Another one of those recipes that I can make in my sleep and will be in the Facebook album entitled "Simply Southern." If you're fortunate enough to be able to find pork cubed steak in your supermarket, give it a try. If not available, beef cubed steak is a perfect substitute. Simply substitute beef stock for the chicken stock in your gravy.
1 - 1 1/2 lbs. cubed steak
1 cup self rising flour
1/2 t. salt
1/2 t. black pepper
1/4 t. onion powder
1/4 t. granulated garlic
vegetable or corn oil
2 1/2 cups chicken broth
In a cast iron skillet over medium high heat, add oil to a depth of about 1/2 inch. Place flour and seasonings together in a shallow plate and using a fork, stir to combine. Place a few pieces of the cubed steak in the seasoned flour and coat thoroughly. When a drop or two of flour sizzles, your oil is ready.
Slowly add a few pieces of the steak into the oil and reduce heat to medium. Let steak brown and carefully turn over and cook the other side. Remove to a plate and continue cooking steak until all done. Keep remaining flour to make the gravy.
Lower heat to medium low, and pour out all but a tablespoon or so of the oil. Add remaining flour to the oil and, stirring constantly, let cook for a minute or two until the flour has browned. Scrape up any browned bits from the bottom of the skillet. Slowly pour in chicken broth and continue stirring while gravy thickens.
Lower heat to low and add the cubed steak back into the gravy until ready to serve. I served over mashed potatoes.