ground beef. Well, with 5 brothers, 2 sisters and the 2 parents, one .lb of ground beef didn't go very far, so Mama would mix a loaf of white bread and some water with it, and it actually fed everybody! Pretty dang good hamburgers too!
@@RonRay you brought back quite a few memories for me. Funny, nothing today tastes half as good as when I was young, no matter how far it was stretched. Thanks RonRay, and God bless.
When going to grandma's house to have her fix my squirrels and rabbits, she taught me how to make gravy. She always said make sure you cook the flour before you add the milk or liquid. I can see why Matt has stayed around. Food like that makes for the best times with family around the table.
what do you mean by "Fix" squirrels and rabbits?
@@AmandaYoungss "to fix" in southern slang means to gut, skin and cook the meat. "Fixin to" means getting ready to do something or go somewhere, e.g. "I'll be back in a few, I'm fixin' to go to the store." or "Boy, I'm fixin to whup ya if you don't knock off bothering your bubba (brother)."
This is honestly one of my favorite channels for food and cooking. I have lived in the Midwest my entire life and it amazes me how much the food that I grew up eating, and fix today, is similar to the food of Appalachia. I guess it is just the stick to your ribs food of hardworking people no matter where you are from.
My adopted grandma used to make this with biscuits and fried potatoes for Sunday morning breakfast every Sunday. One of my fondest memories of growing up.
"Low & Slow" makes the toughest meat tender. There's one thing I do different. I like to fry up the cube steak and make the gravy in bacon fat. I buy that fat in cans from the Rural King in my area. I then, like you, load up my slow cooker with all of that "heart hating" goodness. People think it's strange that some, "cob rough" looking guy like me likes to cook. My wife likes it though! I always enjoy the videos ya'll put out. It helps my sometimes flagging belief that there are far more good, decent, people in this country than otherwise.
Lol, Unit 38, all women love a man who can cook.
I save my bacon fat, put it in a mason jar and keep it in the refrigerator, grandma and mom taught me that
@@mikemcclune1440 we keep our bacon grease in a metal bacon grease container a sittin on the stove. Never goes bad.
@@mikemcclune1440 Me too. :)
I do the same, sometimes I place it in the oven and cover it with gravy, put a lid on it and allow it to simmer on 300degrees for about an hour & half. Checking it and stirring it from the bottom until for tender..
I can already tell this is going to cure my too dry and too done cube steaks! Can't wait to try it. And soon.
UPDATE: Tried it! And it worked! Gravy from flour could use a little work but I had a backup. Best cube steak I ever made. Served with homegrown green beans, cooked with my garden onions, potatoes and garlic. Seasoned with country ham and bacon grease.
Batman. Make sure to cook the flour a bit, but don't burn. Add more oil, bacon grease, or my fav for flavor, butter. Keep whisking as you add the liquid. I make cube steak this way, except after I make the gravy, I put the meat back in the pan and let it simmer, covered, while making the rest of the meal and doing some of the clean-up. I add garlic powder to the flour, too. Pat the cube steaks well with the flour. 🦇
@@nicelady51 Sounds good! Thanks!
I am relatively new to the A.mountains, although l married up here about 40yrs ago - l came back after my husband died - l have about a hundred cookbooks from all over the world - l can't wait to try your recipes !
Shout out to everyone in the TN smokies,
Thank-you for making me feel at home and welcoming me - l love and respect the people up here ! Ya'all know the difference between right and wrong , such a Blessing!
Thank you so much for sharing this recipe for cube steak. My mama used to make this when we were growing up, but like you I never felt it tasted as good as hers. So I will give this a try. I am so glad I found your channel; I feel like I have gone home when I watch your channel.
I haven't had cube steak in a long long time. My Grandma would make it for Grandpa, Mr. James and myself. It was mighty fine.
My mom always called this Swiss Steak. I have always loved it.
Thank you I was trying to remember what my mother called it! 😊
I know it as Swiss Steak too
We called this Swiss Steak or Minute Steak.
In our family "Swiss steak" was always a tenderized cube steak that was browned first and generally simmered in a tomato, onion and chopped celery sauce ( not spaghetti sauce) until it was tender. I've never seen it without tomato sauce. Best served over boiled flat egg noodles . It only needs an hour or so of cooking to be tender.
I love watching you. I can stop my laptop,and go right along with you. I can stop,and watch something again. You can really cook. I love the real country food.
1st thing we have to do is get a loan for the gas & groceries.
Truly love your shows. Love cube steaks
My grandfather loved a good cubed steak. He would definitely approve of this recipe. Looks delicious! Keep the recipes coming.
ME TOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!
Boy, that sure looks like good eating. Momma had an old covered electric skillet she finish them off in. She'd make them with gravy and mashed potatoes, green beans cooked in bacon grease, sliced home grown tomatoes, and we'd go to town on it. Thank you for your videos.
I remember those old electric skillets - my cousin had one she used all the time 🙂 So glad you enjoy our videos!
I still use one …lol
Sounds like dohnhome to me, Brother!
Yep, fer a spell. Ma had her one them there fancy lectrtic skillets...
My mom would always do this dish completely in the iron pan. She would cut down the heat, put on the lid and cook it slow on the stove top. I do not think we had a crockpot.
I cheat and use a pressure cooker. I also add chopped onions to my drippings.
Great winter meal.
I like. Chopped onion and some minced garlic in mine
Yes, back in the 1960s we didn't have crockpots. So when I'm going to try and make mine next week, it's going to be in the iron skillet.
Add mushrooms...
A very delicious looking meal like the ones I remember so fondly. Great flavor and everything working folks and active kids needed to provide strength and energy till the next meal time.
It brings back so many memories of simpler times.
I especially like that you called the corn roasting ears instead of corn on the cob. Everyone in my neighborhood loved ro-snears.
I also appreciate seeing you simply place a small handful of fresh sweet "tommy toes", as we called them, onto the center of the plate. This was very common practice in my childhood home especially when the garden started coming in. My Dad loved fresh green onions, radishes, and tommy toes on his plate. Hot peppers too. He'd nibble his fresh vegetables between bites of cooked food and I remember how obvious it was to us how much he enjoyed them. So much so that just watching him and hearing the fresh crunch made us kids so hungry for them too that there never was a problem in our house with children not eating their vegetables. Never.
I'm so thankful that my Dad and Grandparents taught us boys how to work a garden. It's an inseparable part of who I am and it's at this time of year that I begin to yearn to get my hands in the soil.
Thank you for sharing your life and experiences with us. I can't tell you how much I enjoy it.
Even though I don’t eat red meat, I watch just because I love hearing the stories!🙂
Thank you-I appreciate that!
I can’t eat red meat anymore due to gastroparesis but I betcha this would work with chicken also. 🤔
@@apiecemaker1163 Definitely works with chicken and pork also.
@@christopherharris3229 thank you
Cube Steak looks delicious, along with everything else. I used to be a butcher at the old East Tennessee Packing House in knoxville Tn.in the mid seventies.Looking at those Cube steaks, brought back a lot of good memories. Cut and cubed thousands of pounds of cubed steaks 🙂.Thanks for sharing your cooking tips for a tender cube steak,Tipper.
Thank you Donald! I bet you were a good butcher-there is a real talent to that 🙂
What cut from the cow does the cube steak come from?
@@phaecops Chuck, shoulder,or the round.
To this day I make cube steak weekly. I have 4-5 ways I use it and all of them are my families favorite meals we have. We were so poor that’s all we even had growing up. Cube steak was THE thing we looked forward to.
My grandma used to make the best cube steak and gravy. She made hers like that except she'd add onions to the gravy. Of all the dishes of hers I miss, it's that. My family used to go up to eat at the Dillard House restaurant in North Georgia once a year, and their cube steak and gravy was one of the best dishes they had. I do miss those times!
That's a wonderful recipe I think. It's exactly the way my little Aunt Tootie taught me to make it years ago except she used beef broth. I just use a large casserole in the oven for about 2 hours. We lost that precious lady, a true West Virginia Appalachian woman, just a couple weeks ago at 101 years old. I don't know of another woman who was treasured and loved by so many of us. She was a great cook too. Learned a lot from my Nanny during WWII. I'm definitely going to try that chicken stock.... I'll just bet that is awesome...thank you...🤗
My grandmother made cube steak too! Quite an excellent dish, all across the nation. Thanks for the video!
One of your most delicious looking meals ever ! Thank you !
Between this channel and The Great Depression cooking show I get to watch and wax nostalgic about my young days with my Gran who was from West Virginia. I miss her so much.
I get to spend sometime with her when I watch these shows.
Oooo, Ms. Tipper! That looks delicious! Harvest time makes for some good eating! And cube steak isn’t an expensive cut either. We have a local restaurant that makes chicken fried cube steak that’s so big that I can easily get 2-3 meals from it. If I order it for breakfast, I’ll be fed for the day and an active day at that. Yummy!
Thank you Michael! Harvest time is the best eating of the year 🙂
Cube steaks use to be inexpensive. at my meat market they are $6.29 lb. now. I was shocked.
I love the sound of sizzling meat frying on the stove! I could almost smell it from your kitchen to my house, too. You know, like when you go outside early in the morning and you can smell someone made bacon for breakfast? Smells so good! Your recipe does look easy and yummy. I am thinking mushrooms and onions with the meat, too. Growing up, I don’t ever remember having cubed steak, just top round in a whole steak. My mom was not very adventurous in the kitchen. You could pretty much figure out what you were having for dinner by what day of the week it was. I, on the other hand, love variety. So I spend almost a full day pouring through my cookbooks making up menus that are different than last week’s and the week before’s. I don’t know which way is best - routine or variety, I guess just as long as it isn’t burnt! Which I confess, I did do two days ago - I forgot I needed to turn the stove down, and put some laundry away instead - smoke alarms can pierce your ears, can’t they? !!! I have cooked cubed steaks a lot on my own now, and like you, sometimes it turns out a little too chewy (ok, maybe a few times way too chewy!). I will definitely be using your recipe, thank you! That dinner sure looks more yummy than my beans, cabbage and ham hocks I am having tonight. I love your cooking videos! I like how you thoroughly explain what you are doing, and why. And I am also glad to see I am not the only one that struggles pouring from a heavy cast iron pan! Thank you for this video!
Donna. : )
Thank you Donna!
Durn girl your supper sounded good. Do you cook your hocks in your beans or cabbage? Figger the beans.
As in for cube steak you can't go wrong with mushroom and onion gravy. Lest wise I enjoyed it. Kinda hard to cook for just me.
Keep changing up the menu just remember this.
Variety is the spice of life.a
Happy greas'n. Or good skinnins.
@@iprainwater6411 I do cook the ham hocks in the beans! You can still make recipes that have several servings when cooking for one. I freeze what I am not going to eat in the next day or two. That gives me meals already done that I just have to heat up on busy days. This week I have been making a different kind of soup each day, and freezing the soups in saved cottage cheese and sour cream containers - which are the perfect size for one serving of soup. I have a large upright freezer in the garage, so I can make enough soup or meals to last awhile. Thank you for your comment and compliment!
Donna. : )
@@donnasue9749
Cooking a lot is ok if you have a freezer which I don't. I'm in a small apartment and nowhere to put freezer except for a small chest type and not having any luck finding one.
If I had one it'd be full of wild meats and veggies.
Because everyone knows All Gods creatures have their place between mashed taters and gravy. And a buttermilk cathead biscuit with country churned butter.
@@iprainwater6411 I understand about not having a freezer. I didn’t have one for a long time, either. I have heard other people saying they are having a hard time finding even a small freezer. I bought mine second hand from someone I knew. You are funny about the meat and tators! I have thought about trying to make butter, but that project hasn’t gone any farther than just a thought.
Donna. : )
Oh how good your cube steak looks.Anyone would be proud of this wonderful meal.Many of your recipes are like what I learned to cook here in N.C. My kids always knew what their chore was when they saw the wheelbarrow sitting on our porch filled with ears of corn.It is nice to have canned vegetables that you have put up from summer harvest.As always God Bless you and yours.
Now that's a good looking plate of food! My father was a truck driver too. He could back up a semi trailer like nobody's business.
I made this Sunday! We use one of the alternates you suggested to chicken stock, beef bouillon, with water, flour and those yummy bits from the bottom of the pan. It is a delicious and truly easy and foolproof method. The crockpot does most of the work and the biggest part of the mess is cleaned up long before supper. Thank you for sharing this! I'm sure it will inspire many.
Thank you for sharing your way 🙂
LOOKS SO GOOD!!!! Very similar to the way my Mom makes her cube steak. My Dad was trucker for 31 years. He had his favorite restaurants marked out around the country ... but Mom's home cooking was always his favorite of course. Thanks for the recipe. Hope to try it soon. God bless.
Hope you enjoy it 🙂
That looks so delicious! Very easy to make! Thank you for sharing and God bless you!!!
This looks great and I've struggled with it myself. I will give it a try soon. Love your way of explaining the recipe. A good soul🙏❤👩🍳
We definitely I have to try this out because every time we’ve made cube steak it comes out like shoe leather . Thank ya kindly !!!
My momma made wonderful cube steak, but like you I could never quite get the hang of it. So, I quit making it also. I may have to try Pam's recipe.
I just love your videos. You are definitely down home people 🙂
Goodness Gracious- does that look amazing!!!! Thank you for posting this.
Double D- licious!
I love the simple foods made with love.
Thank you and God bless ❤️
Oh, that looks so good. I've never thought of adding chicken stock to make the gravy...I've just used water. I also add just a wee bit of garlic powder to the gravy...not a lot, just a little. Also never thought of finishing it up in the crockpot. Learn something new every day! Thanks. Diane
My basic rule o thumb has always been :Water is fer cookin yer food in, Not fer cookin in yer food. ;-)
Any other liquid adds more flavour...I've always used broth, (homemade, canned. boxed), boullion cubes, soup base concentratebeer, wine, coffee, CoCola, root beer, OJ, apple juice, peach juice / nectar, whatever...
To me, it has always offered many more directions to take, an always elevated my foods above dumpin me some water, all up in there...:D
Been cookin fer nigh onto 56 yrs, now; learned on a kitchen chair up to th stove, from my Ma, an my Gramma...cooked Professionally commercially an insitutionally, fer many Long Years...
You do You...
Me? Life's too short, an precious to jus use water, although it can 'work' in an Emergency, or dire financial hardship... (really, them store boughten cubes ain't so much ;) )
Be safe an well out there, an don't never be afeart to try some other liquids...:D
I think my mom always put it in the oven to finish cooking and it always turned out tender as can be.
@@mr.bonesbbq3288 I keep Evaporated Milk on the shelves primarily for gravy. I love cream/milk gravy, but we just don't use enough milk to justify keeping fresh milk in the house unless the grandkids are here.
For any other gravy or sauce, I agree that there has to be SOMETHING hanging around the pantry or kitchen to use. Brown gravy generally gets a good slug from the coffee pot, most other things get chicken broth.
Awesome, I've been a meat cutter for over 26 years and I ALWAYS like new home cooking recipes. I am VERY picky about the quality of my cuts of meat. Choice beef needs choice recipes 👍😁
When I was a boy (I’m 80) my granny used to take round steak and pound it with the small end of a Coca Cola bottle to tenderize it. Then, flour it,brown it , make enough brown gravy to cover it, put it on the back of the wood stove and cook it all afternoon. That was the best tasting stuff I’ve ever had!!
What a wonderful supper! Cubed steak is my favorite. Thank you for sharing some tips with us.
I grew up in Kinston and Wilson, NC.......everybody called this Country Style Steak. Also added onions when frying the meat. Since this is one of my husband's favorite meals, I am really looking forward to trying it this way! Thanks to both you and Pam for sharing!!I One more thing......It's been a long time since I've heard anyone say "roast-nears." Love it!!
I loved that too. Appalachian talk!
I could have drooled looking at the finished product! Also, love that corn plate !
It's so good!
WOW, this is delicious! I have never seen this done before. Thank you so much for sharing.
Looks so yummy, I can't wait to try it! Your great big cast iron skillet reminds me much of the one my granny had. Thank you for sharing this recipe and for inviting us into your kitchen!💕
I loved my cast iron skillets and used them for many years. I am old now and don't have the strength to use them, sure do miss cooking in them.
I have a tiny one ! Nothing like bacon fried up in cast iron pan!
I use my instant pot to make cube steak (My absolute favorite meal (with mashed potatoes and butter beans). Because it is pressure cooked, the cubed steak comes out fall apart tender (in roughly 30 minutes). And pork cubed steak is pretty grand also. Thanks for your great channel.
Will you share your recipe? I want to try this in my Instantpot. Thank you.
@@MaNkYmInX Season and lightly flour your cubed steak. Using the saute function on the instantpot. when hot, add a couple of tablespoons of vegetable oil. Brown meat on both sides. (you will likely need to brown larger pieces in batches.). Deglaze instant pot with beef stock or water carefully scrapping the fond (browned bits) from the bottom of pan. Turn off instant pot. Layer the browned meat in the pot and add enough beef stock to cover meat. (You can use water and beef bouillon but be careful with your salt) Select manual pressure and cook on high pressure for 8-10 minutes (longer the time the more tender). Allow for natural release. Thicken cooking liquid with corn starch slurry. Taste for salt and pepper. (You can add a bit a milk if you prefer your gravy more creamy.) Enjoy.
@@mbergquist6855 Thank you so much! I will make this soon. :)
My grandpa made this when I was a child. I loved it and remembered how to make it. He’d cut up onions and fry those up till translucent then put the floured cube steak in. Fry it until golden then add the broth and garlic powder and salt and pepper. He’d use a few dashes Louisiana hot sauce to add a complexity to it. We used a little milk in the gravy as well. We’d simmer it for an hour or more then serve with rice or mashed potatoes. Someone once told me online this particular recipe was something they did in Louisiana.
I love listening to you talk. It reminds me of my grandmother who was raised in southeastern Missouri.😊
Watching these videos always brings me back to memories of my mamaw, and I here the song almost home echoing in my mind. Thanks for the effort you put forth in all you bring to us.
I do my cube steak similar to this but I use Beef broth instead of Chicken stock and put mine in the oven in a glass dish and bake at 350° for about 30 minutes then lower the temp to 300° and cook for one and a half to 3 hours with foil over the top of it. I also sometimes saute some chopped onions in the pan after I brown the meat and add them to the gravy.
I do mine this way too! So tender.
That looks wonderful, my mouth is watering. I love good home cooked meals
Wow!!! that is food for the soul right there ......YUM!!!!! Simple good down home cooking at it's finest .
My stomach is growling just watching this video. Thank you so much for sharing this wonderful recipe Tipper. I just can't wait to try it.
Hope you enjoy it!!
Now that's a lovely meal! I used to cook cube steak but I don't now. I live alone and just fix meals that are very simple to prepare. I enjoyed the demonstration, you always make things look so easy and that is because you are an excellent cook!
Wow! How simple and easy you make it look.
Looks absolutely delicious! Thanks for sharing Pam’s cube steak & gravy recipe with us. Cheers Tipper! 👍😊👍
That looks so good.
I like to start several meats in frying pan, cube steak, fried chicken or pork chops. then finish slow cooking in crockpot or oven. In the oven I double cover with foil over the meat inside the dish, and large piece of foil over entire dish, so the steam stays in. Makes it tender and the flavors combine.
I can’t wait to try this! My cubed steak has always been a hit or miss. It usually just too tough. I have some deer cubes steaks in my freezer and I’m gonna make this in the next few day! I’ll let you know how they turn out! Thanks so much for sharing! Love y’all! ❤️
I hope you like it!! Thank you 🙂
did you end up making it? I showed my husband.. and he goes, don't make it if it falls apart. I have no idea how to cook it so long like it needs but keep it in full pieces.
I could listen to you speak for hours! Your voice/accent/style remind me so much of a few weeks I spent in Alabama. You could read the phone book and people would watch your videos lol
Wow, thank you!
Beautiful video and awesome lady. I feel like I'm at home with mom and her cooking. There is absolutely nothing that compares to home cooking.
That looks delicious, and totally different than what we make heee in Oklahoma! What wonderful diversity in food our nation has!!!
What do you make with cube steak in Oklahoma? My mom and now I make chicken fried steak with white gravy.
You got that Wright.
Im glad you shared your Pam's recipe. I've always messed up a cube steak. And my 1 attempt at country fried steak was messed up too. So I always order those two when we go out to eat. I have a crock pot , who doesn't ?
Im going to give it another try.
I do not have a crock pot. lol
I love how you tell a story before you prepare the recipe.
Thank you 😊
I love the way your husband fixes his plate! Especially the pause at the end! Great hearty meals!
My mom used to make cubed steak alot when I was at home. I make it myself, but at times it was tough until I got my instant pot. Since I have been using my instant pot for my cube steak, it has been coming out nice and tender. I never thought of using my crockpot, so I may use it the next time. Your cube steak looked sooooo delicious!! Thanks for sharing!!
I brown mine like you do in flour, toss it in the crock pot with two cans of stewed potatoes, cook on low as long as I want. serve over instant mashed potatoes. perfect for a busy work night when you have hungry kiddos. my fave comfort food. even my mom never made this, I just winged it honestly. I want to try this now 👍👍 thank you!
Even though I grew up watching my mother cook this a a 101 times, to a completely tender result, honestly I’ve NEVER had the guts to even attempt cube steak. And I turned 50 this year ..LOL ..
🙂 I finally gave up trying to match Granny's LOL! Thanks for watching 🙂
@@CelebratingAppalachia - Well, I promised my husband I’d try it after my next trip to the grocery store. Pray for me… 😆
@@lorchid23 🙂
You should just go for it….
@@Barbie.Boo1961 - Oh, I’m gonna! My husband and I made a bet (I’m betting it’ll be chewy as a BF Goodrich and he’s betting it’ll be fine).
In all seriousness, I’m going to be absolutely overjoyed if my husband win the is bet, but I’m still pretty sure he’s going to lose that one dollar... and I get to wash the dishes. Again. 😆
That looks like a meal that would bring tears to my eyes. I can't wait to try it. Thank you for video, it has me sitting here day dreaming about all the wonderful meals at my Momma's kitchen table.
Wow you explained everything so well thank you for sharing all of your recipes
I love this! I do mine almost the same way but in the oven and I add sliced onions to make an onion gravy and bake it, covered, in a 350 oven for 1 1/2 hours. It's so good and like you said, foolproof. Delicious looking dinner, thank you!
Wow this looks great, I’m going to try this one. It’s similar to the “baked steak and gravy” my grandma would make, but she would use water to make enough gravy to cover the cube steak after frying and bake it covered in the oven until tender.
That looks delicious! Will have to try it. Thank you for sharing it with us.
Been looking for a good recipe for cube steak, and I can't wait to try this out. Thanks for sharing it and all the best wishes for your family's lives.
I'm glad to see your recipe for this. You can also do this with pork chops. The only thing different is you add a can of cream of mushroom soup to the gravy before you put it over the pork chops in the crock pot. They come out so delicious and tender.
Yes..my mil taught me the recipe..They are melt in your mout delicious with that gravy over mashed potaoes
My mom and grandma always made cube steak. We had it with milk gravy and white bread and fried potatoes. I can make all of that, but it just tastes so much better when my mom makes it ❤️
My brother always said it’s because it is the Moms magic dust, we now know it truly was Moms magic dust it’s call DNA, lots of loving memories, God Bless
@@connieparker8896 That's so true. The other day, I made myself some macaroni and tomatoes. Macaroni, tomato sauce, butter, salt, and pepper. My mom makes it exactly the same! I tell her that hers is better. I tell her every time that it's because she made it.
The only things I got her are macaroni and cheese, homemade spaghetti sauce, and grilled cheese. 🤣
Love cube steak!! Thank you so much for this great way to cook them. I've been eating them for over 40 years and never thought of doing this.
My hubs request this dinner frequently. One of his favorites. Thank for sharing
Dear Miss Tipper my Mother would make this with round steak the same way only she would trim the fat off first.Also she would put the liquid just above the steak.She also put some Worcestershire sauce.Salt and pepper ,and let it cook all day until it fell apart.I’m going to try your recipe God Bless
Looks really good, I’ve never had that before. I’m going to make this for sure! Thank you
Hope you enjoy it 🙂
So so good. Thank you so much for reminding me what I need to be including in my meal planning.
I love these traditions you are sharing with us. Thank you so very much I will definitely be trying this out. Much love from Baja California 🤠✌🏻