Loris Smothered Cube Steaks Recipes

LORI'S SMOTHERED CUBE STEAKS

Steps:

• Preheat oven to 350.
• In large saute pan, on medium high, heat 2 tbsp of the oil.
• Meanwhile, place flour along with season salt in a dish.
• Mix.
• Dredge steaks, coating well on both sides.
• Reserve remaining flour.
• Fry steaks in oil for 3 minutes on both sides.
• Place in oven going baking dish coated with non stick spray.
• Add the remaining oil to the pan.
• Saute the onions for 5 minutes, then add mushrooms and continue sauteing for another 5 minutes.
• Add garlic and cook until fragrant.
• Add 1 tablespoons of the reserved flour, stir and cook for 2 minutes.
• Add the wine, cooking briefly and then the stock.
• Stir.
• Should it become thicker than you want, just add more stock.
• Cook until desired consistency.
• Add the bacon, tarragon and pepper to taste.
• Stir.
• Pour mixture over the steaks and bake 45 minutes.

SMOTHERED ROUND STEAK WITH GRAVY

Steps:

• Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
• Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
• Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
• Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
• Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
• Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
• Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.