Cube steak is also known as tenderized steak or "minute steak." There are many ways to cook cube steak, including baking, barbequing, stewing, stuffing and serving it in roll-ups. Here's how to make cube steaks in mushroom and red wine sauce. This recipe serves for four.
Here's what you'll need:
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Here's what to do:
- Season the steaks with salt and pepper.
- Sear the steaks in two tablespoons of oil in a large skillet, for about three minutes on each side.
- Remove the steaks from the skillet.
- Fry the mushrooms in one tablespoon of oil for four to five minutes, until they're golden brown.
- Add garlic and onion, and cook for four to five minutes or until they're tender.
- Add the beef stock and wine, season with salt and pepper.
- Cook until the liquid is reduced by half. Remove the pan from the heat.
- Add butter to the pan. Stir to melt.
- Serve the steaks with sauce and a salad. [Source: Ray]
Here's an easy, succulent bistro-style dish called Cube Steaks Dijon. It also serves four.
Here's what you'll need:
- Four cube steaks
- 2tablespoons butter
- 1/3 cup shallots, finely chopped
- 1teaspoon dried sage
- 1/3cup dry vermouth
- 2tablespoons Dijon mustard(whole grain)
- ½ cuphalf and half or whipping cream
Here's what to do:
- Sprinkle salt and pepper on the steaks.
- Cook the steaks in one tablespoon of butter in a heavy skillet until brown, turning once (about three minutes per side). Transfer the steaks to plates.
- Sauté the shallots and sage in one tablespoon of butter, using the same skillet, until soft (about 30 seconds)
- Add the vermouth and boil until slightly reduced (about 30 seconds).
- Stir in the mustard and cream. Simmer until slightly thickened (about one minute).
- Season the sauce with salt and pepper.
- Spoon the sauce over the steaks.
- Serve with hash browns and steamed broccoli [source: Barnard, Dojny].
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