REVIEW: Cubed Steak

Dessert Lover · **Posted:** Mon Sep 25, 2006 1:19 pm

I forget the actual name of this dinner, something like children's steak and onions. I made it on Sunday. It turned out good. I've only had cubed steak once before. I put garlic powder on the steaks. On my package of beef it said not to salt them so I just used the pepper; I should have added the salt. I thought maybe they were already salted. I used less onions too because we're not crazy about onions. It didn't make enough gravy for four servings of mashed potatoes but it was just my husband and I so we were okay. I served it with mashed potatoes and corn. My husband said it was good and that it will have to be added to "the rotation".

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

Pretty close Cindy. It's from the "Dinner Doctor," pages 328-29, and called, "Steak and Gravy For The Kids." I usually don't use salt, because I am extremely salt sensitive, but I can't imagine why the meat would say that. I use garlic powder often as well. I'm so glad you all liked it, since it makes such a nice meal with the addition of some sides, but you're certainly right, it could use some more gravy, couldn't it?

Dessert Lover · **Posted:** Tue Sep 26, 2006 10:11 am

Do you think it would mess up the steak if I added more water next time?

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

Dessert Lover wrote:

Do you think it would mess up the steak if I added more water next time?

You would also, need to add more seasonings or it would dilute the flavor a lot. Also, the gravy, without adding a bit more flour would be thinner. How much thinner, and how much it effects the flavor, of course, will depend on how much extra water you add.

sadiecat · **Posted:** Thu Oct 26, 2006 9:35 am

Have you ever tried cooking cube steak in the crock pot? If I don't have time for that (3-4 hours)I cook it in the oven for about 45 mintues.

My family loves it!

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

Hello and Welcome! Sadie When I used to pound my own steak for Swiss steak, I cut it up in serving sized pieces, then just pound the daylight out of it pounding flour and seasonings into it, then flopping it over and doing some more of the the same with the flour. I do that several times, and then when it's about to fall apart, I put it in a cast iron skillet to sear quickly. The meat pounder that I use is a wicked looking commercial thing of my mother's, and really makes cuts in the round steak or whatever a person uses for cube, minute or chicken fried steak and I always start it out on top the stove searing it quickly and good, then pop it into a very slow oven to finish. Everyone has always loved it fixed that way, and it is tender for sure. I've never put that in a crock pot, but the one in Dinner Doctor, called, "Steak and Gravy for the Kids," pages 328-29, I believe is very adaptable to a crock pot. Since that one doesn't make a lot of gravy though, if gravy is important, a person might want to add some to it. It is good though, BTW big kids like it too. :wink:

Gertie · **Posted:** Fri Oct 27, 2006 7:50 am

This is one of my kids favorite meals, and they are 19 and 15! I use more liquid, usually a can of beef broth, and thicken the gravy with corn starch when it's done. I've never tried it in the crock pot - I'll do that and let you know how it works.

Gert

dday944 · **Posted:** Fri Oct 27, 2006 7:55 am

I usually cook my cube steaks in the crockpot. My mother says it ruins them, but she likes to eat cube steaks lightly sauteed in butter, medium-rare, and tougher than a cob! Yuck! My brood likes tender meat, and since she eats with us, she pretty much has to deal with it (or cook her own steak!) I usually brown them, toss them in with onion soup mix and water, and cook them for at least 4 hrs. until they're falling apart. I use corn starch to thicken the gravy and serve with rice or mashed potatoes or even noodles. I know Anne's recipe will adapt very well to the crock, so I will try that next time.
Diane

yvette · **Posted:** Fri Oct 27, 2006 8:53 pm

My kids love Anne's Steak & Gravy for the Kids (but they don't eat the gravy). This recipe is so easy--the last time I made it I even forgot to dredge the steaks in flour so I just sprinkled a little flour into the water before I put them in the oven so the gravy would thicken, and the gravy turned out better than in ever has before.
Yvette

tiffysma · **Joined:** Sat Nov 05, 2005 9:29 am **Posts:** 1187

I made this last night, but cooked in on top of the stove on a nice and low simmer; since the apple pie was in the oven. I seasoned the meat with Cavender's, then put salt and pepper in the flour. Instead of water, I poured a can of low fat/low sodium beef broth over it and it was really good. The beef broth added flavor and richness to it. DH really liked it. The gravy was wonderful over mashed potatoes.

pumpkin · **Posted:** Thu Nov 02, 2006 11:43 pm

dday944, my DH likes his that way also. I like my tender, so when I make Cube Steak, I have to prepare it both ways, his and mine. Here's a recipe I came up with that is so tender and the best gravy.

Joyce’s Country-Style Steak

2 tablespoons of vegetable oil
1 ½ - 2 pounds of cube steak (cut each piece at least in half)
1 large chopped onion
1 can of beef broth or enough water plus (3) beef bouillon cubes to cover meat
1 tablespoon of cornstarch
¼ cup of water

In a large fry pan, brown the cube steaks in the vegetable oil on both sides on low. Add onion, and beef broth. Cover and simmer on low for at least 1 ½ hours or until fork-tender. Then mix the cornstarch and water together until smooth. Add to the simmering meat at the end of the cooking time, stirring well. Continue to simmer for another five minutes. Serves (4) Great served with mashed potatoes as you will have a nice beefy gravy.

Enjoy! Joyce

dday944 · **Posted:** Fri Nov 03, 2006 9:58 am

Joyce,
That's pretty much how I make mine. I usually use onion soup mix in place of the onion and some of the bouillon, since my guys don't seem to care either way. I haven't used much beef broth in the past, but really liked the difference it made in the Vegetable Soup. I have stocked up so I have some on hand, now! I'm just so impressed that you were able to get a recipe on paper. I fly by the seat of my pants most of the time, and couldn't tell someone the particulars of how I made something if I tried!
Diane

tiffysma · **Joined:** Sat Nov 05, 2005 9:29 am **Posts:** 1187

Diane, I'm with you! DH is always saying someone at work wants my recipe for something and I have to try to figure out how I made it. Even if I have a recipe, I "doctor" it - no matter what it is, it seems.

I started a few years ago using the low fat/low sodium beef and chicken broth for gravies and it sure gives it an extra depth of flavor.

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

I have to echo what Diane and Phyllis just said, and I fly by the seat of my pants when I cook, just using a general idea of what I'm going to fix, and no! I don't follow a recipe either, but I also, do use the low sodium broths for flavor without all the salt, plenty of onion, a little minced garlic and bell pepper minced, sometimes a little celery diced. You can get so much flavor from herbs and steer clear of the salt many of us shouldn't eat. Besides being better for you, it helps those legs look slimmer girls when you avoid salt. hehe Sorry, I couldn't resist...y'all know me by now. :wink:

I do prefer pounding my own steak at home though. It's a bit more work, but it really tastes lots better too. IMHO

pumpkin · **Posted:** Fri Nov 03, 2006 4:36 pm

I cook by throwing in a little of this and that, but had so many requests for a recipe when I served it to guests, that I took note of what I really did one day. Since it came out good, then it was time to write it down. :lol:

I need to switch to the low sodium beef broth as my BP is staying too high. Got to get my salt intake reduced drastically.

Joyce

REVIEW: Cubed Steak

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