Cube Steaks With Fresh Tomato Sauce Food

CUBE STEAKS PARMIGIANA WITH FRESH TOMATO SAUCE

Steps:

• Heat olive oil in a saucepan and cook garlic until lightly golden brown and fragrant, about 1 minute. Carefully add tomatoes, tomato paste, salt, and pepper; stir to combine. Simmer sauce, stirring occasionally, until thickened, about 20 minutes. Remove from heat and mix in basil. Stir to combine, taste, and adjust seasoning with salt and pepper. Set aside.
• Season cube steaks with salt and pepper on both sides. Set 3 shallow dishes on the counter. Add flour and garlic salt to the first, beaten eggs to the second, and bread crumbs to the third. Season eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Coat each cube steak lightly with flour and tap off excess. Dip cube steak in beaten eggs, allowing excess egg to drip off before turning cube steak in bread crumbs. Press bread crumbs into the cube steak to make sure they adhere. Transfer breaded cube steak to a wire rack-lined baking sheet. Continue this process until all cube steaks are coated.
• Heat oil in a large skillet over medium heat until shimmering. Place cube steak gently into the skillet and cook on the first side until golden brown, 2 to 3 minutes. Turn over carefully and cook on the second side until golden brown, 2 to 3 minutes longer. Return to the baking sheet to drain.
• Set an oven rack about 8 to 10 inches from the heat source and preheat the oven's broiler. Line a rimmed baking sheet with parchment paper.
• Transfer cube steaks to the lined baking sheet and place the sliced mozzarella cheese evenly on top. Broil until mozzarella has melted and begins to brown, about 5 minutes. Spoon the tomato sauce over each cube steak before serving.

BEEF IN TOMATO SAUCE

Steps:

• Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
• Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
• Cover and place pot over low heat. Let it steam for 20 minutes.
• Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
• Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CUBE STEAKS WITH FRESH TOMATO SAUCE

Steps:

• In a 10 or 12 inch skillet over medium-high heat, in hot salad oil, cook steaks, a few at a time, 2 or 3 minutes on each side or until of desired doneness; place on warm platter and keep warm.
• Chop 3 tomatoes and slice 3.
• Reduce heat to medium; to same skillet add 1/4 cup water, chopped tomatoes, green onions, sugar, salt and basil.
• In cup, blend cornstarch and 1/4 cup cold water until smooth; gradually stir into tomato mixture and cook stirring until thickened.
• Add sliced tomatoes and cook until heated through.
• Spoon tomato mixture over steaks.

MUSHROOM CUBE STEAKS

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a piece at a time, and shake to coat. , In a large skillet brown steak over medium heat, in 1 tablespoon butter until meat is no long pink. Remove the steaks to a serving platter; spread each with 1/2 teaspoon mustard. Pour 1/4 teaspoon Worcestershire sauce over each; keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Add parsley and remaining Worcestershire sauce. Return steaks to skillet; cover and simmer for 5-7 minutes or until meat is tender.

CUBE STEAKS PARMIGIANA

Steps:

• Preheat oven to 375 degrees F; pan spray a 13x9x2-inch baking dish.
• In a large shallow dish, combine the flour, salt, and pepper.
• Crack the eggs into a small bowl, add the water, and beat well; pour into shallow dish.
• In another bowl, combine the crushed crackers, 1/3 cup grated Parmesan, and 1/2 teaspoon basil; stir well, then pour into shallow dish.
• Dredge each steak in the flour mixture, coating well, then in the eggs, then in the cracker mixture, gently patting the coating onto the meat.
• Heat a large skillet over medium high heat, add the oil, and saute the coated steaks until browned, about 3 minutes per side.
• Place the browned steaks in the sprayed baking dish and bake uncovered at 375 degrees F for 25 minutes (leave the oven on when done).
• In a bowl combine the tomato sauce, brown sugar, onion, half of the oregano, remaining basil, and garlic.
• Spoon tomato mixture over the steaks and return them to the oven to bake for an additional 10 minutes.
• Top each steak with a generous slice of mozzarella, sprinkle with the freshly grated (shredded is good, too) Parmesan, and sprinkle with the remaining oregano.
• Bake for about 3 minuntes until cheese are melted to your preference.
• Serve with lightly buttered fettuccini or fettuccini Alfredo, a nice green salad, and garlic bread.

CUBED STEAKS PARMIGIANA

Steps:

• In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and water. Place cracker crumbs, grated Parmesan cheese and basil in a third bowl. , Coat steaks with flour mixture, then dip in egg mixture and coat with crumb mixture. In a large skillet, brown steaks in oil for 2-3 minutes on each side., Arrange steaks in a greased 13x9-in. baking dish. Bake, uncovered, at 375° for 25 minutes or until thermometer reads 160°. Combine the tomato sauce, sugar, 1/4 teaspoon oregano and garlic powder; spoon over steaks. Bake 10 minutes longer., Top each steak with mozzarella cheese; sprinkle with shredded Parmesan cheese and remaining oregano. Bake 2-3 minutes longer or until cheese is melted.

SWISS CUBED STEAK CROCKPOT

Steps:

• 1. Oooh this is so easy. Just lay your sliced onions at the bottom of the crock pot. Lay cube steaks on top of the onions.
• 2. Pour both cans of tomatoes on top. Then sprinkle your fresh garlic or garlic powder, pepper and Lipton Onion soup mix on top of that. Cook 8 to 10 hours on low. When you are ready to dish up, you may want to drain the meat and take the juice with 1 tsp. of cornstarch and heat up in a pan to make a thicker gravy, then add meat back to the pan.
• 3. Serve over noodles, rice or potatoes. No salt needed to this dish.

BONELESS BEEF CUBED STEAK IN TOMATO, ONION GRAVY

Steps:

• 1. Sprinkle steaks with seasoned salt and pepper; dredge both sides of steaks with flour.
• 2. In frying pan, melt 1 tablespoon solid Crisco (or liquid vegetable oil). On Medium high heat, brown both sides of steaks; remove from pan to plate.
• 3. Lower heat to medium. Add onion rings and sauté until they are limp and take on a light brown color. If you need more shortening, just add a small amount of butter or margarine. Add 1 tablespoon flour, stir well and lightly brown flour.
• 4. Add can of tomatoes, 1 bouillon cube, and 1/2 cup of water (or liquid bouillon) to onions. Cook on medium-low for about 5 minutes.
• 5. Add cube steaks back to pan; cover the pan and continue cooking on medium-low for 20 minutes until tender.
• 6. Transfer steaks and gravy to serving platter or bowl. You can accompany this with or without yellow rice, coleslaw or a salad.