Southern Cube Steak Gravy using Banana Flour

Name: Southern Cube Steak Gravy using Banana Flour
Yield: 6
Cuisine: Southern Grain-Free
Ingredients: Fond - the brown bits and the leftover drippings left after frying the cube steak .; 1/4 cup Oil - Oil drippings from frying the cube steak plus enough Organic Olive Oil to make 1/4 cup.; 1/4 cup Banana Flour; 1 teaspoon Organic Dried Oregano; 1 teaspoon Organic Dried Parsley; Tellicherry Black Pepper - to taste - About 1/8 teaspoon; Pink Himalayan Salt - to taste - About 1/4 teaspoon; 1 1/2 cups room temperature filtered or spring water

Jump to recipe

This is one of the most flavorful gravies I have ever eaten. It is such a beautiful brown color so rich and thick we just knew we had to share our Cube Steak Gravy recipe with our followers at Our Southern Odyssey. Our Cube Steak Gravy only takes a total of eight minutes to prepare from start to finish. Simplicity is key to this recipe. It only takes eight ingredients and eight kitchen tools as well. I guess this is the recipe of eight. The number sure is showing up a lot.

The secret to the Cube Steak Gravy’s flavor is the fond. Fond is the brown bits and leftover drippings that are left in the skillet after frying the Cube Steak. As the cube steak was cooking in the skillet it was flavoring the oil and tiny pieces of flour and meat was being left in the skillet. What some people might discard should be cherished. Because, fond should be appreciated for the flavor it adds to gravies.

Gravies call for flour and most gravies call for a grain flour. Our Southern Odyssey has swapped out the traditional flour for banana flour. Banana flour is unique in the way that the flour has only a slight taste. Not anymore than the traditional grain flour. And the flour is naturally brown. Which helps when making brown gravy. Banana flour is our go to flour in many recipes. Because banana flour is made from green (unripened) bananas, it is important to note that it is a resistant starch.

Resistant starches can be a little difficult for people to digest who are not used to eating resistant starch foods. They remain intact until they reach the large intestines where they are then broken down. Resistant starches are excellent for the good bacteria in the large intestines and colon. Some resistant starches include: potatoes, yams and plantains. If you have difficulty with resistant starches it is best to start with a smaller amount and increase a little bit at a time, until your system can tolerate the starch.

Seasoning is very important when making our Cube Steak Gravy. We add organic oregano, parsley, pink salt and black pepper. The slightly brown oregano adds an earthy grounded flavor to the gravy. The vibrant green of the parsley adds a little bit of bitter and freshness to the gravy. Creating delicious gravies, no matter what type of gravy, depends on using the correct seasoning to get the best flavor. It is important to note that the better or higher quality of seasoning the better the flavor. We use fresh organic spices when they are in season and organic dried seasoning when the herbs are not in season.

When purchasing dried spices or herbs it is better to buy them that have been protected from the light. Most dried spices and herbs in stores are sold in clear glass containers. When buying spices in clear glass containers make sure to look at the herbs within the container and make sure that the herbs or spices still have the correct color and are not faded out. If the spices are old they will have no flavor.

When creating a gravy the roux is the first step. A roux is made out of oil and flour that is heated in a skillet. The roux has to be heated long enough to remove the flour taste and combine the oil and flour together into a single compound. Cooking the flour makes the flour brown. We use banana flour which is already brown; however, it still needs to be cooked to remove the flour taste.

So the cube steak has finished cooking in the cast iron skillet and the last cube steak has been placed in the baking pan to go into the oven to tenderize. After the cube steak has been removed from the skillet take and turn the eye (burner) off and remove the cast iron skillet from the burner. As you look at the cast iron skillet, in the bottom, there will be a mixture of oil and cooked pieces of flour, meat and seasoning that accumulated in the skillet while cooking the cube steak. Delight should feel a persons face when they see this. Because the oil and brown bits, also called fond, contain so much flavor. It is the secret ingredient to this recipe.

Instructions:

It is important to note that the skillet and grease are extremely hot so be careful. Take a small glass bowl, we use a shallow cereal bowl. And pour the grease and brown bits into the bowl. Try to rake out as much as possible but don’t worry if some of the bits are left in the skillet. We will be using this skillet to make the gravy. Some of the grease and oil may run down the side of the skillet so have a folded paper towel handy to wipe off the oil from the outside of the skillet. Remember, that the skillet is still very hot so be careful not to burn any fingers. Set the cast iron skillet onto the burner. The burner should be cooled enough now. We are not yet ready to turn the burner on just yet.

Now take and measure out the oil that was placed in the small bowl. We just want the oil and grease measured out, not the brown bits (fond). Use the step-by-step guide as a visual for this step. If there is not enough grease and oil to fill the 1/4 cup take and add fresh oil to finish filling up the cup. Set the oil to the side.

Take and measure out 1/4 cup of banana flour. It is perfectly acceptable to use the banana flour that the meat was battered in earlier. However, please note that if the cube steak was cooked on one day and the gravy will be made the next day do not use the banana flour that was used to batter the meat. So if the flour that was used to batter the meat is not used that same day, just after cooking the cube steak, discard the flour and use fresh banana flour. We use the leftover banana flour to save on food waste. However, if you are not comfortable using the banana flour that was used to batter the meat, don’t use it. Instead use fresh banana flour. It is, also, important to note never use the spoon that was used to rake the used banana flour into the measuring cup in the fresh bag of banana flour. Get a clean spoon. Make sure to never cross contaminate utensils.

Now that the oil and flour have been measured out it is time to turn the burner on medium heat. If you have not already place the skillet on the burner now is the time. Start by pouring the oil into the skillet, followed by the banana flour. Use a spatula to mix the oil and flour together. The step-by-step guide shows images of how to do this. Right now with the oil and flour we are creating a roux.

Never walk away from the gravy, it will burn. Keep moving the spatula back and forth through the oil and flour mixture. If there are clumps that form take the back of the spatula and press the lumps out. Continue to move the mixture around. Notice how the flour is getting darker as it cooks. As soon as the oil and flour mixture starts to lightly boil take and add the seasoning such as the oregano, parsley, pink salt and black pepper. Mix the seasoning into the oil and flour mixture with the spatula. Cook the mixture for about one minute.

As soon as the seasoning is incorporated into the oil and flour mixture, and it has had time to cook for just a little bit, take and add the water to the skillet. As the water is being added to the skillet take and continue to move the spatula back and forth through the roux and the water. The gravy will start to thicken fairly quickly now. The water should start to boil in about three minutes. After the gravy has come to a boil allow it to boil for about 2 minutes. Add the fond (brown bits) to the gravy now and incorporate them into the gravy.

After the gravy has cooked turn the burner down to low or medium low and let simmer until ready to serve. This is the perfect time to check and see if enough salt and pepper has been added to the gravy for personal taste. Remember that the gravy is hot so don’t burn yourself. When it is time to serve the gravy pour the gravy into a gravy boat or another serving bowl. And don’t forget to turn off the eye (burner) after the gravy is served.

That is all it takes to make, a delicious homemade from scratch, cube steak gravy. We hope that the step-by-step guide as well as the write-up helps. Our Southern Odyssey posts new recipes every week. So don’t forget to check back with us on a regular basis.