Cube Steak And Potato Ragout Recipes

EASY BEEF RAGOUT

Steps:

• Sauté onion and garlic in margarine in large frying pan until onion is soft and golden. Turn into ungreased 3 quart casserole.
• Add beef. Add tomato juice mixture, bay leaves and pepper. Stir. Cover. Bake in 325F oven for 1 1/2 hours.
• Add next 6 ingredients. Stir. Cover. Bake for about 1 hour until beef is very tender. Remove and discard bay leaves.
• Stir water into flour in small cup until smooth. Gradually stir into beef mixture. Cover. Bake for 15 minutes until bubbling and thickened.
• Makes 10 cups.

CUBE STEAK RECIPE

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.

CUBE STEAK AND POTATO RAGOUT

Steps:

• 1. Season steaks with pepper and worcestershire sauce. Let sit.
• 2. Scrub potatoes and cut up into small cubes. Slice tomatoes in half. Chop onion. Chop herbs. Combine broth and wine in small bowl.
• 3. Preheat skillet. Coat with cooking spray. Add potatoes and cook 2 minutes, then shake pan. Add 1/2 cup broth/wine mixture. Heat 2 minutes more with lid on. Add thyme, rosemary, onion, and garlic. Cook 3 minutes. Add rest of wine/broth mixture. Simmer 6 minutes.
• 4. Use a new skillet, heat, and coat with cooking spray. Add the steaks and sear 2-3 minutes on each side.
• 5. Add tomatoes and parsley to potatoes. Stir and heat one minute. Turn off heat and add cold butter. Stir until melted.

CARROT-TOPPED SWISS CUBE STEAK

Steps:

• In a shallow bowl, combine the flour, mustard, salt and pepper; coat meat with flour mixture. In a skillet, brown meat in oil for 2 minutes on each side. Remove meat and keep warm., Saute the onion, celery and garlic in pan drippings for 1-2 minutes. Stir in tomatoes, scraping browned bits from bottom of pan. Stir in the carrots, Worcestershire sauce and honey. Return meat to skillet. Bring to a boil. Reduce heat; cover and simmer 6-10 minutes or until meat and vegetables are tender.

CUBED STEAK WITH ONION GRAVY

Steps:

• Combine flour, garlic salt, and black pepper in a pie plate or shallow dish. Dredge both sides of cubed steak in flour mixture.
• Heat oil in a large skillet (preferably cast iron) over medium-high heat. Add steak (cooking in 2 batches if necessary). Cook 5 minutes per side. Remove steak from skillet and set aside.
• If you want to thicken the gravy some, add a few teaspoons of leftover flour from dredging the steak to the drippings in the pan.
• Add onion, broth, and onion soup mix to the drippings in the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.
• Bring to a simmer and cook until onions are soft.
• Return steak to pan to warm. Serve with mashed potatoes.

COUPLE-OF-MINUTE STEAKS AND POTATO RAGOUT

Steps:

• Preheat a large nonstick skillet over medium-high heat with about 2 tbsp of the EVOO. Add the diced potatoes to the skillet and spread them out in an even layer. Season the potatoes with salt and pepper and let them brown for about 2 minutes, resisting the urge to shake or stir the pan. Once browned on one side, go ahead and give the skillet a stir and shake. Then leave it be for another minutes. Add the thyme, rosemary, onions, and garlic and cook, stirring frequently, until the onions start to look translucent, about 3 minutes. Add the white wine and cook until the potatoes are tender, 5 to 6 minutes more.
• Once the potatoes are almost tender, preheat another large skillet over high heat with the remaining 2 tbsp of EVOO for the minute steaks. Season the steaks with salt and add to the hot skillet. Sear the steaks for 1 to 2 minutes on each side.
• While the steaks are cooking, add the cherry tomatoes and parsley to the potatoes. Toss and stir to incorporate. Heat the tomatoes for about 1 minute. Turn the heat off and add the cold butter, stirring constantly until the butter has melted. Serve the minute steaks with the potato ragout.