Creamycubesteak Recipes

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CUBE STEAK RECIPE



Cube Steak Recipe image

This Tender Cube Steak is smothered in a delicious brown gravy with onions and pan fried on the stove top or in the Slow Cooker! Serve this over mashed potatoes, noodles, or rice, with roasted green beans or carrots!

Provided by Stephanie

Time 45m

Number Of Ingredients 19

4 cube steaks
3 Tablespoons flour
2 Tablespoons olive oil
3 tablespoons cold unsalted butter (separated)
1 teaspoon brown sugar
1/4 teaspoon black pepper
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon paprika
¼ cup cold water + 3 tablespoons corn starch
1 cup chicken broth
1 cup beef broth
1 beef bouillon cube (or tsp better than bouillon)
1 teaspoon onion powder
½ teaspoon garlic powder
1 ½ teaspoons Worcestershire sauce
1 large yellow onion (sliced into ½ inch strings)

Steps:

  • See notes section below for Slow Cooker instructions.
  • Seasoning Prep: Combine the meat seasoning mix and set aside.
  • Gravy Prep: Combine the cornstarch and cold water in a medium bowl and whisk until incorporated and smooth. Add 1 cup chicken broth, 1 cup beef broth, 1 beef bouillon, 1 tsp onion powder, ½ tsp garlic powder and 1 ½ tsp Worcestershire sauce. Whisk to combine and set aside.
  • Meat Prep: Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized.
  • Rub seasoning mix on each side of the steak, then rub with flour.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear 2 steaks at a time for about 3 minutes per side. (Add a splash more olive oil if needed and adjust heat up or down slightly as needed as the steaks cook.) Set steaks on a plate to rest.
  • Leave the meat flecks in the pan, this is called "fond" and it will add flavor to the gravy. If you have any black/burnt areas, use a damp paper towel to carefully clean that out.
  • Melt 2 tablespoons butter over medium heat and use a silicone spatula to 'clean' the bottom of the pan. Add the onions and toss to coat. Cook the onions for 15-25 minutes, until desired consistency is obtained. I like mine very soft and reduced, almost caramelized. Be sure to stir them often as they cook.
  • Add the liquid gravy mixture and use a silicone spatula to clean the bottom and sides of the pan once again. Bring to a boil, then reduce to a simmer.
  • Add the steaks and any juices back to the pan and spoon some gravy on the top of each steak. Simmer with the lid partially covered for 5 minutes or so, until the gravy is thickened and the meat is cooked to your liking.
  • Optional: Remove from heat and melt 2 Tablespoons cold butter at the end for a silky, velvety finish. This is a technique that chefs use called "monter au beurre".
  • Serve with mashed potatoes, buttermilk biscuits, and roasted carrots or green beans.

Nutrition Facts : Calories 538 kcal, Carbohydrate 18 g, Protein 38 g, Fat 35 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 145 mg, Sodium 1102 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 17 g, ServingSize 1 serving

CUBE STEAKS WITH BALSAMIC ONION GRAVY



Cube Steaks with Balsamic Onion Gravy image

Cube steaks are cooked low and slow in the oven with a savory balsamic onion gravy.

Provided by Holly Nilsson

Categories     Beef     Dinner     Entree     Main Course

Time 3h20m

Number Of Ingredients 14

2 pounds cube steaks
⅓ cup flour
½ teaspoon kosher salt
¼ teaspoon pepper
1 tablespoon olive oil
2 tablespoons butter
2 large onions (sliced into ¼" rings)
½ cup red wine (or beef broth)
3-4 cups beef broth (+ 1 cup, not low sodium)
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon rosemary (chopped)
salt and black pepper to taste
1 tablespoon corn starch

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.

Nutrition Facts : Calories 417 kcal, Carbohydrate 13 g, Protein 35 g, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 119 mg, Sodium 552 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 11 g, ServingSize 1 serving

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