Posted By: The Ironic Chef
Mar 25 # 1 of 11
Description:
I love cube Steak. It's just one of those comfort food meals that leaves everyone happy. This steak comes out so tender you could cut it with a spoon. I like to serve it with either a rice or mashed potatoes. Pickled beets or cabbage make an excellent veggie.
Ingredients:
6 cube steaks
3/4 cups of flour seasoned with salt, pepper and a dash of garlic powder
1 packet of Lipton Beefy Onion Soup mix
4 1/2 cups of water
2 teaspoons of beef base
1 teaspoon of horseradish
1 teaspoon of vinegar
pinch of sugar
salt and pepper to taste
Directions:
Dredge the cube steak in the flour and shake off any loose flour. Heat 2 tablespoons of vegetable oil in a large skillet over medium high heat. Fry the cube steak 3 at a time until a nice golden brown crust is formed, flip and brown the other side.Remove from skillet and place on a plate. Continue until all the steaks have been browned.
Add the remaining flour from the dredging (1/4 cup) to the drippings in the skillet and stir cooking for about a minute. Add the water and stir to work the flour into it. Add the soup mix, beef base, horseradish, vinegar, and sugar and keep stirring until the gravy thickens.Turn the heat down to a simmer, taste and add salt and pepper to taste. Add the browned cube steak into the gravy and cover the skillet. Simmer for about 40 minutes or longer.If longer just keep an eye on the thickness of the gravy and add more liquid if needed.
to serve, place the cube steak on a platter, taste the gravy for seasoning. Add seasoning if needed. Spoon gravy over the cubed steak and some on the side for mashed potatoes or rice.
I love this in the fall when I'm harvesting ripe tomatoes from the garden. I cut a couple slabs of a beef steak tomato and place the tomato slices over the steaks and gravy.
Enjoy, IC
Posted By: Cook Chatty Cathy
Mar 26 # 2 of 11
IC
We love them too! I love frying them because they fry up so fast, I usually remove them just as soon as they are still a little pink in the middle and they finish cooking after removing them from the oil. BUT my real favorite is PORK CUBE STEAKS!!! Pork is hard to find but sooooo delicious and I do not leave them pink, but oh so tasty and tender, a little hard to find, but worth looking for, you almost won't want to go back to beef cube steaks!
Mar 26 # 3 of 11
I try not to eat a lot of beef but I did buy a needler so I could make venison cube steaks. Definitely very tender. Thanks for the recipe.
Posted By: The Ironic Chef
Apr 15 # 4 of 11
Elton Brown was making fun of needlers on his cube steak show. I make a version of a chuck wagon steak that is very much like the cube steak recipe. I take round steaks and beat the heck out of them with a wooden mallet. Tenderizing them really well. then dredge and cook as cube steak. I enjoy making the chuck wagon steaks in the dutch oven.
Cathy, the pork that you use, does it come pre mangled or do you pound it yourself? Many of my southern friends have also mentioned using pork.
Apr 15 # 5 of 11
One of the many reasons I dislike Alton Brown is his inconsistency and self-contradictory pronouncements.
When he did a show about Swiss Steak he couldn't rave about the needlers enough. They are, according to him then, the best way of tenderizing tough cuts. So what's changed that for tenderizing cube steak they're the pits?
In fact, used correctly (I have a 48 blade Jaccard myself) they are indeed fantastic for tenderizing tough meats. Anyone who's tried one with, say, flank steak, doesn't go back to other methods.