COMFORTING CUBE STEAKS
These steaks are wonderful and easy to make. They also make their own gravy. Wonderful served with rice.
Provided by KARISSAK
Categories Meat and Poultry Recipes Beef Steaks
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
- Season the steaks on both sides with Cajun seasoning and black pepper. Place the steaks into the prepared baking dish. Pour the lemon-lime beverage over them. Combine the cream of mushroom soup and dry onion soup mix, and pour over the steaks.
- Bake, uncovered, for about 1 hour, or until meat reaches desired doneness. Do not open the oven door during the first hour of cooking. Serve steaks with gravy spooned over.
Nutrition Facts : Calories 299.4 calories, Carbohydrate 24.4 g, Cholesterol 27.9 mg, Fat 15.1 g, Fiber 0.5 g, Protein 16.9 g, SaturatedFat 4.2 g, Sodium 1703 mg, Sugar 2.6 g
CUBE STEAK WITH GRAVY
This is my husband's favorite cube steak, passed down from his grandma. Yummy steak with great gravy as long as you're patient while making the gravy. Best served with rice.
Provided by C Hills
Categories Meat and Poultry Recipes Beef Steaks
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk flour, cornstarch, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a shallow bowl. Spread 1 tablespoon of the flour mixture onto a plate; press each cube steak into flour mixture to coat completely.
- Place coated steaks on a work surface and pound each several times with a meat tenderizer on each side to pound flour into steak. Pound each steak a second time to further incorporate flour mixture into the meat.
- Melt butter in a large skillet over medium-high heat until skillet is about 350 degrees F (175 degrees C). Cook steaks in hot butter until browned, 2 to 3 minutes per side. Transfer steaks and any stray pieces of meat to a plate and tent with aluminum foil to keep warm. Let skillet cool briefly.
- Heat the same skillet over low heat. Pour enough milk into the skillet to cover the bottom of the pan. Whisk 1 tablespoon flour mixture into hot milk until gravy has a cream-like consistency, 10 to 15 minutes. Add more flour mixture as necessary to thicken gravy. Transfer any steak scraps back into the skillet and season gravy with salt and black pepper.
- Place hot steaks on plates and top with gravy.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 11 g, Cholesterol 55.2 mg, Fat 13.6 g, Fiber 0.3 g, Protein 22.8 g, SaturatedFat 6.1 g, Sodium 311.4 mg, Sugar 1.9 g
CUBE STEAK SKILLET SUPPER
I FIRST made this delicious main dish in the '70s for a progressive dinner party. It was so easy to prepare. This fast recipe came in handy while I was a working mom, too. -Karen Rodgers, Verona, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add steaks, one at a time, and shake to coat. In a large skillet, brown steaks on both sides in oil until no longer pink. Set aside and keep warm. , Add the onion, potatoes and beans to skillet; stir in soup. Return steaks to skillet. Cover and simmer for 15 minutes or until meat is tender. Sprinkle with paprika.
Nutrition Facts :
YUMMY CUBE STEAKS
A simple-to-make recipe that's also inexpensive! Makes the house smell wonderful as it cooks, and tastes great on those chilly fall nights. We typically serve this over cooked egg noodles with a tossed green salad, but it would be nice over rice, as well. Enjoy!
Provided by ANITA R.
Categories Meat and Poultry Recipes Beef Steaks
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, place the cube steak, flour, salt, and pepper. Seal, and shake to coat.
- Heat the olive oil in a large skillet over medium heat, and brown the cube steak. Reduce heat to low, and mix in the tomatoes, tomato sauce, onion, and Italian seasoning. Cover, and simmer at least 1 hour, stirring once.
- Place the zucchini in the skillet, and coat with the tomato sauce. Continue to simmer uncovered 10 minutes, or until zucchini is tender.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 15.7 g, Cholesterol 36.4 mg, Fat 12.7 g, Fiber 3.3 g, Protein 21.6 g, SaturatedFat 3.4 g, Sodium 959.3 mg, Sugar 7.2 g
QUICK CUBE STEAKS
The recipe I cut out from the Miami newspaper (many years ago) calls this "German Quick Steaks"--not too sure where the "German" part comes from. Makes cube steaks tender and easy. Serve with mashed potatoes or egg noodles.
Provided by NC Gal
Categories Meat
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Chop onion.
- Melt butter in a heavy skillet over medium heat.
- Add the steaks and onions, browning steaks on both sides.
- While steaks are browning, mix gravy mix according to to package directions.
- Add vinegar and brown sugar to gravy.
- Pour gravy over steaks and lower heat. Cover and simmer 20 to 30 minutes until meat is tender. Check periodically to make sure liquid does not evaporate. Add water as necessary as the gravy cooks down and get very thick. I have simmered for up to an hour with good results. Just keep an eye on the gravy--don't want it all to evaporate.
CREAMY TENDER CUBE STEAKS
Cube steaks make for an easy meal and this one certainly qualifies! The steaks are tender and the sauce flavorful.
Provided by Lorraine of AZ
Categories Meat
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F. Grease a 9" x 13" baking pan.
- Place cube steaks in prepared pan. Sprinkle with pepper. Pour soda over top of steaks, then sprinkle with onion Spread soup over the top.
- Bake in preheated oven 1 hour or until done.
SUPER TENDER CUBE STEAKS
This is just something i threw together and it turned out to be really good!! You can pretty much change up the spices to your liking, the steaks turned out super tender and the taters well..lol i've never met a bad one!!!! I made this for 2 so im posting the recipe to reflect that but you can make as much as you need by using a larger pan.
Provided by onegoofydevil
Categories < 4 Hours
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Spray a baking dish with nonstick spray.
- Season the cube steaks on both sides with seasoning salt, garlic and black pepper.
- Place some rings of onion on top of steaks, then add chunks of potatoes, then a few more onions.Sprinkle potatoes and onions with a little more of the seasoning.
- Pour beef broth over all and also add the worcheshire sauce to taste. Cover tightly with foil and bake at 325 for 2 hours ( no peeking till at least 1.5 hours then check if more liquid is needed).
- You may also add any other veggie of your choice at the beginning, carrots or some shrooms might be good! Enjoy.
TENDER CUBE STEAKS
I use this recipe for venison cube steaks, which can be extremely tough if not cooked properly. You can use it for beef too. Either way it's delicious, flavorful and tender! Serve with rice, egg noodles, or mashed potatoes.
Provided by JollyBaker1817
Categories Deer
Time 1h10m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Grease a 9x13 inch baking dish.
- Season steaks with black pepper, garlic powder, and Cajun seasoning.
- Place steaks in baking dish and pour the club soda over them.
- Combine cream of mushroom soup, cream of mushroom with roasted garlic soup, and dry onion soup, and pour over the steaks.
- Bake uncovered for one hour, without opening the oven door.
Nutrition Facts : Calories 119.7, Fat 6.9, SaturatedFat 1.5, Cholesterol 0.3, Sodium 1296.9, Carbohydrate 12.8, Fiber 0.7, Sugar 3.3, Protein 2.5
CRUMB-COATED CUBE STEAKS
"I always buy steaks like this that are already cubed and tenderized at the meat counter. Fresh tomato slices, mashed potatoes and black-eyed peas complete this menu."-Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the cracker crumbs, flour, salt, baking powder, cayenne and pepper. Dip steaks in egg mixture, then in crumb mixture., In a large skillet, cook steaks in oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm., For gravy, stir flour into the pan until blended. Gradually add milk, stirring to loosen browned bits from pan. Bring to a boil; cook and stir 2 minutes or until thickened. Season with salt and pepper. Serve with steaks.
Nutrition Facts : Calories 418 calories, Fat 20g fat (4g saturated fat), Cholesterol 113mg cholesterol, Sodium 687mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 33g protein.
SARASOTA'S TENDER GARLIC CUBE STEAKS
Classic remake. These are tender, savory and very easy to make. Serve the classics with this, mashed or baked spuds, carrots or baby peas, but I love to serve grilled portabello mushrooms as well. Cube steaks at times get a "bad rap," because they are cooked quick and then they are tough. Well they are not meant to be cooked quick, they need a little simmer time to get that fork tender savory flavor. Also, I can't say that these are low fat, but they are definitely a lighter version. There is NO soup or no packaged sauces in this recipe.
Provided by SarasotaCook
Categories Meat
Time 50m
Yield 4 1/4 lb steaks, 4 serving(s)
Number Of Ingredients 14
Steps:
- Crackers -- The first step is to crush the saltines. About 20-25 crackers will give you about 1 cup, but crush them fine. A fine crushed cracker will stay on the beef better than those not crushed well. I just use a baggie (ziploc) and my meat mallet or rolling pin. Use anything you have.
- Steak -- Bring the steak to room temp and season well with salt and pepper and make sure to rub in the seasoning.
- Breading Station -- Dip #1 - Wet -- In a small bowl or pie plate, beat the eggs well. Dip #2 - Dry -- In a small bowl or pie plate again, add the cracker crumbs, thyme, garlic, and red pepper flakes.
- Dip each cube steak into the egg mixture, then into the cracker crumbs coating well. Make sure to press the crackers crumbs into the steaks.
- Pan Fry -- In a large saute pan, heat up the olive oil to medium high heat and add the steaks. Make sure you use a large enough pan so they are not crowded. Brown well on the first side until golden brown. Then flip, you may need to add a bit more oil if the pan is too dry - not much, just a touch. Add in the sliced onion and garlic and brown the second side until golden brown as well. Then reduce the heat to low. Add 1/4 cup of the beef broth and cover. Cook 30-40 minutes until tender. Stir once or twice during cooking.
- Sauce -- Once the steaks are done, remove and cover with foil. Make sure to leave the onions in the pan. Mix the cornstarch with the remaining beef broth and pour into the pan along with the garlic and onions. Bring to a boil until thickened and then reduce the heat and just simmer 2-3 minutes. Add in the parsley and taste for any additional seasoning, salt and pepper.
- Serve -- Pour the onion gravy over the individual steaks. ENJOY! Serve this with some mashed potatoes or parsnips, peas, carrots and I love a couple of grilled portabellos. Just a great classic dish.
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