Good way to cook cube steak?!
I'm kinda limited on ingredients!.!. my bf wants me to use onion powder on them but i dont want to accidentally use to much!? also we just moved in together not long ago I moved from my room mates who had every kind of baking/cooking thing you could imagine to my bfs who only has pans and things like skillets but nothing for baking and I have none so im limited there!.!. He gets off work in about an hr and I wanna surprise him with dinner! Help me not make this disastrous!Www@FoodAQ@Com
Answers:
Mix the onion powder with flour, pepper and salt!. Dredge the cube steak in the mixture - then dip it in an egg mixed with milk!. Re-dredge it in the flour mixture and cook in about 1/4" to 1/2" oil!. Kind of like chicken fried steak without a lot of breading!.!.!.Www@FoodAQ@Com
EASY CUBE STEAK
Ingredients
* 1 1/2 lbs cubed steak
* 1 small onion, chopped or 1/8 cup powdered onion
* 1-1 1/2 cup water
* 1 (10 3/4 ounce) can mushroom soup
Directions
1!. Brown meat in small amount of fat!.
2!. Put in a baking dish!.
3!. Put chopped or powdered onion over meat!.
4!. Pour mushroom soup over onions and meat!.
5!. Add water!.
6!. Bake at 400 degrees for 1 hour!.
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Ingredients
* 1 1/2 lbs cubed steak
* 1 small onion, chopped or 1/8 cup powdered onion
* 1-1 1/2 cup water
* 1 (10 3/4 ounce) can mushroom soup
Directions
1!. Brown meat in small amount of fat!.
2!. Put in a baking dish!.
3!. Put chopped or powdered onion over meat!.
4!. Pour mushroom soup over onions and meat!.
5!. Add water!.
6!. Bake at 400 degrees for 1 hour!.
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Typically, cube steak is a dice of a tougher cut of meat(top round/sirloin), commonly referred to as 'stewing beef'!. It contains little collagen (intramuscular fat deposits) that make the meat naturally tender!. I would recommend a slow braise like a stew, or try a slow cooker!. The meat will be fork tender after a few hours of braising!.Www@FoodAQ@Com
When I make cube steak, I just melt a little butter in a skillet over medium high heat then add the beef!. Turn it after about 3 or 4 minutes and sprinkle with onion powder, garlic salt and a little Worchestershire sauce!. Let it cook for another couple minutes and then serve in a sandwich roll!.Www@FoodAQ@Com
Both Li'l Dog and want2rev would make yummy dinners!. I would let it simmer gently for as long as possible, because a quick saute will probably leave you with a tough stek!.Www@FoodAQ@Com
Mix the onion powder into the flour-- about 2 teaspoons
Ingredients
1 1/2 lbs cube steaks
1 cup all-purpose flour , plus
3 tablespoons all-purpose flour , divided
1 1/2 teaspoons salt , divided
1 1/4 teaspoons pepper , divided
1 teaspoon paprika
2 1/2 cups milk , divided
3 eggs , beaten
4 tablespoons oil
to taste butter
1Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow bowls in the working area!.
2Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix well!.
3Season both sides of cube steaks with additional salt and pepper, if desired!.
4Dip cube steaks in milk, then dredge in seasoned flour!.
5Dip floured steaks in egg wash, then again in the seasoned flour!.
6Heat 2 tbsp oil in a large skillet on medium heat and do half the cube steaks at a time, or work with two skillets, if you desire!.
7Brown the cube steaks on each side, about 8-10 minutes total cooking time; remove from heat and set the steaks aside!.
8Drain all but 1 tbsp oil (if any- I don't usually have any, but the steaks are less greasy with less oil) from the pans!.
9Add enough butter to the pan to equal 3 tbsp along with the oil!.
10Melt the butter and add 3 tbsp flour and stir with a whisk to make a roux, deglazing the bottom of the pan, and cook for a few minutes on LOW heat; do not burn!.
11Slowly add the remaining 2 cups milk, and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat!.
12Serve Country Fried Steaks (Chicken Fried Steak, as we call it) with plenty of gravy on top, and mashed potatoes on the side (double gravy recipe if you use a LOT of gravy on your potatoes, etc)!.
---
Mix onion powder into the flour--- 2teaspoons
Quality of the beef really counts in this dish!. This recipe calls for cube steaks, but good round steak that you have asked the butcher to run through the tenderizer or that you have tenderized yourself with a mallet (no big deal and can be a real stress reliever) can be even better!.
4 tenderized beef cutlets (known in supermarkets as "cube steak") OR 1 round steak, with fat removed, that you've tenderized yourself (see above)
1 egg
1/4 cup milk
all-purpose flour
cooking oil or melted Crisco?
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
Beat together the egg and milk and set aside!. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets!.
Dredge the cutlets in the flour, shaking off the excess!. Then dip each cutlet in the egg/milk mixture, then back in the flour!. (You're going to get your hands messy here, so take your rings off!.) Set cutlets aside on a piece of waxed paper!.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes!. Oil should be about a half-inch deep in the pan!. Check the temperature with a drop of water; if it pops and spits back at you, it's ready!.
With a long-handled fork, carefully place each cutlet into the hot oil!. Protect yourself (and your kitchen) from the popping grease that results!. Fry cutlets on both sides, turning once, until golden brown!. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through!. Drain cutlets on paper towels!.
Cream Gravy
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan!. Heat the oil over medium heat until hot!.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe) in the hot oil!. Stir with a wooden spoon, quickly, to brown the flour!.
Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps!. Lower heat, and gravy will begin to thicken!. Continue cooking and stirring a few minutes until gravy reaches desired thickness!. Check seasonings and add more salt and pepper according to your taste!.
Www@FoodAQ@Com
Ingredients
1 1/2 lbs cube steaks
1 cup all-purpose flour , plus
3 tablespoons all-purpose flour , divided
1 1/2 teaspoons salt , divided
1 1/4 teaspoons pepper , divided
1 teaspoon paprika
2 1/2 cups milk , divided
3 eggs , beaten
4 tablespoons oil
to taste butter
1Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow bowls in the working area!.
2Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix well!.
3Season both sides of cube steaks with additional salt and pepper, if desired!.
4Dip cube steaks in milk, then dredge in seasoned flour!.
5Dip floured steaks in egg wash, then again in the seasoned flour!.
6Heat 2 tbsp oil in a large skillet on medium heat and do half the cube steaks at a time, or work with two skillets, if you desire!.
7Brown the cube steaks on each side, about 8-10 minutes total cooking time; remove from heat and set the steaks aside!.
8Drain all but 1 tbsp oil (if any- I don't usually have any, but the steaks are less greasy with less oil) from the pans!.
9Add enough butter to the pan to equal 3 tbsp along with the oil!.
10Melt the butter and add 3 tbsp flour and stir with a whisk to make a roux, deglazing the bottom of the pan, and cook for a few minutes on LOW heat; do not burn!.
11Slowly add the remaining 2 cups milk, and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat!.
12Serve Country Fried Steaks (Chicken Fried Steak, as we call it) with plenty of gravy on top, and mashed potatoes on the side (double gravy recipe if you use a LOT of gravy on your potatoes, etc)!.
---
Mix onion powder into the flour--- 2teaspoons
Quality of the beef really counts in this dish!. This recipe calls for cube steaks, but good round steak that you have asked the butcher to run through the tenderizer or that you have tenderized yourself with a mallet (no big deal and can be a real stress reliever) can be even better!.
4 tenderized beef cutlets (known in supermarkets as "cube steak") OR 1 round steak, with fat removed, that you've tenderized yourself (see above)
1 egg
1/4 cup milk
all-purpose flour
cooking oil or melted Crisco?
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
Beat together the egg and milk and set aside!. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets!.
Dredge the cutlets in the flour, shaking off the excess!. Then dip each cutlet in the egg/milk mixture, then back in the flour!. (You're going to get your hands messy here, so take your rings off!.) Set cutlets aside on a piece of waxed paper!.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes!. Oil should be about a half-inch deep in the pan!. Check the temperature with a drop of water; if it pops and spits back at you, it's ready!.
With a long-handled fork, carefully place each cutlet into the hot oil!. Protect yourself (and your kitchen) from the popping grease that results!. Fry cutlets on both sides, turning once, until golden brown!. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through!. Drain cutlets on paper towels!.
Cream Gravy
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan!. Heat the oil over medium heat until hot!.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe) in the hot oil!. Stir with a wooden spoon, quickly, to brown the flour!.
Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps!. Lower heat, and gravy will begin to thicken!. Continue cooking and stirring a few minutes until gravy reaches desired thickness!. Check seasonings and add more salt and pepper according to your taste!.
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