Cube Steak Recipes


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Of all the Cube Steak Recipes out there, good old fashioned beef stew is by far the most popular.

There are quite a few ingredients involved, but the process is quite easy, and the taste is phenomenal.




Cube Steak Recipes - Beef Stew

INGREDIENTS:

2 lbs cube steak

6 potatoes, peeled and chopped into 1-inch cubes

1 (10 ounce) can stewed tomatoes

2 medium chopped onions

2 cloves minced garlic

2 cups peeled, chopped carrots

1 cup whole kernel corn

1 cup peas

1 cup fresh cauliflower

1 small chopped zucchini

3 quarts water

1/2 cup pearl barley (found in the dried foods section of the grocery store)

3 teaspoons salt

2 teaspoons black pepper

3 whole bay leaves

4 teaspoons chopped parsley

1/4 teaspoon basil

1/4 teaspoon oregano

1 tablespoon cornstarch

cooking oil (as needed)

 

 



DIRECTIONS:

Heat oil on a large skillet.

Add garlic and chopped beef.

Brown beef on all sides.

Add 3 quarts of water.

Add seasoning, potatoes, tomatoes and onion

Simmer for 2 hours, watching carefully to be sure the food doesn't dry out.

Add vegetables and pearl barley and simmer covered for another hour.

Add water as needed.

Add cornstarch, a little at a time, until stew is as thick as you want it to be.


MAKES 6 SERVINGS



More Cube Steak Recipes:

 

STEAK MILANESE

 

INGREDIENTS:

4 plum tomatoes, seeded and chopped

1/2 cup diced red onion

1/2 teaspoon salt, divided

1 egg plus 1 egg white

1/2 cup plain dry breadcrumbs

1/2 cup grated Parmesan cheese

2 tablespoons minced fresh parsley

1 pound cube steak, cut into 4 portions

1/2 teaspoon freshly ground pepper, divided

6 teaspoons extra-virgin olive oil, divided

4 cups baby arugula, chopped

3/4 cup thinly sliced fresh basil leaves

1 tablespoon fresh lemon juice, plus lemon wedges for garnish

 

 




DIRECTIONS:

Combine tomatoes, onion and 1/4 teaspoon salt in a large bowl.

Whisk egg and egg white in a shallow dish.

Combine breadcrumbs, grated cheese and parsley in another shallow dish.

Season steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Dip each piece into the egg, allowing excess to drip off into the dish, then dip in the breadcrumb mixture and turn to coat.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat.

Add the steaks and cook until golden brown on the first side, about 3 minutes.

Turn the steaks over, add 1 teaspoon oil and cook until the steaks are cooked through, 3 to 4 minutes more.

Transfer to a plate; tent with foil to keep warm.

Add 1/4 cup shaved cheese to the tomato mixture.

Add the remaining 1/4 teaspoon pepper, the remaining 3 teaspoons oil, arugula, basil and lemon juice; toss lightly until evenly mixed.

Serve the steaks on beds of the arugula-tomato salad.

Garnish with lemon wedges.



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