French Onion Cubed Steak Food

CUBED STEAK ONION GRAVY

Steps:

• Mix flour, pepper, salt, and garlic powder in a shallow dish. Coat cubed steak with flour mixture. In a skillet heat oil and cook steak about five minutes on each side until brown and done on inside. Remove steak from pan.
• Add beef broth, onion, and dry onion soup mix to pan and cook until onions are done. Can thicken gravy with a little of the leftover flour if you want it thicker. Serve gravy as a side or pour over steak. Serves 4.

CUBE STEAK WITH ONION GRAVY

Steps:

• Heat oil in a skillet.
• Mix flour, salt and pepper.
• Dredge cube steaks in flour mixture; fry steaks until cooked but do not overcook or will become stringy.
• Remove steaks from pan and drain on towels; cover to keep warm.
• Drain off all of fat except for 2 tablespoons.
• Saute onion in skillet till tender;scrape up little bits of meat from pan.
• Add flour and cook with onion till slightly brown.
• Whisk in beef broth and cook till thick and bubbly. If not thick enough mix up a little flour/water and whisk into gravy.
• Cut cube steaks into 1" strips and return to pan with gravy; heat through and serve.

MY COUNTRY STYLE STEAK

Steps:

• Heat the oil in a large skillet over medium-high heat. Coat cube steak pieces with flour, and shake off the excess. Fry steak pieces in the hot oil just until browned on each side and there are some juices in the pan. Remove with a slotted spoon and set aside.
• Stir together the onion soup mix and 1 tablespoon of flour; sprinkle into the skillet. Cook and stir over medium heat until it starts to brown. Gradually mix in the water to make a gravy. Return the cube steak to the pan, and season with salt, pepper, and garlic salt. Cover, and simmer over low heat for about 1 hour.

CUBE STEAK WITH MUSHROOM-ONION GRAVY

Steps:

• Season cube steaks with salt pepper and meat tenderizer.
• Brown steaks in electric skillet using scant oil or cooking spray.
• Add 1 cup of water, dry soup mix, and canned soup.
• Stir to mix dry and wet ingredients.
• Cover and cook on lowest setting for two hours.
• Remove meat to plate and thicken gravy with a little corn starch in water.
• Serve meat topped with gravy and enjoy!

FRENCH ONION STEAK WITH MUSHROOMS

Steps:

• Melt 2 T butter in 12-inch skillet over medium-high heat.
• Add mushrooms and cook, stirring occasionally, 10 minutes until browned and liquid has evaporated. Transfer to bowl.
• Start to cook egg noodles according to package directions.
• Sprinkle steaks with salt.
• Brown 2 steaks, 1 1/2 minutes per side. Transfer to bowl with mushrooms. Repeat process with remaining steaks.
• Return steaks and mushrooms to skillet.
• Add 1/3 cup dry sherry and bring to a boil; boil 30 seconds.
• Add French onion soup and 2/3 cup water; return to boil.
• Reduce heat to medium-low and simmer 20 minutes until steaks are tender and sauce has reduced slightly.
• Drain noodles. Serve steaks with noodles and your favorite vegetable.

BAKED FRENCH ONION AND STEAK SOUP

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Use 2 teaspoons olive oil to coat the bottom of a stainless steel oven-safe frying pan.
• Lightly salt and pepper the steak on both sides; place in skillet with the oil.
• Pour Worcestershire sauce over steak and add 1/2 cup water into bottom of pan.
• Place the pan in oven and bake for 30 minutes.
• Remove the pan from oven.
• Transfer steak to cutting board.
• Reduce oven heat to 250 degrees Fahrenheit.
• Remove the fat and bone from the meat.
• Return fat and bone to pan with the drippings still in it.
• Add 4 cups water.
• Heat to boiling and scrape any bits from bottom of the pan.
• Boil for about 15 minutes.
• In another stockpot melt 3 tablespoons butter and 1 tablespoon olive oil. add onions.
• Reduce heat to medium-low and cook slowly, stirring often, for 15 minutes or until onions are translucent.
• Chop the cooled steak in small pieces and add to onion.
• Sprinkle flour over the meat and onions and mix through.
• Strain the liquid in the pan into the onions in the stock pot.
• Add remaining water; add the beef base.
• Cover and reduce heat to medium low; simmer for 15 minutes.
• CROUTONS: Melt the butter with the garlic clove in a small saucepan and cook on low 5 minutes.
• Brush both sides of French bread slices.
• Place in 250 degree Fahrenheit oven for 15 minutes.
• Turn over and cook another 15 minutes.
• Remove and let cool slightly.
• Cut each into 6 pieces.
• Place 4 or 5 croutons in soup crocks; ladle soup over.
• Top with a slice of provolone cheese and a generous sprinkle of parmesan cheese.
• Place under broiler until cheese is melted and starts to brown.

STEAKS WITH FRENCH ONION SAUCE

Steps:

• Sprinkle steaks with thyme, pepper and garlic powder. In a large skillet over medium-high heat, brown steaks in 1 teaspoon butter on both sides. Remove and keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Add consomme and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Return steaks to the pan. Cover and cook for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with toasted French bread.

FRENCH ONION CUBED STEAK

Steps:

• 1. Sprinkle both sides of steak with salt and pepper, to your taste. Then dredge steaks in flour, covering completely and patting to make sure flour sticks to meat.
• 2. Melt butter in large, non-stick fry pan over medium-high heat. Place steaks in melted butter and brown on both sides. Sprinkle onion soup mixture over the steaks, followed by water and wine. Reduce heat to low and let simmer for about 10-15 minutes. Thin with more water, if needed.
• 3. Serve while hot, covering with the gravy.

FRENCH ONION SALISBURY STEAK

Steps:

• Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape into 3/4 to 1-inch thick oval patties.
• Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
• Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.
• Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, and then add the salt and thyme.
• Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.
• Serve steaks on Cheese Toasts with onion soup ladled over.
• Garnish with parsley and Parmesan.