Round Steak Cubes With Sauce Food

12 TENDER BEEF CUBE RECIPES (+GARLIC BUTTER STEAK BITES)

Steps:

• Season the beef cubes with salt and pepper.
• Cook the meat in the olive oil for 3-4 minutes until golden brown.
• Add the garlic and butter to the pan and cook about 2 more minutes.

STEAK BITES

Steps:

• Trim off the excess fat from the meat, and then cut strips less than 1-inch wide. Rotate the meat and cut into small bite-size pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.
• Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.
• Next, turn on your ventilation fan-you'll need it! Heat the skillet over medium-high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, and then get very brown, before you add the meat.
• Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan - if it doesn't, the pan isn't hot enough. Don't stir or disrupt the meat for 30 to 45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds-just long enough to sear the outside of the meat but NOT cook the inside.
• Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!

CUBE STEAKS WITH BALSAMIC ONION GRAVY

Steps:

• Preheat oven to 350°F.
• Combine flour, salt, & pepper in a shallow plate. Dredge the meat in the flour mixture.
• Heat olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Set aside.
• Melt the butter in the dutch oven and cook onions in it until they are tender, add the wine and cook until it reduces. Top with browned steaks.
• Add remaining ingredients except for cornstarch. Cover and place in the oven. Cook for 2 ½-3 hours or until fork-tender. Halfway through cooking, add 1 more cup of broth so the meat is covered with liquid.
• Remove the dutch oven from oven and remove the steaks from the pot and place on a plate covered with foil.
• Combine cornstarch with 1 tablespoon water. Bring liquid in the pot to a boil. Stir in cornstarch slurry and stir until thickened.
• Serve over mashed potatoes.

ROUND STEAK

Steps:

• Trim beef; cut into serving-size pieces. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with pepper. Top with the onion, mushrooms and tomato sauce. Cover and bake at 325° for 1-3/4 to 2 hours or until meat is tender. Serve over noodles.

ROUND STEAK CUBES WITH SAUCE

Steps:

• In covered dutch oven add oil oil.
• Preheat oven to 325°F.
• Cut off fat from round steaks, discard.
• Cut in two inch long strips, then stack and cut in chunks.
• Put in dutch oven. Brown on top of burner, medium heat, Turning a few times to coat and cook.
• Note: Split the sugar, between wet and dry ingredients.
• In mixing bowl add flour, sugar, salt, pepper, gram marsala, dry mustard, all spice and celery seed.Mix.
• In another mixing bowl, add liquid sugar substitute, tomato sauce, vinegar, garlic, and water. Stir to blend.
• Add dry ingredients to wet ingredients, stirring.
• Pour over browned meat.
• Cover and cook in the oven about 2 hours May be necessary to add 1/4 cup water every hour.
• Note: If you want to add hot sauce ie Tabasco or other brand, add right before serving and stir.