Sauteed Minute Steaks Recipes

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CUBE STEAKS WITH GRAVY



Cube Steaks with Gravy image

Here's a hearty home-style dinner your family will love after a busy day. The slow-cooked beef is wonderful served over mashed potatoes or noodles. -Judy Long, Limestone, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 8h45m

Yield 6 servings.

Number Of Ingredients 9

1/3 cup all-purpose flour
6 beef cube steaks (4 ounces each)
1 tablespoon canola oil
1 large onion, sliced and separated into rings
3 cups water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Hot mashed potatoes or cooked noodles

Steps:

  • Place flour in shallow dish. Add steaks, 1 or 2 at a time, and turn to coat completely. , In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a 3-qt. slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender. , In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve over mashed potatoes or noodles.

Nutrition Facts : Calories 245 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 850mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.

MINUTE STEAKS WITH BARBEQUE BUTTER SAUCE



Minute Steaks with Barbeque Butter Sauce image

Everyone knows that a minute steak is only as good as the pan sauce, and this recipes offers an ultra-simple barbeque butter sauce. There's only a small amount of butter, but the way it blends with the beef broth and barbeque sauce, the effect is amplified.

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 7m

Yield 2

Number Of Ingredients 8

2 (5 ounce) boneless sirloin steaks
salt and freshly ground black pepper to taste
½ cup beef broth
1 ½ tablespoons barbeque sauce
1 dash hot pepper sauce
freshly ground black pepper
1 teaspoon cold butter, or more to taste
1 tablespoon vegetable oil

Steps:

  • Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. Remove steaks from plastic.
  • Generously season each steak with salt and ground black pepper. Set aside.
  • Combine beef broth, barbeque sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir.
  • Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place each steak in the pan; sear for 45 to 60 seconds on each side. Remove steaks from skillet and set them aside to rest.
  • Pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes.
  • Spoon broth and butter mixture over steak and serve.

Nutrition Facts : Calories 318 calories, Carbohydrate 4.6 g, Cholesterol 81 mg, Fat 22 g, Fiber 0.2 g, Protein 24.1 g, SaturatedFat 7.6 g, Sodium 409.1 mg, Sugar 3.1 g

MINUTE STEAK AND MUSHROOM SAUCE



Minute Steak and Mushroom Sauce image

One of my favorite meals to eat, this is sooo easy and can be done in about 30 minutes. Goes great with mashed potatoes and rolls of some kind are a MUST to sop up the extra mushroom sauce.

Provided by Redneck Epicurean

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 minute steaks (if you don't see this cut of meat, ask the butcher)
oil, for frying
salt
self-rising flour, for dredging
2 (10 ounce) cans cream of mushroom soup
1 (10 ounce) can milk
1 (4 ounce) can mushrooms or 1/2 lb fresh mushrooms, sliced
1 tablespoon butter

Steps:

  • Slice mushrooms (if using fresh) and saute in butter until tender.
  • If using a can, drain well.
  • Set aside.
  • In a large skillet, heat oil.
  • Salt minute steaks and dredge in flour.
  • Fry until breading is brown.
  • **Make sure when frying you leave the meat long enough for the breading to fry until it sets, as it will fall off if not fried long enough.
  • This is what makes it GOOOOD!
  • When the meat is fried, place on paper towels to drain excess oil.
  • Place in a 2 quart casserole dish and keep warm.
  • Leave 2 tablespoons of oil in the skillet and remove the rest.
  • Add cream of mushroom soup, milk, and mushrooms, stirring constantly.
  • Let soup simmer on med-low heat until throughly heated.
  • Pour over warm meat and serve.

"MINUTE" STEAK AND EGG WITH RED HOT BUTTER SAUCE



Start your day with this breakfast of champions. A juicy, tender sirloin steak topped with a perfectly fried egg and a red hot butter sauce is ready to enjoy in just minutes!

Provided by Chef John

Categories     Quick and Easy Breakfast

Time 15m

Yield 1

Number Of Ingredients 10

1 (6 ounce) top sirloin steak
salt and freshly ground black pepper to taste
4 teaspoons fine dry bread crumbs
2 tablespoons clarified butter, melted
1 large egg
1 teaspoon clarified butter, melted
2 teaspoons butter, at room temperature
1 tablespoon Louisiana-style hot sauce
2 teaspoons water
1 teaspoon sliced green onions

Steps:

  • Place steak between two pieces of plastic wrap and pound to a ¼-inch thickness. Season one side generously with salt and pepper, then sprinkle ½ of the bread crumbs over top. Place the plastic wrap back over the steak and pound a few times with the meat mallet. Repeat to season the other side with salt, pepper, and remaining bread crumbs.
  • Set a pan over high heat. Add 2 tablespoons melted clarified butter and wait until it starts to smoke. Quickly and carefully add steak to the pan and cook for 1 minute. Flip steak and reduce heat to medium-high; cook until you see a little bit of pink juice pool on top of the steak, about 1 more minute. Flip again, turn off the heat, and transfer steak to a warm plate.
  • Let the pan cool for 30 to 60 seconds, then add 1 teaspoon melted clarified butter. Turn heat to medium and add egg. Break the egg white so it's all the same thickness and the yolk is in the center. Add a pinch of salt and cook until egg white is cooked through with brown and crispy edges. Place the egg on top of the steak.
  • Add room temperature butter and hot sauce to the warm pan. Swirl the pan until the butter has melted and emulsified into the hot sauce. Stir in water if sauce is too thick or starts to separate.
  • Spoon sauce over steak and egg, and garnish with chives.

Nutrition Facts : Calories 659.2 calories, Carbohydrate 7.2 g, Cholesterol 386.5 mg, Fat 50.4 g, Fiber 0.5 g, Protein 43.9 g, SaturatedFat 27.6 g, Sodium 605.2 mg

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