Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cube steak & gravy instant pot ip. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Cube Steak & Gravy Instant Pot IP is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Cube Steak & Gravy Instant Pot IP is something that I have loved my whole life.
Compare Prices on Cube Steak in Kitchen Gadets. Cube steak, sometimes labeled as cubed steak or minute steak, is an inexpensive, flavorful cut of beef that's pre-tenderized. It's taken from the top or bottom round — a tough portion near the rump. Season steaks with salt and pepper.
To get started with this recipe, we must prepare a few ingredients. You can have cube steak & gravy instant pot ip using 14 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Cube Steak & Gravy Instant Pot IP:
- Prepare Dredge
- Make ready 1/2 cup flour (ap)
- Get 1 tsp. Salt
- Make ready 1 tsp. Pepper
- Get 2 tsp. Garlic powder
- Take 1/4-1/2 tsp. Cayenne (optional)
- Prepare Main
- Get 3/4 pounds cube steak
- Make ready 1 gravy packet
- Prepare 1/2 large onion
- Take 1 tsp. Salt
- Get 1 tsp. Pepper
- Prepare 1/4-1/2 tsp. Cayenne (optional)
- Get 1 1/2-2 cups broth
Heat the oil in a large skillet with lid over medium-high heat. Mix flour, paprika, & grill seasoning together and place on a plate. Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing").
Instructions to make Cube Steak & Gravy Instant Pot IP:
- Mix dredge ingredients in whatever container you wish.
- Cut your cube steak how you like, I like bite sized pieces.
- I just toss it in the dredge until coated.
- Chop half an onion, I like this long, but do what you like.
- Set your IP to saute
- Add 2-3 Tbl. Oil to the liner. Once hot, put in your floured meat and brown it.
- Once your meat is just browned, add your onions.
- Keep stirring until the onions just turn a little
- I happened to buy this gravy, use what you like.
- Add your gravy and broth to the mix in the liner. Give it a stir.
- Set your IP to pressure cook for 15 minutes
- Quick Release (QR) pressure when time is up
- 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 😉
- We served this with a potato and cauliflower mash which is posted also.
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). This is the most common cut of meat used for the American dish chicken fried steak. Cube steak is a cut of meat that has already been tenderized and pounded with a meat mallet or machine. The "cube" in cube steak refers to the small, cube-shaped indentations in the meat made by the tenderizer.
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