Cube Steak With Tomato Brown Gravy Recipes

Steps:

• 1. Pre-heat oil and butter in heavy skillet on medium to med-high heat. While heating, slice an onion and cut mushrooms into quarters.
• 2. Slightly pound the cube steaks. One pound of cube steak should equal 4 portions of the beef. If not, cut the steaks to make 4 servings. Salt and pepper to taste.
• 3. Mix together the flour, Panko, and seasonings (NOTE: instead of Season All seasoning, we use Bucks Multi-Purpose Seasoning, which is a great seasoning for many foods).
• 4. Dredge the cube steaks in the flour mixture and place in the heated skillet. Cook approximately 3 minutes on each side then remove from the skillet.
• 5. Add onions and mushrooms to the skillet. Saute for approximately 4 to 5 minutes until onions are translucent.
• 6. Add 2 tbsp of flour to the pan and stir until incorporated into the onions and mushrooms. Add the wine and stir to incorporate pan drippings. Then add the water, package of dry onion soup mix, Worcestershire sauce, and 2 tbsp tomato paste.
• 7. Return the cooked cube steaks to the gravy mixture. Place lid on pan and cook on low heat for 10 to 15 minutes until desired doneness. Serve over rice or with mashed potatoes and a vegetable of choice.

Steps:

• 1. Sprayed with pam my cast iron skilled, added the chopped onions, cooking on medium high or medium if that is too high on your stove.
• 2. Beat the eggs in the blender and place in a bowl big enough to put each piece of steak. Make sure the egg covers all the steak
• 3. Place all the spices in a baggy along with the bread crumbs. Mix it up by shaking. Add each piece of steak individually in the bagging and close, shaking it throughly to cover the steak.
• 4. Take steak out of baggy and place in hot skillet, along with the onions. Add a few tablespoons of butter to fry it with. Stir the onions so they won't burn. If necessary, take out of skillet and put on plate until steaks have finished cooking, which would be about ten minutes. Five minutes each side.
• 5. Take the steak out and put on plate and add the onions back in the skillet. Let them cook alittle to where they will begin to carmelize, in about 1-2 minutes. Use a whisk to stir everything up. Add the water a little at a time, and let it thicken up some some, by adding the cornstarch. Keep stirring to get the right consistancy of the gravy you want. Add the tomatoes and cook some more. May need to add a wee bit more cornstarch.
• 6. Once gravy is made, add the steaks back into the skillet and simmer for about ten minutes. It is done..I served with chopped butter fried cabbage which is sweet when cooked.

Steps:

• 1. Sprinkle steaks with seasoned salt and pepper; dredge both sides of steaks with flour.
• 2. In frying pan, melt 1 tablespoon solid Crisco (or liquid vegetable oil). On Medium high heat, brown both sides of steaks; remove from pan to plate.
• 3. Lower heat to medium. Add onion rings and sauté until they are limp and take on a light brown color. If you need more shortening, just add a small amount of butter or margarine. Add 1 tablespoon flour, stir well and lightly brown flour.
• 4. Add can of tomatoes, 1 bouillon cube, and 1/2 cup of water (or liquid bouillon) to onions. Cook on medium-low for about 5 minutes.
• 5. Add cube steaks back to pan; cover the pan and continue cooking on medium-low for 20 minutes until tender.
• 6. Transfer steaks and gravy to serving platter or bowl. You can accompany this with or without yellow rice, coleslaw or a salad.

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:

• 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:

• Mix dry seasonings (except basil) and coat steaks on both sides.
• Heat oil in a deep skillet and brown steaks thoroughly.
• Remove steaks to a deep baking dish that has been sprayed with non-stick spray.
• Add mushrooms to the pan stirring to brown slightly.
• Pour mushrooms over the steaks.
• Add mushroom soup and undrained tomatoes to skillet and simmer, stirring to gather all browning bits from the steaks. Add basil and stir.
• Pour tomato gravy over steaks.
• Cover and bake in a preheated 375 degree oven for 40 minutes.
• Serve over hot rice or noodles.

Steps:

• Mix flour, salt, pepper, garlic powder, and onion powder in small bowl.
• Coat meat in flour and fry in skillet for 5-10 mins til browned on both sides; remove to plate.
• Add 2 T butter to skillet and melt.
• Stir in 2-3 T of remaining flour mixture.
• Whisk in beef broth (may need to add water to thin if gravy is too thick).
• Return meat to skillet, reduce heat to low, cover and cook 30 minutes.
• Serve with rice, mashed potatoes, or noodles.
• Note: I've also made this in a slow cooker. Fixed it in the morning (didn't pan-fry) and let it cook all day. Can't begin to describe how good the kitchen smells when I get home!