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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.
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)
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:
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
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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