Crumb Coated Cube Steaks Food

CRUMB-COATED CUBE STEAKS

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.

CUBE STEAKS WITH GRAVY

Steps:

• Place flour in shallow dish. Add steaks, 1 or 2 at a time, and turn to coat completely. , In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a 3-qt. slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender. , In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve over mashed potatoes or noodles.

GARLIC CUBE STEAKS

Steps:

• In shallow dish, mix egg product and garlic. In another shallow dish, place cracker crumbs. Sprinkle both sides of beef steaks with salt and garlic pepper. Dip both sides of each steak into egg product mixture, then coat with cracker crumbs.
• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add beef; cook about 2 minutes or until brown. Turn beef, adding some of the remaining 1 tablespoon oil under each steak. Cook about 2 minutes longer or until brown. Add onion. Reduce heat to low. Cover and cook about 30 minutes or until beef is tender. Remove beef from skillet; cover to keep warm.
• Meanwhile, in small bowl, mix broth and cornstarch. Add to skillet; heat to boiling, stirring constantly. Serve sauce over beef; sprinkle with parsley.

YUMMY CUBE STEAKS

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.

CUBE STEAK PARMIGIANA

Steps:

• Preheat the oven to 350°F In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the egg and water with a fork. In a third bowl or shallow dish, mix together the bread crumbs, 1/3 cup of Parmesan cheese, basil and oregano.
• Heat the oil in a large skillet over medium heat. Pound steaks lightly with meat tenderizer or kitchen mallet. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the bread crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish, top with marinara sauce and cover with foil.
• Bake for 25 minutes in the preheated oven. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake uncovered for 25 more minutes. Serve with pasta.

CUBE STEAKS BAKED IN GRAVY

Steps:

• Brown the cube steaks in 1 tablespoon butter, until browned on both sides.
• Transfer the browned cube steaks to a covered casserole dish.
• Saute the onions and Mushrooms in remaining tablespoon butter until softened about 5-6 minutes.
• Place the mushroom/onion mixture over the browned cube steaks in casserole dish.
• Mix the soups until well combined, add the minced garlic, Worcestershire sauce, kitchen bouquet stirring until well combined.
• Pour mixture over cube steaks and mushroom onion mixture.
• Place in preheated 350°F oven, covered and bake for 2 hours.