The banana pancake pops will cook quickly and taste delicious. Caution: once tried, highly addicting. Whether the first couple is darker than the others is unimportant. You’ll become accustomed to how long they need to fry.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup flour
- ¼ cup cornstarch
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 6 cube steaks
- 2 tablespoons butter, or as needed
- 1 cup milk, or to taste
- salt and ground black pepper to taste
Instructions
- Whisk flour, cornstarch, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a shallow bowl. Spread 1 tablespoon of the flour mixture onto a plate; press each cube steak into flour mixture to coat completely.
- Place coated steaks on a work surface and pound each several times with a meat tenderizer on each side to pound flour into steak. Pound each steak a second time to further incorporate flour mixture into the meat.
- Melt butter in a large skillet over medium-high heat until skillet is about 350 degrees F (175 degrees C). Cook steaks in hot butter until browned, 2 to 3 minutes per side. Transfer steaks and any stray pieces of meat to a plate and tent with aluminum foil to keep warm. Let skillet cool briefly.
- Heat the same skillet over low heat. Pour enough milk into the skillet to cover the bottom of the pan. Whisk 1 tablespoon flour mixture into hot milk until gravy has a cream-like consistency, 10 to 15 minutes. Add more flour mixture as necessary to thicken gravy. Transfer any steak scraps back into the skillet and season gravy with salt and black pepper.
- Place hot steaks on plates and top with gravy.
- When the flour sets into the cube steak it simply means that the dryness has been moistened by the juices of the steak, so it is not dry anymore.
- The gravy thickens slowly, do not add more of the flour mix until you are sure that it is done thickening. The gravy will thicken as it stands as well so it should be served very soon after cooking. Never leave the gravy unattended, you should be consistently stirring or adding.
- The more milk and flour mix you add the less meat flavor. Be careful to taste often and not make so much gravy that the meat taste goes away.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 0 g |
| Protein | 23 g |
| Saturated Fat | 6 g |
| Sodium | 311 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Made this several times. We are farmers with meat cows and have lots of cubed steak. Sometimes I add a little panko to the flour mixture if I have it on hand. My mother used to add Worcestershire sauce but husband hates, so I don’t tell him :). Now this is my go-to recipe.
Came out amazing! My family loved it.
Omg, I’m a terrible Cook, don’t even call myself a Cook but dishes like this makes me feel like I’m‘cooking with Gas’ lol TY ????No leftovers!
I brown mine in a skillet with flour, salt pepper and butter and put them in a baking dish, then pour gravy over it, cover with lid or foil and let it bake for two hours at 325. It is so tender. I like to use Heinz savory brown gravy and add some homemade from the skillet drippings.
This is one delicious recipe! Easy to cook and Heavenly to eat.
Turned out really good. Next time I’ll add some onions.
Easy and Awesome says it all.
Definitely good bones for a fantastic recipe. Just needs more seasoning! Next time I’ll saute some onions and mushrooms before cooking the meat, and probably add some worchestershire sauce or something. We only made 2 cube steaks and the recipe calls for 6, but I still made the same amount of gravy as the recipe called for, as we like lots of it. If making 6 cube steaks, I think you’d need to double the gravy ingredients if you like extra gravy.
I made this per the recipe. I thought there was too much pepper from the way I have been used to eating it when I was a kid. I would cut back on the ratio of pepper to salt on a one to one ratio. That is the only thing that I thought was off. i love pepper, so I still liked it a lot. And boosting the flavor with other additional ingredients is a nice recommendation as well.
I really liked this! I used cubed pork steaks, and added johnny’s season all. I did the large shell noodles as the side. I just wished there was more gravy! Since you have so much off the seasoned flour/cornstarch, you could probably make a lot more gravy.
I made half a recipe but it didn’t have enough gravy. I ended up doubling the regular gravy ingredients. The dish was very tasty and I will make it again, with my modifications.
VERY GOOD
I made this exactly as directed including pounding the flour into the meat. My first instinct was that the meat needed to be cooked in the oven to tenderize but due to time restraints I cooked it on top the stove for 2-4 minutes per side as the recipe called for. Happy that the internal temp reached 165 degrees but the meat was tough and chewy. This was a disappointment and waste.
I thought it was a little bland at first, but by the time I finished the steak, I was sponging it up off my plate! There was nothing left.
I would omit the pepper and add as needed after serving. It was almost inedible . I would also put it in a slow cooker or instantapot
My family liked this recipe and would like me to make it again. I followed the recipe. I made few changes. I left the salt out of the dredge flour and added a pinch of garlic powder and garlic powder. I thought that I lost the meat flavor in the milk gravy. To help the flavor I added 3 Tablespoons (1 packet) of brown gravy dry mix and a little exta water. My milk gravy turned brown, but was tasty. I gave this 4 stars because of the gravy, but this one is a winner I will make again.
It was ok, I would have rather had the dark gravy.
Not enough flavor, meat was tender, but I had to add spices
Very Good
4-19-2017 ~Pretty decent comfort food but a little flat as is. I added shallots and fresh mushrooms, and extra seasoning of Montreal Steak Seasoning, Worcestershire sauce, and more pepper. Also, instead of simply setting the sautéed steaks aside under tented foil while completing the recipe, I put them in a shallow baking dish with a little water, covered it and baked it at 350 degrees, maybe for half an hour, to ensure the steaks were tender. Rather than discarding the remaining juices once it came out of the oven I added it to the gravy, which contributed additional beefy flavor. In addition to being a little on the nondescript side, the gravy is very rich – perhaps this might be better using equal parts beef broth and milk.
I have little experience making a gravy and I did not make enough this time, but it is still delicious and easy to make.