Cube Steak Stew Recipes

Steps:

• Cut cube steaks into pieces about 1/2 inch in size. Sprinkle flour over a plate, and dredge meat in flour.
• In a large skillet, heat oil and butter over medium high heat. Add steak pieces, onion, and garlic to oil in pan; saute till lightly browned. Add more butter if needed.
• Stir in beef bouillon, potatoes, peas and carrots, browning sauce, Italian seasoning, salt, and black pepper. Cover, turn heat down to simmer, and cook for 25 minutes. It will thicken as it cooks. Add more water if it gets too thick.

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add steaks, one at a time, and shake to coat. In a large skillet, brown steaks on both sides in oil until no longer pink. Set aside and keep warm. , Add the onion, potatoes and beans to skillet; stir in soup. Return steaks to skillet. Cover and simmer for 15 minutes or until meat is tender. Sprinkle with paprika.

Steps:

• Shake flour, salt and pepper in plastic bag . Shake beef in flour mixture until coated.
• In a dutch oven, melt shortening, cook and stir beef over medium heat until brown.
• Add salt, potatoes, onion, garlic, tomatoes and tomato sauce.
• Heat to boiling; reduce heat, cover and simmer, stirring occasionally, 30 minute.
• Stir in green pepper and peas.
• Heat to boiling; reduce heat. Cover and simmer until peas are tender, about 5 minute.

Steps:

• In a large resealable plastic bag, combine the flour and salt. Add cube steaks, one at a time. Seal bag and shake to coat. , In a large skillet, cook the steaks in oil over medium heat for 4-5 minutes on each side or until browned and tender. Remove and keep warm., In the same skillet, saute mushrooms and onions until tender. Add the water, bouillon and pepper; cook and stir until mixture comes to a boil, scraping up browned bits from bottom of pan. Reduce heat; stir in sour cream and heat through (do not boil). Return meat to pan; heat through. Serve with noodles.

Steps:

• Combine flour and salt and pepper to taste. Mix well. Dredge meat in flour on both sides.
• In a skillet, heat half the butter and half the olive oil together over medium-high heat. Add onion and garlic and saute. Add remaining oil and butter then add meat, cooking on both sides till browned.
• Stir in broth, scraping up any browned bits from the pan. Turn the heat down to a simmer, add thyme and Worcestershire sauce and ook for 15 minutes more, stirring occasionally. Add peas, salt, and pepper to taste.
• Serve over egg noodles.
• If preparing for the freezer:
• Remove meat after step 2. Freeze.
• Complete step 3. Freeze.
• To reheat:.
• Thaw.
• Place all ingredients in an oven safe pan. Heat at 350 until warm. Serve over egg noodles.