topic Re: CUBE STEAK in Recipes

CUBE STEAK

eddyandme — Wed, 09 Mar 2022 14:02:48 GMT

Having company this week. With the price of beef nowadays, was thinking of cooking up a few cube steaks for a meal. However we all like to eat our main meal at lunchtime, so cannot slow cook.

Any recipes provided will be greatly appreciated. Also, when just frying them should I marinate them before cooking?

Re: CUBE STEAK

LindaSal — Wed, 09 Mar 2022 14:24:06 GMT

I'm sorry I simply cannot help you. I loathe cube steaks, had to eat them as a child and I still to this day cannot even look at them in the market. If it was me I'd go for a nice burger instead.

Re: CUBE STEAK

Knit-Chick — Wed, 09 Mar 2022 14:33:23 GMT

I'll try to help (and be nice about it!) My mom used to use them for salisbury steak. I've never made it and haven't had it in years, but it was the ultimate comfort food with mashed potatoes. I did a quick google search and saw some recipes that used cube steak that turned out tender.

Sorry I'm not much more help, but good luck!

Re: CUBE STEAK

4kitties — Wed, 09 Mar 2022 14:38:06 GMT

This is the only way I have ever prepared cube steaks. We like them!

I sprinkle them with pepper and then lightly dredge them in flour. I brown them In a skillet with just a bit of oil. I then place them in a shallow baking dish. I put Dawn Fresh

Mushroom Steak Sauce on them to cover. Then a can of sliced mushrooms. Cover and bake them at 350 for an hour or so.

They always come out fork tender and the gravy is very good over mashed potatoes.

I strive to stay away from processed foods but I still occasionally use the Dawn Fresh. We like it.

Re: CUBE STEAK

wagirl — Wed, 09 Mar 2022 14:47:41 GMT

Gross! My mom fixed them too---hated them---stringy and chewy---never bought them or ever would!!

Re: CUBE STEAK

Knit-Chick — Wed, 09 Mar 2022 14:53:54 GMT

So.... someone comes on here asking for advice and gets replies that her planned dinner is gross. I just don't understand the need to even post that. Just be nice and move on.

Re: CUBE STEAK

4kitties — Wed, 09 Mar 2022 15:02:50 GMT

Maybe the way they are prepared makes a big difference. Mine have never been tough or stringy. Maybe the quality of the meat????

Re: CUBE STEAK

LindaSal — Wed, 09 Mar 2022 15:12:27 GMT

Let's just be honest here, it is a lousy cut of meat!

Re: CUBE STEAK

smoochy — Wed, 09 Mar 2022 15:13:16 GMT

I prepare cube steaks like this: first and foremost, pound them with a meat mallet to break up the tough sinews in the meat. They will be fork tender after cooking.
Next, dredge in seasoned flour. Fry in oil til browned on both sides. Place in a casserole dish. Combine brown gravy mix, a can of cream of mushroom soup, and water. Pour over. Top with French fried onions. Cover and bake at 350 for about 45 min to an hour.
Yummy. Note that the prepared products have plenty of sodium in them so don't add extra salt. FYI.

Re: CUBE STEAK

Knit-Chick — Wed, 09 Mar 2022 15:23:29 GMT

@smoochy That sounds good!

Re: CUBE STEAK

deepwaterdotter — Wed, 09 Mar 2022 15:35:00 GMT

@smoochy I agree, pounding them to 1/4" thick breaks down the sinew. I dredge about 1 1/2 lbs of flattened meat in 1/2 cup flour, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp pepper in a pie plate. Let them rest on a platter for 5 minutes.

I fry them 2 at a time in a tbsp of oil. Use new oil for new steaks.

I make a sauce by cooking a chopped onion in 2 tbsp butter until soft. Stir in a tbsp flour and cook for a minute. Stir in a cup of beef broth, a tbsp Worcestershire sauce, and 1/4 tsp dried thyme. Simmer until thickened.

If making the sauce, I cook it before frying the meat.

Re: CUBE STEAK

smoochy — Wed, 09 Mar 2022 15:38:18 GMT

@deepwaterdotter wrote:
@smoochy I agree, pounding them to 1/4" thick breaks down the sinew. I dredge about 1 1/2 lbs of flattened meat in 1/2 cup flour, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp pepper in a pie plate. Let them rest on a platter for 5 minutes.

I fry them 2 at a time in a tbsp of oil. Use new oil for new steaks.

I make a sauce by cooking a chopped onion in 2 tbsp butter until soft. Stir in a tbsp flour and cook for a minute. Stir in a cup of beef broth, a tbsp Worcestershire sauce, and 1/4 tsp dried thyme. Simmer until thickened.

If making the sauce, I cook it before frying the meat.

Your recipe sounds delicious

Re: CUBE STEAK

cindyNC — Wed, 09 Mar 2022 16:15:57 GMT

You can "slow cook" them in the oven for about 2-3 hours at 200 to 250 degrees.

I use a cast iron braiser with a cover and brown them on the stove first. Add worchestshire sauce, some Montreal Seasoning Steak seasoning, cut up some onions, maybe a tomatoe. I just sort of wing it.

They come out fork tender, but they also shrink quite a bit.

Re: CUBE STEAK

Big Joanie — Wed, 09 Mar 2022 16:47:15 GMT

Who knows what any of us might be eating during the next year ....

My hubby said thanks this morning for scrambled eggs .... and I

told him you may be getting them for dinner if things keep up the

way they are ....

Oh well .. carry on ..!!!!

Re: CUBE STEAK

eddyandme — Wed, 09 Mar 2022 17:01:04 GMT

Thank you everyone for your recipes - sound very good - can't wait to try!!!

Re: CUBE STEAK

KathyM23 — Wed, 09 Mar 2022 17:09:11 GMT

@eddyandme We like cube steak. Buy them at the local meat market, not a supermarket. DH flours and browns them. Then use Campbells Mushroom soup and Lipton's dry beefy onion soup and bake at 350. They come out tender and the gravy is great for mashed potatoes. I would not pan fry them. They must be baked to come out tender.

Since you are planning for lunch, maybe make knife and fork sandwichs with them and cover with the gravy instead of a full meal with potatoes, etc.

Re: CUBE STEAK

KathyM23 — Wed, 09 Mar 2022 17:16:54 GMT

@LindaSal @wagirl Maybe it's the way you cook them or where you buy them. Ours come out tender and delicious. I don't remember having eaten them as a child but my Mom was the best cook, so if she made them, they would have been good.

Re: CUBE STEAK

KingstonsMom — Wed, 09 Mar 2022 19:43:01 GMT

@LindaSal wrote:
Let's just be honest here, it is a lousy cut of meat!

No, they're not.

They're on our menu once a week. The way I cook them, them they're always fork tender and delicious, either with gravy/Vidalia onions or without. Just add a pile of mashed potatoes with them.

Whoever cooked them for you apparently just didn't know how to cook them.

Instead of trying to ruin someone else's thread, why not just move on instead of trying so hard to be rude to the OP and others here????

Re: CUBE STEAK

4kitties — Wed, 09 Mar 2022 19:59:05 GMT

I am lucky to have a great butcher shop and I buy most of my meat there. I do not buy my cube steaks at the grocery store.

Re: CUBE STEAK

kate2357 — Wed, 09 Mar 2022 20:04:05 GMT

@LindaSal wrote:
Let's just be honest here, it is a lousy cut of meat!

I have to disagree that cube steak is always a lousy cut of meat. It really does depend on what cut of meat was put thru the cuber. It's not always a round steak, sometimes they use other cuts when they have just a bit of beef left over from cutting a steak or roast. Sometimes that meat becomes stew meat, sometimes there is enough to put thru the cuber and do small cube steaks. The cuber is merely a "tenderizer" machine. Some retailers do what is called needling - which is essential the same concept - they tenderize the meat muscle in such a way as to make it tender w/o consumer knowing any different. Restaurants also use needling so their steaks are more tender.

When I a make cube steak I want to be "beefy", I dredge it w/ flour, salt and pepper, lightly brown both sides, cover w/ slice onions, mushrooms and brown gravy, bake for about 40 minutes at 350.

If I'm in the mood for a chicken fried steak, I do a double coating of seasoned flour and fry the cube steak and cover w/ a chicken or a sausage pepper gravy.