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Berdean's Cube Steak

"My mom's recipe. Make gravy from the remains by adding flour, milk, salt, and pepper."

Ingredients :

• 4 (4 ounce) cube steaks
• salt and pepper to taste
• 1/4 cup all-purpose flour
• 1/3 cup vegetable oil
• 1 teaspoon beef bouillon granules

Instructions :

Prep : 5M	Cook : 4M	Ready in : 2H15M

• Season the cube steaks on both sides with salt and pepper. Pour the flour onto a shallow plate and press the steaks into the flour; shake off the excess flour. Heat the oil in a large skillet with lid over medium-high heat. Place the steaks into the hot oil, and cook until golden brown on both sides, about 3 minutes per side.
• Pour water into the skillet to almost cover the steaks. Stir the beef bouillon and salt to taste into the water. Bring to a boil; reduce heat to medium-low, cover, and simmer until very tender, about 2 hours.

Notes :

• The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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