Cube Steak W Recipes

Steps:

• Melt butter in skillet, add minced onions and cook 1-2 minutes.
• Mix flour, paprika, & grill seasoning together and place on a plate.
• Season steak with salt and pepper then dredge through flour mixture making sure not to coat the meat too heavily
• Cook for 3-5 minutes on each side depending on size of meat. Serve immediately.

Steps:

• Preheat large skillet on medium high heat.
• Add 1 T.
• oil.
• Season cube steaks with salt, pepper and garlic powder to taste.
• Brown cube steaks in preheated skillet.
• Add 1 can French Onion Soup, 1 cup of water, 1 4 oz can of mushrooms.
• Reduce heat, cover and simmer on low heat for 30-45 minutes.
• You may need to add additional water.
• Remove meat to platter, cover to keep warm.
• Increase heat to reduce pan drippings to desired thickness.
• I serve this with mashed potatoes, and side vegetable.

Steps:

• Whisk flour, cornstarch, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a shallow bowl. Spread 1 tablespoon of the flour mixture onto a plate; press each cube steak into flour mixture to coat completely.
• Place coated steaks on a work surface and pound each several times with a meat tenderizer on each side to pound flour into steak. Pound each steak a second time to further incorporate flour mixture into the meat.
• Melt butter in a large skillet over medium-high heat until skillet is about 350 degrees F (175 degrees C). Cook steaks in hot butter until browned, 2 to 3 minutes per side. Transfer steaks and any stray pieces of meat to a plate and tent with aluminum foil to keep warm. Let skillet cool briefly.
• Heat the same skillet over low heat. Pour enough milk into the skillet to cover the bottom of the pan. Whisk 1 tablespoon flour mixture into hot milk until gravy has a cream-like consistency, 10 to 15 minutes. Add more flour mixture as necessary to thicken gravy. Transfer any steak scraps back into the skillet and season gravy with salt and black pepper.
• Place hot steaks on plates and top with gravy.

Steps:

• Place flour in shallow dish. Add steaks, 1 or 2 at a time, and turn to coat completely. , In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a 3-qt. slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender. , In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve over mashed potatoes or noodles.

Steps:

• Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add steaks in single layer and cook until browned, turning once, about 3 minutes per side. Transfer to work surface; cut each steak in half.
• Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sage; sauté until soft, about 30 seconds. Add vermouth; boil until slightly reduced, about 30 seconds. Stir in cream and mustard. Reduce heat to medium-low; simmer until slightly thickened, about 1 minute. Season with salt and pepper. Divide steaks among plates, spoon sauce over, and serve.

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.