CUBED STEAK AND GRAVY RECIPES

Steps:

• Combine 1 1/4 cups water, cream of chicken soup, Au Jus mix and French onion soup together in Instant pot. Mix well.
• Add cubed steak to the pot.
• Attach lid and turn valve to “Sealing” position. Set MANUAL or PRESSURE COOKto 20 mins.
• Once it beeps (notifying you that it's ready) turn valve to “venting”. This is also known as the “quick release” The steam will be very hot so be careful when doing this. Do not remove lid until the steam has fully stopped.
• Remove lid. Remove steak from the pan. Turn OFF the instant pot.
• In a small bowl or cup, combine ¼ cup water and cornstarch to create a “slurry”. Pour mixture into grave mixture and whisk well.
• Put steaks back into gravy mixture. Attach lid and leave the instant pot turned off. Keep warm until ready to serve.

Steps:

• Preheat oven to 350. Heat olive oil in large (cast iron works best) skillet on med-med/high heat.
• Mix flour, salt & pepper (I prefer fresh ground) in pie plate.
• Dredge cubed steaks in flour mixture.
• Brown steaks maybe 5 min. per side.
• Turning over a few times.
• Place cooked cubed steaks in a deep casserole dish. Drain oil from skillet, reserving steak/flour residue.
• Mix soup mix with 2 cups water in a bowl.
• Pour water into cast iron skillet.
• Turn heat higher whisking to loosen browned bits in skillet. I sometimes add some of the leftover flour at this time... mixture does not need to be thick as it thickens in the oven.
• Pour this mixture over cubed steaks.
• Bake, uncovered, for 1 hour.
• Makes its own gravy & cubed steaks are so tender, you won't need a knife!