Cubed steak was a staple in our house, growing up in Georgia. It is a cheap cut of beef, which is usually very tough. Pan frying it, allows drippings to form the base of the good ‘ole white gravy, we southerners like to put on anything. Patience is important, as well as very hot pan, when making homemade gravy. Use good quality milk, as it is the main ingredient in this smothering sauce. As my first entire meal plan post; this will take you step-by-step through the PREP and COOKING stages of this meal. Hope you enjoy it. PREP POTATOES Peel russet or Yukon Gold potatoes. Cut into 1/2″ or…
