Pork Cubed Steak

This is one of Sweet Harold's true comfort food meals.  Usually, cube steak is the beef variety, but luckily for us, our local grocery occasionally has pork cubed steak.  It cooks quickly, especially in a castiron skillet.  Seasoned flour is the secret to a perfect fried cubed steak.  I hope you enjoy this dish as much as we do!

2 lbs. pork cubed steak

2 cups self-rising flour

1 t. salt

1/2 t. granulated garlic

1/2 t. paprika

a few grinds black pepper

1/3 - 1/2 cup vegetable oil

In a shallow plate, with a fork, gently mix together the flour and seasonings.

Gently press a few pieces of the cubed steak into the flour to coat both sides.  I prepare three pieces at a time.  As each piece is coated, place on a plate and set aside while the oil heats in the skillet.

Add oil to the skillet and heat over medium-high heat.  Place a few pieces of the steak into the oil and cook until browned.  Carefully, using tongs, turn the steaks over and cook until the other side has browned.  Remove the steaks from the skillet and place them on a paper toweled lined plate.  Repeat with the remaining pieces.  You may need to lower the heat slightly or add additional oil as you go.

To make the gravy:

After all the steaks have cooked, drain out all but a few tablespoons of the remaining oil.  Add a few tablespoons of the remaining flour you used to coat the steaks.  If you'd like, add a few more grinds of black pepper.

Using a wooden spoon, stir the flour for a minute or two until it browns and the raw flour taste has cooked away.

Slowly pour in about 2 cups of milk, and stirring constantly, continue cooking the gravy until it thickens.  

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