The Ironic Chef
New member
Description:
I love cube Steak. It's just one of those comfort food meals that leaves everyone happy. This steak comes out so tender you could cut it with a spoon. I like to serve it with either a rice or mashed potatoes. Pickled beets or cabbage make an excellent veggie.
Ingredients:
6 cube steaks
3/4 cups of flour seasoned with salt, pepper and a dash of garlic powder
1 packet of Lipton Beefy Onion Soup mix
4 1/2 cups of water
2 teaspoons of beef base
1 teaspoon of horseradish
1 teaspoon of vinegar
pinch of sugar
salt and pepper to taste
Directions:
Dredge the cube steak in the flour and shake off any loose flour. Heat 2 tablespoons of vegetable oil in a large skillet over medium high heat. Fry the cube steak 3 at a time until a nice golden brown crust is formed, flip and brown the other side.Remove from skillet and place on a plate. Continue until all the steaks have been browned.
Add the remaining flour from the dredging (1/4 cup) to the drippings in the skillet and stir cooking for about a minute. Add the water and stir to work the flour into it. Add the soup mix, beef base, horseradish, vinegar, and sugar and keep stirring until the gravy thickens.Turn the heat down to a simmer, taste and add salt and pepper to taste. Add the browned cube steak into the gravy and cover the skillet. Simmer for about 40 minutes or longer.If longer just keep an eye on the thickness of the gravy and add more liquid if needed.
to serve, place the cube steak on a platter, taste the gravy for seasoning. Add seasoning if needed. Spoon gravy over the cubed steak and some on the side for mashed potatoes or rice.
I love this in the fall when I'm harvesting ripe tomatoes from the garden. I cut a couple slabs of a beef steak tomato and place the tomato slices over the steaks and gravy.
Enjoy, IC
I love cube Steak. It's just one of those comfort food meals that leaves everyone happy. This steak comes out so tender you could cut it with a spoon. I like to serve it with either a rice or mashed potatoes. Pickled beets or cabbage make an excellent veggie.
Ingredients:
6 cube steaks
3/4 cups of flour seasoned with salt, pepper and a dash of garlic powder
1 packet of Lipton Beefy Onion Soup mix
4 1/2 cups of water
2 teaspoons of beef base
1 teaspoon of horseradish
1 teaspoon of vinegar
pinch of sugar
salt and pepper to taste
Directions:
Dredge the cube steak in the flour and shake off any loose flour. Heat 2 tablespoons of vegetable oil in a large skillet over medium high heat. Fry the cube steak 3 at a time until a nice golden brown crust is formed, flip and brown the other side.Remove from skillet and place on a plate. Continue until all the steaks have been browned.
Add the remaining flour from the dredging (1/4 cup) to the drippings in the skillet and stir cooking for about a minute. Add the water and stir to work the flour into it. Add the soup mix, beef base, horseradish, vinegar, and sugar and keep stirring until the gravy thickens.Turn the heat down to a simmer, taste and add salt and pepper to taste. Add the browned cube steak into the gravy and cover the skillet. Simmer for about 40 minutes or longer.If longer just keep an eye on the thickness of the gravy and add more liquid if needed.
to serve, place the cube steak on a platter, taste the gravy for seasoning. Add seasoning if needed. Spoon gravy over the cubed steak and some on the side for mashed potatoes or rice.
I love this in the fall when I'm harvesting ripe tomatoes from the garden. I cut a couple slabs of a beef steak tomato and place the tomato slices over the steaks and gravy.
Enjoy, IC
