CUBE STEAK WITH TOMATO BROWN GRAVY

Cube Steak with Tomato Brown Gravy image

Provided by Kathey Jo Hickey-Van Otten

Time 45m

Number Of Ingredients 13

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4 pieces of cube steak
1 egg, beaten
1 sea salt or kosher
2 Tbsp black pepper
2 c bread crumbs
1 Tbsp parsley
1 Tbsp basil
1 Tbsp rosemary
1 Tbsp crushed red pepper flakes
1 pt crushed tomatoes-i used my home canned tomatoes
2 Tbsp cornstarch
2 c water
1 large chopped onions

Steps:

1. Sprayed with pam my cast iron skilled, added the chopped onions, cooking on medium high or medium if that is too high on your stove.
2. Beat the eggs in the blender and place in a bowl big enough to put each piece of steak. Make sure the egg covers all the steak
3. Place all the spices in a baggy along with the bread crumbs. Mix it up by shaking. Add each piece of steak individually in the bagging and close, shaking it throughly to cover the steak.
4. Take steak out of baggy and place in hot skillet, along with the onions. Add a few tablespoons of butter to fry it with. Stir the onions so they won't burn. If necessary, take out of skillet and put on plate until steaks have finished cooking, which would be about ten minutes. Five minutes each side.
5. Take the steak out and put on plate and add the onions back in the skillet. Let them cook alittle to where they will begin to carmelize, in about 1-2 minutes. Use a whisk to stir everything up. Add the water a little at a time, and let it thicken up some some, by adding the cornstarch. Keep stirring to get the right consistancy of the gravy you want. Add the tomatoes and cook some more. May need to add a wee bit more cornstarch.
6. Once gravy is made, add the steaks back into the skillet and simmer for about ten minutes. It is done..I served with chopped butter fried cabbage which is sweet when cooked.