Beef Cube Steak Recipes List of

Cube Steak with Mushroom Gravy

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Credit: Laura Rege

Cube Steak

Steak night but got a little more delicious with an unexpected main ingredient: the cube steak. Although this cut has long been a mainstay on the meat counter, we oftentimes look toward more classic cuts like filet mignon, ribeye, or flank when we think of steak. This gravy-drenched recipe, all the same, earns cube steak a spot in our rotation.

What Is Cube Steak?

Cube steak is a piece of meat that has been tenderized from a tougher cut of meat, normally summit circular or meridian sirloin. They'd normally exist tough to sear upward in the pan, but the filets have been tenderized with a meat mallet, making them tender and quick-cooking. One fundamental characteristic of cube steak is indentations that class on the filet from the meat mallet. Tenderizing takes a scrap of effort, so we opt for buying pre-tenderized cube steaks from the butcher.

If y'all can't find pre-tenderized steaks at the store or choose to tenderize your own, place a filet betwixt ii pieces of plastic and pound with a meat mallet using both the flat and textured sides.

Credit: Laura Rege

Cube Steak

Tips for Cooking with Cube Steak

Beyond starting with well-tenderized steaks, there are two keys to delicious cube steak.

• Dredge the steaks in flour. Doing so earlier searing helps insulate the steaks from the high estrus and enhances the texture on the exterior of the meat.

• Smother the steaks in a oral cavity-watering gravy. Here we take a time-honored, grandma-approved approach to enjoying cube steak: making a gravy with onion soup mix, but adding in some fresh onion and mushrooms. Then, we thickened the umami-rich gravy with flour and butter and so it perfectly coats the steaks. To account for the rest of the meal, we made sure there was enough gravy to smother the sides.

What to Serve with Cube Steak

Since cube steak is typically prepared with a gravy, it'due south especially groovy over mashed potatoes or buttered noodles with a vegetable side.

The filets take been tenderized with a meat mallet, making them tender and quick-cooking.

• shellfish-gratuitous
• low-carb
• fish-free
• booze-gratis
• peanut-gratis
• pork-free
• carbohydrate-conscious
• tree-nut-free
• soy-gratuitous
• egg-free

Per serving, based on

four

servings. (% daily value)

• Calories 522
• Fat 29.6 g (45.six%)
• Saturated 12.0 k (59.8%)
• Carbs xx.half dozen g (half-dozen.9%)
• Fiber 1.eight thousand (7.4%)
• Sugars three.3 g
• Poly peptide 42.2 thousand (84.5%)
• Sodium 977.vii mg (xl.7%)

Ingredients

• 1

  large yellow onion

• 8 ounces

  baby bella or cremini mushrooms

• 1 sprig

  fresh parsley

• 3/4 teaspoon

  kosher salt, plus more than as needed

• 1/2 teaspoon

  garlic powder

• 1/iv teaspoon

  freshly ground black pepper, plus more every bit needed

• one/4 cup

  plus 2 tablespoons all-purpose flour, divided

• 4

  cube steaks (about 1 pound total)

• ii tablespoons

  olive oil, divided

• 3 tablespoons

  unsalted butter

• 1 cup

  h2o

• ane loving cup

  low-sodium beef goop

• 1 (1-ounce) packet

  onion soup mix

Instructions

1. Pare and trim ane large yellow onion, then cut i/iv-inch-thick rings. Thinly slice eight ounces cremini mushrooms. Strip the leaves from one sprig fresh parsley and finely chop until you lot take 1/two teaspoon.

2. Place 3/four teaspoon kosher common salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper in a small bowl and stir to combine. Place one/4 loving cup of the all-purpose flour in a shallow bowl or pie plate. Pat 4 cube steaks dry with a newspaper towel, then season all over with the common salt mixture. Dredge the steaks in the flour and shake off the excess flour.

3. Heat i tablespoon of the olive oil in a large heavy-bottomed skillet over medium-loftier estrus until shimmering. Add 2 of the steaks and cook until golden brown, near two minutes per side. Transfer to a plate and repeat with the remaining one tablespoon olive oil and 2 steaks. Wipe out any excess oil in the skillet with a newspaper towel.

4. Return the skillet to medium oestrus and add the onion and 3 tablespoons unsalted butter. Scrape the lesser of the pan with a wooden spoon until the brown bits are incorporated into the onion mixture. Cook, stirring occasionally, until onions are soft and merely starting to turn gold-brown, most 5 minutes. Add together the mushrooms and cook, stirring occasionally, until both the onion and mushrooms are aureate-brownish, nearly 5 minutes more.

5. Sprinkle in the remaining two tablespoons all-purpose flour. Cook, stirring occasionally, until the flour is lightly toasted, about 1 minute. Pour in 1 cup water, 1 cup low-sodium beef broth, and 1 parcel onion soup mix. Bring to a simmer. Cook, stirring occasionally, until the liquid thickens to gravy consistency, almost 3 minutes. Sense of taste and season with more kosher table salt and pepper as needed.

6. Render the steaks to skillet, plough to glaze in the gravy, and melt until heated through, about ane minute. Sprinkle with the parsley.

Recipe Notes

Beef broth substitutions: Water or low-sodium chicken broth tin can be substituted for the beef goop, but will make a a lighter-colored sauce.

Storage: Leftovers tin can be refrigerated in an closed container for upwards to 3 days. For an astonishing snack, reheat chopped leftover steak in the sauce and so serve it over a thick piece of toasted sourdough bread.

Laura Rege

Contributor

Laura Rege is a recipe developer and food stylist living the mid-coastal lifestyle between Dallas and Brooklyn. Formerly a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura at present creates and styles recipes for websites like ours and cooking videos! When she's not in the kitchen for work, she is off traveling in the U.S. or away searching out the next delicious bite.

stalcuplage1936.blogspot.com

Source: https://www.thekitchn.com/cube-steak-recipe-23199122

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