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Cube Steaks
OK, I admit....for me, the greatest joy in cooking is the raves I get.
Cooking for just me.....I rarely bother - just make some eggs, a sandwich, or anything that requires minimal effort. However, I feel it's time to start eating better, and I've been making pots of stew, soups or whatever, and freezing them in individual portions. I got some cube steaks on sale - should be quick and easy - but I'm tired of them plain, with onions. Anyone have any suggestions for cube steak dishes for one? Thanks! |
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Smother with mushrooms and onions....yum! |
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Smother with mushrooms and onions....yum! |
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> wrote: > Smother with mushrooms and onions....yum! Or make chicken - fried steak with them  )-- Best Greg |
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> wrote: > Smother with mushrooms and onions....yum! Or make chicken - fried steak with them )-- Best Greg |
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> wrote: > Smother with mushrooms and onions....yum! Or make chicken - fried steak with them )-- Best Greg |
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> wrote: > Smother with mushrooms and onions....yum! Or make chicken - fried steak with them )-- Best Greg |
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> wrote: > Smother with mushrooms and onions....yum! Or make chicken - fried steak with them )-- Best Greg |
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> wrote: > Smother with mushrooms and onions....yum! Or make chicken - fried steak with them )-- Best Greg |
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wrote:
> >> I got some cube steaks on sale - should be quick and easy - but I'm >> tired of them plain, with onions. Anyone have any suggestions for cube >> steak dishes for one? Swiss Steak: http://www.therecipeforcooking.com/swiss-steak.html ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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wrote:
> >> I got some cube steaks on sale - should be quick and easy - but I'm >> tired of them plain, with onions. Anyone have any suggestions for cube >> steak dishes for one? Swiss Steak: http://www.therecipeforcooking.com/swiss-steak.html ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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PENMART01 wrote:
> > Swiss Steak: > http://www.therecipeforcooking.com/swiss-steak.html > HEY, they stole my recipe! Only they changed round steak (that's what I use) to cube steak! ;-) If using round steak, when you coat the steak with flour prior to browning, pound the steak with a meat tenderizer. (I'd recommend doing this step outside if possible ;-) ) I'd also recommend Crisco (the one in the can) for the oil. I don't know what it is about it but it doesn't come out the same if you use other oils. I also add mushrooms. One of my all-time favorite meals. -- Steve Every job is a self-portrait of the person who did it. Autograph your work with excellence. |
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PENMART01 wrote:
> > Swiss Steak: > http://www.therecipeforcooking.com/swiss-steak.html > HEY, they stole my recipe! Only they changed round steak (that's what I use) to cube steak! ;-) If using round steak, when you coat the steak with flour prior to browning, pound the steak with a meat tenderizer. (I'd recommend doing this step outside if possible ;-) ) I'd also recommend Crisco (the one in the can) for the oil. I don't know what it is about it but it doesn't come out the same if you use other oils. I also add mushrooms. One of my all-time favorite meals. -- Steve Every job is a self-portrait of the person who did it. Autograph your work with excellence. |
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>Melba's Jammin'
> > wrote: > wrote: >> > >> > I got some cube steaks on sale - should be quick and easy - but I'm >> > tired of them plain, with onions. Anyone have any suggestions for >> > cube steak dishes for one? >> >> ....And, I just happened to cook one with onions for supper tonight. >> Funny you should be bored with them. I just rediscovered them. I'm >> thinking fried bell and jalapeno peppers and onions with my next >> grilled cube steak sanwich. > >> nb > >What's the right way to cook a cube steak, nb? Fast or slow? I've not >had good success, and it's been years (like 15-20) since I've cooked one. If you know for sure it's a fairly tender cut then grilling or pan frying works well, but if you're uncertain about how tender your meat is then swissing (braising) is the way to go.. I much prefer swiss steak, oven braised with lots of onions, 'shrooms, and beefy gravy, and lotsa wide egg noodles, or potato nic. Heat a large heavy covered skillet. Pound your meat with seasoned flour. Brown meat and add lots of onions to sweat, then shrooms, s n' p, jug o wine, cover and cook in a slow oven till tender, 'bout 2-3 hours. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>Melba's Jammin'
> > wrote: > wrote: >> > >> > I got some cube steaks on sale - should be quick and easy - but I'm >> > tired of them plain, with onions. Anyone have any suggestions for >> > cube steak dishes for one? >> >> ....And, I just happened to cook one with onions for supper tonight. >> Funny you should be bored with them. I just rediscovered them. I'm >> thinking fried bell and jalapeno peppers and onions with my next >> grilled cube steak sanwich. > >> nb > >What's the right way to cook a cube steak, nb? Fast or slow? I've not >had good success, and it's been years (like 15-20) since I've cooked one. If you know for sure it's a fairly tender cut then grilling or pan frying works well, but if you're uncertain about how tender your meat is then swissing (braising) is the way to go.. I much prefer swiss steak, oven braised with lots of onions, 'shrooms, and beefy gravy, and lotsa wide egg noodles, or potato nic. Heat a large heavy covered skillet. Pound your meat with seasoned flour. Brown meat and add lots of onions to sweat, then shrooms, s n' p, jug o wine, cover and cook in a slow oven till tender, 'bout 2-3 hours. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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JimLane wrote:
> wrote: >> OK, I admit....for me, the greatest joy in cooking is the raves I >> get. Cooking for just me.....I rarely bother - just make some eggs, a >> sandwich, or anything that requires minimal effort. >> >> However, I feel it's time to start eating better, and I've been >> making pots of stew, soups or whatever, and freezing them in >> individual portions. >> >> I got some cube steaks on sale - should be quick and easy - but I'm >> tired of them plain, with onions. Anyone have any suggestions for >> cube steak dishes for one? >> >> Thanks! > > > Chicken fried steak? > > > jim I was going to suggest that, then I re-read the OP. Eating "better" would suggest to me, healthier. Chicken fried steak is wonderful but not particularly healthy. Oh what the hell. Go for it. Make a nice buttermilk batter with egg, salt, pepper. Dredge the cube steak in some seasoned flour then dip it in the batter and fry the suckers over medium-high heat in a little vegetabke oil (or melted vegetable shortening) until crispy. Top with cream gravy and be sure to put some on the mashed potatoes, too. Jill |
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>
>I got some cube steaks on sale - should be quick and easy - but I'm >tired of them plain, with onions. Anyone have any suggestions for cube >steak dishes for one? You could dredge them in some eggwash and flour and or cornmeal and fry them in 1/2 inch of oil; make some country fried steak. Serve with some country gravy and mashed potatoes and biscuits and put the gravy over everything. Michael O'Connor - Modern Renaissance Man "I actually thought about voting for John Kerry before I decided to vote against him." |
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>
>I got some cube steaks on sale - should be quick and easy - but I'm >tired of them plain, with onions. Anyone have any suggestions for cube >steak dishes for one? You could dredge them in some eggwash and flour and or cornmeal and fry them in 1/2 inch of oil; make some country fried steak. Serve with some country gravy and mashed potatoes and biscuits and put the gravy over everything. Michael O'Connor - Modern Renaissance Man "I actually thought about voting for John Kerry before I decided to vote against him." |
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On 2004-10-21, Melba's Jammin' > wrote:
> What's the right way to cook a cube steak, nb? Fast or slow? I've not > had good success, and it's been years (like 15-20) since I've cooked one. Yeah, I pretty much abandoned them years ago, myself. But, with the price of beef through the roof and pre-ground burger a crapshoot, cubes seemed a neat way to satisfy that rare but insistent cow craving the sneaks up on me. And, since modern beef is just about tasteless anyway, I don't feel bad about fixing cheap eats with added flavor gimmicks. I cook mine in bacon grease on med high, just below smokin' ...IOW, hot and fast... but then I like seeing red in the middle. I often throw some Worcestershire on it about 20 seconds before yanking it off the heat. I also eat 'em just like a burger, throwing a slice of plasti-cheese on top. The cubes we have out here have been run through those cutter type tenderizers that leave the meat about a micromesh away from being true ground meat. In fact, I had one weird piece that was so bizarrely shaped, I just took a chefs knife to it and made it into ground and reshaped it. This can be a good move with poorer quality cubes. The one I had last night was very good quality and was very tender. Not like some that, despite the severe cut-tenderizing, are like chewing on a dish rag. nb |
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On 2004-10-21, Melba's Jammin' > wrote:
> What's the right way to cook a cube steak, nb? Fast or slow? I've not > had good success, and it's been years (like 15-20) since I've cooked one. Yeah, I pretty much abandoned them years ago, myself. But, with the price of beef through the roof and pre-ground burger a crapshoot, cubes seemed a neat way to satisfy that rare but insistent cow craving the sneaks up on me. And, since modern beef is just about tasteless anyway, I don't feel bad about fixing cheap eats with added flavor gimmicks. I cook mine in bacon grease on med high, just below smokin' ...IOW, hot and fast... but then I like seeing red in the middle. I often throw some Worcestershire on it about 20 seconds before yanking it off the heat. I also eat 'em just like a burger, throwing a slice of plasti-cheese on top. The cubes we have out here have been run through those cutter type tenderizers that leave the meat about a micromesh away from being true ground meat. In fact, I had one weird piece that was so bizarrely shaped, I just took a chefs knife to it and made it into ground and reshaped it. This can be a good move with poorer quality cubes. The one I had last night was very good quality and was very tender. Not like some that, despite the severe cut-tenderizing, are like chewing on a dish rag. nb |
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On 2004-10-21, jmcquown > wrote:
> Make a nice buttermilk > batter with egg, salt, pepper. Dredge the cube steak in some seasoned flour > then dip it in the batter and fry the suckers over medium-high heat in a > little vegetabke oil (or melted vegetable shortening) until crispy. Top > with cream gravy and be sure to put some on the mashed potatoes, too. Geez Jill, yer killin' me, here! Your post after I ate my last cube borders on beef brutality.  nb |
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On 2004-10-21, jmcquown > wrote:
> Make a nice buttermilk > batter with egg, salt, pepper. Dredge the cube steak in some seasoned flour > then dip it in the batter and fry the suckers over medium-high heat in a > little vegetabke oil (or melted vegetable shortening) until crispy. Top > with cream gravy and be sure to put some on the mashed potatoes, too. Geez Jill, yer killin' me, here! Your post after I ate my last cube borders on beef brutality. nb |
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Thanks everyone!
"I was going to suggest that, then I re-read the OP. Eating "better" would suggest to me, healthier. Chicken fried steak is wonderful but not particularly healthy. Oh what the hell. Go for it. Make a nice buttermilk batter with egg, salt, pepper. Dredge the cube steak in some seasoned flour then dip it in the batter and fry the suckers over medium-high heat in a little vegetabke oil (or melted vegetable shortening) until crispy. Top with cream gravy and be sure to put some on the mashed potatoes, too. Jill" So that's what a chicken fried steak is! I have a friend in TX who keeps telling me I MUST have one, but when I saw it on the menu at a local cafe, it said something about milk in the gravy....and being lactose intolerant, I can't handle that. But, I reckon I can try the steaks without the gravy....or is that sacrilege? )I hadn't had cube steaks in years, then one of the local supermarkets had them on sale for $1.99 a pound - and the quality is quite good! So, I got a large package, and a bunch of these little suckers in my freezer, waiting for me to do something interesting to them. |
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Thanks everyone!
"I was going to suggest that, then I re-read the OP. Eating "better" would suggest to me, healthier. Chicken fried steak is wonderful but not particularly healthy. Oh what the hell. Go for it. Make a nice buttermilk batter with egg, salt, pepper. Dredge the cube steak in some seasoned flour then dip it in the batter and fry the suckers over medium-high heat in a little vegetabke oil (or melted vegetable shortening) until crispy. Top with cream gravy and be sure to put some on the mashed potatoes, too. Jill" So that's what a chicken fried steak is! I have a friend in TX who keeps telling me I MUST have one, but when I saw it on the menu at a local cafe, it said something about milk in the gravy....and being lactose intolerant, I can't handle that. But, I reckon I can try the steaks without the gravy....or is that sacrilege? )I hadn't had cube steaks in years, then one of the local supermarkets had them on sale for $1.99 a pound - and the quality is quite good! So, I got a large package, and a bunch of these little suckers in my freezer, waiting for me to do something interesting to them. |
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notbob wrote:
> On 2004-10-21, jmcquown > wrote: > >> Make a nice buttermilk >> batter with egg, salt, pepper. Dredge the cube steak in some >> seasoned flour then dip it in the batter and fry the suckers over >> medium-high heat in a little vegetable oil (or melted vegetable >> shortening) until crispy. Top with cream gravy and be sure to put >> some on the mashed potatoes, too. > > Geez Jill, yer killin' me, here! Your post after I ate my last cube > borders on beef brutality. > > nb Sorry, nb - didn't mean to be so cruel! ;p Jill |
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