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Braised Cube Steak w/Mushroom and Onion Gravy


Cube steak is an underrated cut of beef.

The meat has great flavor, but tends to be on the tough side.  I have the butcher run top round steak through the tenderizer machine, which has a series of blades or nails that are designed to puncture the meat, giving it a cubed surface.






Grandma just grabbed a saucer out of the cabinet, and used the edge of it to thoroughly beat the meat to tenderize it.  A mallet will do also, I've used both methods with equal success.













First off, after dusting the meat with flour, I seared it in hot oil in the skillet, over high heat. I transferred the browned meat to a platter, then added onions and mushrooms to the skillet for searing.




The moisture from the vegetables deglazes the browned bits on the bottom of the skillet; scrape it well, and add a little flour. 

Once the onions were tender, the cube steak was returned to the skillet and covered for cooking, while sitting in beef broth with the mushrooms and onions.

This whole technique is known as braising,  cooking tougher cuts of meat into tender, fall-off-the-bone cozy dinner food.  

In other words, the meat is browned, or seared, in fat and then simmered over low heat in a covered pot; braised.  Crock pots, dutch ovens, pressure cookers are great tools for this. You decide, cooked on top of the stove or in the oven, you will like the results either way.  Plus, you'll have a little gravy!





I would normally serve this with mashed potatoes, rice, or noodles.  This time, though, I diced and browned leftover baked potatoes ~ they were taking up refrigerator space.

This is all it takes for a delicious comfy dinner on a chilly evening!

And, leftovers make a great tasty sandwich!


Braised Cube Steak w/Mushroom and Onion Gravy

Ingredients:

2 tablespoons vegetable oil
6 (5-ounces each) cube steaks
Salt and seasoned pepper
½ cup flour, plus 1 tablespoon
3 large onions, thinly sliced
1 teaspoon minced garlic
1 (8-ounces) can sliced mushrooms, drained
2 cups beef broth or water

Method:

Heat oil in large skillet over medium heat.
Sprinkle both sides meat with salt and pepper
Place ½ cup flour on plate, coat each piece of meat.
Cook about 3-4 minutes, per side, place on platter and set aside.
Add onions, garlic and mushrooms to skillet, cook until onions are wilted, 3-4 minutes.
Stir to loosen up browned bits from bottom of pan.
Lower heat, sprinkle with 1 tablespoon flour, stirring constantly for about 4 minutes.
Gradually add broth or water, stirring continuously to avoid lumps.
Bring mixture to a boil, reduce heat to low and add steaks to pan.
Simmer, partially covered for 45 minutes.
Transfer to platter, taste pan sauce, adding seasoning, if needed, spoon onto meat.
Serve
Printable recipe


Enjoy!






Comments

  1. If I don't have the butcher tenderize my cube steak, I do the saucer method a lot, too. Or use the back of a knife. Anyway, love this stuff! And terrific recipe. Thanks!

    ReplyDelete
    Replies
    1. Thanks, John! The saucer works great and Ive done that many times. I'm glad you like this too!

      Delete
  2. Replies
    1. Hi Angie! It is, and as easy to cut as butter. :-)

      Delete
  3. Lots of my favorites in this dish and it looks super good. I've given up on pre-cubed steak but have a place that does their own, so I buy nice round steak, have them remove any signs of fat or gristle, then run it thru the cuber a few times for me.

    ReplyDelete
    Replies
    1. Hi Larry! That sounds great, bet it's delicious! That's the way to go!

      Delete
  4. The plattter with the steak and the potatoes looks yummi. I'll eat baked potatoes anytime, with or without the steak. And as for onions and garlic, I've seen a doctor's recommandation to a patient , reading: "go heavily on these two".

    ReplyDelete
    Replies
    1. Thanks, Duta! Woo hoo! That's good news! There can never be too much onion or garlic! Take care

      Delete
  5. This looks so good, especially with the potatoes, Pam! Yum!
    ~Judy

    ReplyDelete
    Replies
    1. Thanks, Judy! It was! Glad you stopped by!

      Delete
  6. Pam, We really like cubed steaks and we eat them often. We braise ours too. I like yours plated with leftover hunks of baked potato. I'd leave eating the onions and mushrooms to my better half and she'd be very happy. As for myself, mushrooms and chunks of onion to me are like lamb is to you... Differences are what makes the world go around. Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Hi Dave! I get you, I know people who don't like either one of them too. Yep, it would be a pretty boring world if we all liked the same thing! Hope all is well down your way, take care!

      Delete
  7. I haven't bought cube steaks in years! But this recipe has inspired me---quick, delicious and pure comfort!

    ReplyDelete
    Replies
    1. Hi Liz! Hope you try it! Take care

      Delete
  8. That is one heck of a machine in the 1st shot lol! I do avoid that cut as I am great at cooking meat hard but yeah I should just pound it :-) Great recipe Pam!

    ReplyDelete
    Replies
    1. Thanks, Evelyne! Yep, it scares me! ☺ Pounding makes it perfect! Take care

      Delete
  9. This is totally my family's kind of comfort food meal! Even if we aren slightly cutting down on red meat (slightly is the key word), when we eat beef, we splurge on recipes that burst with gusto! Thanks for sharing Pam!!!!
    xo

    ReplyDelete
    Replies
    1. Hi RozQ Yeah, we've done the slightly too, and that's hard because I love beef. Glad you liked it!

      Delete
  10. Yep, another one for Mr. Ken!

    Onions and mushrooms he'll be there.

    M : )

    ReplyDelete
    Replies
    1. Send Mr. Ken right on over, Melinda and you join him! Onion and mushroom love here too!

      Delete
  11. GAHH! YUM! Hubba Hubba! I want me some of this! This girl lovesssss herself some red meat :)

    ReplyDelete
    Replies
    1. Woo hoo! Thanks Gigi! I love that red meat too! ☺

      Delete
  12. I think the potatoes are winner with this:) I do!

    ReplyDelete
    Replies
    1. I hear you, Monique! I've never met a potato I didn't like, except potato soup!

      Delete
  13. Good heavens, I haven't had cube steak in years! And I don't know why. Used to eat that and stuffed flank steak all the time. Braising always was (and still is) the answer to tenderize. Great recipe, Pam.

    ReplyDelete
  14. Dear Pam, This looks like such a delicious and satisfying meal! xo Catherine

    ReplyDelete

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