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How can I cook cube steaks so that they are tender?

Hoping he will bless me with #1 - 2007-09-06 13:03:48 - Cooking Recipes

I took them out the freezer this morning and plan on cooking them when I get home this evening. How can I prepare the cube steaks so that they are tender? I usually use cream of mushroom soup for the gravy, because I can't make homeade gravy.

Най-добър отговор:

chicken fried steak 6 Cube Steaks -- 6 oz ea 3 large Eggs 1/2 cup Water 2 cups Flour 1 quart Vegetable Oil -- for frying 2 1/2 cups Milk 1 tablespoon Chicken Bouillon 3 tablespoons Seasoned Salt 1 tablespoon Garlic Salt 3/4 tablespoon Celery Salt 1/4 tablespoon Salt 2 tablespoons Onion Powder 1/2 tablespoon Chili Powder Directions: Mix the egg and water for an egg wash. Add the seasonings to the flour and mix well. Dip each steak into the seasoned flour, then dip into the egg wash, thent back into the seasoned flour, coating each steak well. Heat the vegetable oil to about 350 degrees F. in a large skillet. Oil should be deep enough to cover the steaks. Fry the coated steaks until golden brown, then drain them on paper towels and put on a heated platter that is tented with foil. Pour off all but 2 tbls of the oil and the drippings. Add 3 Tbls of the leftover seasoned flour. Mix well and cook over medium heat, stirring constantly, until the oil and flour are golden brown. Remove from the heat and add the milk and chicken bouillon or chicken base. Return to the heat and bring to a simmer, stirring constantly, until the gravy thickens. Serve spooned over the steaks.

Други отговори:

If you cannot marinate them(in italian dressing) overnight, use a meat mallet to tenderize them before cooking.

Sear (brown) both sides well, add sliced onions, salt, pepper, some broth or water and cover simmer about 1 hour. They'll be tender and delicious. Thicken broth for gravy.

The best way to make them tender is to cook them in a pressure cooker. You can still use the cream of mushroom soup, but the pressure cooker will do all the work.

chicken fried steak 6 Cube Steaks -- 6 oz ea 3 large Eggs 1/2 cup Water 2 cups Flour 1 quart Vegetable Oil -- for frying 2 1/2 cups Milk 1 tablespoon Chicken Bouillon 3 tablespoons Seasoned Salt 1 tablespoon Garlic Salt 3/4 tablespoon Celery Salt 1/4 tablespoon Salt 2 tablespoons Onion Powder 1/2 tablespoon Chili Powder Directions: Mix the egg and water for an egg wash. Add the seasonings to the flour and mix well. Dip each steak into the seasoned flour, then dip into the egg wash, thent back into the seasoned flour, coating each steak well. Heat the vegetable oil to about 350 degrees F. in a large skillet. Oil should be deep enough to cover the steaks. Fry the coated steaks until golden brown, then drain them on paper towels and put on a heated platter that is tented with foil. Pour off all but 2 tbls of the oil and the drippings. Add 3 Tbls of the leftover seasoned flour. Mix well and cook over medium heat, stirring constantly, until the oil and flour are golden brown. Remove from the heat and add the milk and chicken bouillon or chicken base. Return to the heat and bring to a simmer, stirring constantly, until the gravy thickens. Serve spooned over the steaks.

You can use any of these three recipes by Alton Brown on the food network. These explain step by step how to make cube steak fabulous. http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_43738,00.html

Country Fried Steak INGREDIENTS: 1 tenderized round steak,(tenderized cube steak can also be used, it is the same thing) 2 beaten eggs 1/8 cup milk (2 tablespoons) flour salt/pepper/garlic powder . Gravy: 3 tablespoons flour milk PREPARATION: Season meat, cut into serving size. Use 2 shallow bowls for flour, in first dip bowl, leave flour plain, in the second dip bowl add more of the same seasoning (salt/pepper/garlic powder/and if you like add just a touch of cayenne) In the third shallow bowl, beat 2 eggs and add milk. Mix together. Dip meat in plain flour, then in egg mixture, then in seasoned flour, shake off all excess flour. Fry in cast iron pan with about 1/4-1/2 in heated oil. (have the grease hot enough to fry but not too hot to burn the oil) You can make the milk gravy by using 3 tablespoons of the grease used to fry the steak and add 3 tablespoons of flour, mix well and add milk to the consistency of gravy you like. Chicken Fried Steak with Cream Gravy Vegetable oil, for frying 36 ounces round steak 2 eggs 2 cups milk 2 cups all-purpose flour 1 teaspoons salt 2 teaspoons ground black pepper Cream Gravy (a.k.a "Cowboy Puddin"): 1 cup canola oil 2 cups all-purpose flour 1 teaspoon ground black pepper 1 tablespoon salt 1 quart whole milk To make Chicken Fried Steak: Heat a deep, heavy skillet with at least 1/2-inch of oil to 340 degrees F. Alternatively, heat oil in a deep fryer to 340 degrees F. Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and remove any fat or gristle. Pound it with the coarse side of a tenderizing mallet until it is double in size and half as thick. In a shallow bowl, make an egg wash by combining the eggs and milk. In another shallow bowl or pan, make a seasoned breading by combining the flour, salt, and pepper. Dredge the steak in the seasoned flour, dip it in the egg wash, and then return it to the flour and push the flour into the steak with your fingers so that there are no moist spots. Immediately slide the steak into the hot oil, in batches as necessary to prevent overcrowding, and fry on 1 side until golden and crispy; then turn over and cook the rest of the way. The steaks are done when you lift them with a pair of tongs and they are stiff, not floppy. Keep warm while making the gravy. To make Cream Gravy: Mix the canola oil and flour in a saucepan and cook this roux over medium heat until it looks grainy and becomes slightly golden in color, just a couple of minutes. Remove from heat. Add pepper and salt and mix well. Add milk, return the pan to the heat, and increase heat to high. Whisk until mixture comes to a boil and thickens. Add hot water to thin, if gravy is too thick. Remove from heat to prevent scorching. The gravy should be as thick as pancake batter. Pour over chicken fried steak and serve. Southern-Style Green Beans with Bacon and New Potatoes 4 slices bacon, cut into thirds 1 medium onion, finely chopped 2 pounds fresh green beans, ends trimmed 8 small new potatoes, halved if large Salt and freshly ground black pepper In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring. hope this helps. enjoy.

*******CUBE STEAK ITALIANO 1 lb. cube steak 1 onion 1 green pepper 2 tbsp. oil 1 c. spaghetti sauce Slice cube steak into strips. Cut onion and pepper into strips. Sauté all 3 in oil. Stir in spaghetti sauce and cover and simmer 10 minutes. Serve over egg noodles. *****************CUBE STEAK CASSEROLE 3 to 4 pieces of cube steak 2 to 3 med. potatoes, peeled and sliced 1 med. onion, sliced into ringlets 1 to 2 cans Cream of Mushroom soup Preheat oven to 350 degrees. Place the cube steak in a single layer in a 2 quart casserole dish, salt and pepper and dot with butter. Layer onions then the potatoes over the meat and cover completely with the soup. Cover tightly with a lid or aluminum foil and bake for 1 to 1 1/2 hours or until meat is tender. Let the casserole cool a few minutes before serving. Recipe can be enlarged for more servings, make sure that you have enough soup to cover it completely!!!! *******EASY ONION STEAK POTATOES 1 lb. cube steaks, cut in half 1 tbsp. salad oil 1 env. onion soup mix 4-5 potatoes, peeled, sliced 1 pkg. French's gravy mix In large skillet (or electric fry pan) brown steaks in salad oil. Mix soup mix according to directions. Add to steaks, top with sliced potatoes. Reduce heat to low or simmer. Continue cooking until tender, about 30 minutes. You may have to add little more water. Serves 4.

After searing meat cover low heat approx 1 hr