The Weeknight Table

Meat ☐ 2 large cube steaks

Dairy ☐ ¼ cup buttermilk

Produce ☐ 1 large onion, sliced ☐ 1 green bell pepper, sliced

Baking Aisle ☐ 1 cup all-purpose flour

Seasonings ☐ 1 teaspoon salt ☐ 1 teaspoon black pepper ☐ 1 teaspoon onion powder ☐ 1 teaspoon garlic powder ☐ 1 teaspoon Italian seasoning ☐ 1 teaspoon Cajun seasoning

For the Gravy ☐ 3 tablespoons neutral oil (vegetable or canola) ☐ 2 tablespoons all-purpose flour ☐ 1 teaspoon chicken bouillon ☐ 1 teaspoon beef bouillon ☐ 2 cups water

For Serving (optional) ☐ Cooked rice or mashed potatoes

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Instructions

Cut the cube steaks in half to make four pieces. Season both sides evenly with salt, black pepper, onion powder, garlic powder, Italian seasoning, and Cajun seasoning. Let the steaks sit for 10–15 minutes to marinate. Pour the buttermilk over the meat and toss gently until lightly coated.

Dredge each piece of cube steak in flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat. Fry the steaks until golden brown on both sides, about 2–3 minutes per side. The steaks should not be fully cooked through. Remove them from the pan and set aside.

Carefully pour off most of the oil, leaving about 2 tablespoons in the skillet along with the browned bits. Add the sliced onion and bell pepper and cook over medium heat until soft and translucent, stirring and scraping the bottom of the pan, about 5–7 minutes.

Sprinkle the flour into the pan and stir constantly, cooking until the flour browns slightly and smells nutty. Add the chicken bouillon and beef bouillon, then season the pan with additional black pepper, garlic powder, and onion powder if needed. Slowly pour in the water, stirring continuously to form a thin gravy.

Nestle the cube steaks back into the gravy, along with any juices they released. Reduce the heat to low and simmer until the gravy thickens and the steaks are tender and cooked through, about 15–20 minutes. Spoon the onion gravy over the steaks as they cook.

Serve hot over rice or mashed potatoes.