Cube Steak Recipes

[AndreaDM]

Anyone have any? We get a quarter beef every summer and are just about due. What's left in our freezer is 3 roasts, a pound of stew meat and 6 or 7 packages of cube steak. All the ground beef, hamburger patties and "good" steaks are gone. Cube steak is tougher and we love it in the crock pot with gravy, onions and peppers, however I need some new ideas! I've tried to grill it, but it just ends up chewy, yuck. Suggestions? Thanks!

 

[mousermerf]

Chicken fried steak - America's Test Kitchen says that's about all that cut is good for.

 

[AndreaDM]

Thanks, I'll give that a whirl. I think I'll be asking for less cube steak this time though! I'd rather have more ground beef than that.

 

[laurafergie]

Steak Fingers! Leave lightly frozen, it's easier to cut. Bread and fry like you would chicken fingers. My kids love it.

Swiss Steak
Dredge in seasoned flour and quickly sear in hot grease. Whatever you have.
Bake 350 in a covered dutch oven in the following:
diced onion, garlic and celery - a can of chopped tomatoes - a cup of beef broth - a cup of red wine
1-2 tsp. Italian seasoning
Paprika

Make sure steak are mostly submerged. Bake 1 1/2 hours - serve with rice or noodles. We really like this.

Found these recipes too:
http://tipnut.com/recipes-cube-steak/

 

[daleswife]

I take the cube steak and cover it with a mixture of flour, salt, garlic powder, and black pepper. Then I brown it, but dont cook it all the way done, then remove it. Put some butter and left over flour mix in the bottom of the pan like you are making gravy. Add water instead of milk (enough to cover the steaks) and put the steaks back in and simmer for about 45 minutes to an hour on med low heat or until very tender. Serve with mash potatoes....YUM.

 

[GoofItUp]

It's also good for fajita meat. I'm assuming it's already tenderized. We buy 1/2 beef at a time and ours comes tenderized. You do need to marinade it for a while. DH usually does it, but uses a combination of Italian dressing, Worsterschire, and fajita seasoning (or whatever sounds good to you). Grill til done and cut into strips for fajitas.

 

[Mkaz]

Chicken fried steak - America's Test Kitchen says that's about all that cut is good for.

We love chicken fried steak!! This is the way we make ours:

roughly 1 cup flour
seasoned salt
salt
pepper

3 beaten eggs (in a separate bowl)

oil for frying


I don't really have a recipe, because I mix it by sight. In one bowl I add seasoned salt until I can slightly see it mixed into the flour. Then I add about 1/4 t0 1/2 tsp. pepper, and a dash of salt.

Once combined, dredge the cubed steak into your flour mixture, then into beaten eggs, and then back into your flour mixture (I usually press it with a for to make sure it's completely covered). Then fry on each side until golden brown.

Gravy recipe:
1 cup milk
1 cup water
2 to 2 1/2 heaping teaspoons chicken base OR 3 chicken boullion cubes

In a small saucepan combine all three ingredients. Bring to a slight boil, stirring frequently. Add roughly 1 tablespoon of cornstarch in a cup and add a splash of COLD water and mix. Then add it to your pan to thicken your gravy. It will take a minute or two to thicken.

I serve this with mashed potatoes and a vegetable. YUM!

 

[AndreaDM]

Thanks everyone! I was afraid those packages were destined to live in the back of the freezer forever.

 

[gr8mommy]

I take the cube steak and cover it with a mixture of flour, salt, garlic powder, and black pepper. Then I brown it, but dont cook it all the way done, then remove it. Put some butter and left over flour mix in the bottom of the pan like you are making gravy. Add water instead of milk (enough to cover the steaks) and put the steaks back in and simmer for about 45 minutes to an hour on med low heat or until very tender. Serve with mash potatoes....YUM.

I do mine in a similar way---dredge in the same flour/spice mix, brown, then add thinly sliced onions and cover. Simmer until the onions are soft, then add a can of brown gravy. Heat through, and serve. The meat gets really tender this way, and we also serve with mashed potatoes (or french friesz0.

 

[TinkrLiz]

This is my guys favorite. I'm the only girl here with a Hubby and two boys in college who all like spicy food:

http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/

Ingredients

* 1 whole Large (or 2 Small) Onions
* 2 sticks Butter (lots And Lots Of Butter)
* 2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
* Lawry's Seasoned Salt (or Similar Seasoned Salt)
* ½ cups (approximately) Worcestershire Sauce
* Tabasco Sauce, To Taste
* 4 whole French/deli Rolls (earthgrains Are Best!)

Preparation Instructions

Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season with Lawry’s.

Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.

Butter halved French rolls and brown in skillet.

To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!

 

[mom of princessx2]

Cubed Steak is my DH's favorite. He likes it best just with just salt, pepper and flour and I fry it. Next would be to just brown it slightly and put in a baking pan with Campbells Golden Mushroom soup on top and baked for about and hour. Last was one of his moms creations which is to layer browned steak with sliced potatoes then Cream of Mushroom soup in a casserole pan and baked for an hour or until potatoes are tender them serve. Tastes a bit like hamburger/potato stroganoff.

 

[lattemomof3]

Thanks for asking this! We're in the same boat- we also get 1/4 beef each year, our next one is bound to show up soon, and all we have left is the tougher meats, that I had no idea what to do with - now I do!

 

[pixiewings71]

I've done it with golden mushroom soup but I usually just cook it with regular cream of mushroom soup, it's very good that way. I season both sides with a bit of garlic salt (California style w/parsley) and brown it then I add 1 can of cream of mushroom soup and half a can of milk, let them cook up until the soup and milk are brown and serve it with green beans and mashed potatoes, we use the soup as a gravy for the potatoes and everyone loves it. I love chop steak, it's so cheap and cooks really fast.

 

[2girlsmommy]

Can I ask how you find your beef? I would love to buy a 1/4 or 1/2 a cow or however you do it...I've never done it before and wouldn't know how to find a place or how to get the cuts that I want. Any advice would be great...sorry if I'm hijacking...

 

[swilshire]

Back when we had enough meat eaters at home to put a beef in the freezer every year, we had them make extra ground beef from other parts that we didn't typically use up, such as roasts.

Now when we factor in the cost to get it cut and wrapped, since most of the places that provided that service have gone out of business around here, we wind up just buying beef at the store. It's a shame when we know how ours are fed, but we'd never eat a whole one before it went bad. And selling part of it is a real pain that I don't really want to go through again.

Sheila

 

[AndreaDM]

Can I ask how you find your beef?

We have friends who raise their own, and when it's time process, they just ask around to see who wants to get in on a quarter or half. We have a lot of farms around here so it's quite common to do this, but if you don't, maybe check with your Chamber of Commerce to see if you have a Farm Bureau in your county. I have also seen ads in the classified section of the newspaper. I think we pay about $300 something for a quarter and when we divided that per pound it was really cheap, especially all the steaks we got with it. It is very lean, we have never had to drain the ground beef, I just can't buy it from the grocery store anymore.

 

[Cjmuma]

Can I ask how you find your beef? I would love to buy a 1/4 or 1/2 a cow or however you do it...I've never done it before and wouldn't know how to find a place or how to get the cuts that I want. Any advice would be great...sorry if I'm hijacking...

Any good butcher shop should be able to tell you when the cows are being slaughtered. I am lucky cause I have several neighbors who raise cows nearby (one of the perks of living in the sticks) It is usually less than 2 dollars a pound. I get steaks, and burger mostly. a good butcher will be able to advise you on what you want... good luck!

 

[robinb]

Alton Brown did a whole "Good Eats" show on Cube Steak:
http://www.foodnetwork.com/good-eats/cubing-around/index.html

I made his Swiss Steak recipe on that page and it was really yummy!

 

[amez]

We love our cube steak for this recipe. Kindof an Alton Brown recipe that I found but I changed it to fit with the herbs that I had onhand.

I tenderize it using my pronged meat tenderizer. Dredge in in flour-brown it on both sides in a well oiled meat frying pan. Put the meat in a roasting pan. Add about three cups of chicken broth to the meat pan (that I browned the cube steak in) and heat it up scrapping up the bits of leftover flour. I then add fresh rosemary to the chicken broth mixture (you could prob used dry as well-I usually have some growing) when it begins to boil I dump it it over the meat, cover the roasting pan and let it back for 1.5 to 2 hours on a 350 degree oven. It is soooooo tender. We usually have mashed potatos and corn with it. The chicken broth turns into a nice gravy to eat with the potatos and meat.

This is really prob my families favorite meal (and with four kids it is tough for me to find something that everyone likes.) I have also added extra water or chicken broth if I wanted more gravy.

 

[daleswife]

I do mine in a similar way---dredge in the same flour/spice mix, brown, then add thinly sliced onions and cover. Simmer until the onions are soft, then add a can of brown gravy. Heat through, and serve. The meat gets really tender this way, and we also serve with mashed potatoes (or french friesz0.

YUM!!! I may try your recipe next time I make it. Thanks!!!