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Photo by Julnlisha is a cook!

Cooking Level: Intermediate

Home Town: Roselle, New Jersey, USA
Living In: Springfield, New Jersey, USA
Julnlisha is a cook! is looking for: (5 recommendations)
Bought cube steaks for dinner... now what?? Never made them. Can you please suggest something for me? Thanks!

Recommend a recipe

Last updated: Nov. 19, 2012 12:32 pm
Posted: Nov. 19, 2012 11:50 am
 
Commented by: PAMELA D. aPROpos of nothing
Nov. 19, 2012 11:54 am
http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/
 
Commented by: Don
Nov. 19, 2012 11:56 am
Hi, try this . cheers. Spanish Style Beef Bourguignon Entirely suitable for /Cubed Steak/Beef/Stewing Steak 4 tbsp Extra Virgin Olive Oil 30g/1oz Butter 45g/1½ oz Pancetta (or unsmoked Streaky Bacon - chopped 450g/1lb Beef (whatever) - diced 1 tbsp plain Flour 1 Onion - chopped (or if in expansive mood use 12 or so peeled whole Shallots 1 medium Leek - finely sliced 2 cloves Garlic - finely chopped 1 Carrot - finely diced 1 stick Celery - finely diced 4 sprigs Thyme 4 ripe Tomatoes - peeled and chopped 1 Bay (Laurel) leaf 400 ml Red Wine 200 ml Beef Stock Salt and freshly ground Black Pepper Pour two tablespoons of oil and butter into a large pot, heat to a medium high temperature and add the Beef; Cook, stirring constantly, for a couple of minutes, until the cubes are browned on all sides; Remove meat and set aside and pour the juices into the stock; Add other 2tbsp oil and gently fry the pancetta for 3 minutes until golden but not crispy; Add the onion, leek and garlic and cook for a further 1 minute; Add the carrot, celery and tomatoes and continue cooking for a further 4 minutes or so until all slightly softened; Sprinkle the flour over the mixture, stirring for a minute to mix well; Return the meat to the pot with the thyme, bay and wine. Bring to the boil and reduce the wine by about half; Add the Stock with a few turns of pepper mill, again bring to boil and then simmer for 1 to 2 hours checking regularly after an 1 ½ hours until the Beef is soft and tender (If it becomes too thick add a little water and cover for a bit); Taste for seasoning and remove the thyme sprigs and bay leaf.
Comments:
Don
Don
Nov. 19, 2012 11:57 am
http://allrecipes.com/personalrecipe/63363896/spanish-style-beef-bourguignon/detail.aspx
 
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Photo of: The Best Chicken Fried Steak

The Best Chicken Fried Steak

Submitted by: norah 
Home Town: Peru, Indiana, USA
Living In: Denver, Colorado, USA
This recipe for chicken fried steak includes a batter spiked with Tabasco Sauce and a pan gravy that is sure to satisfy all the chicken fried steak lovers at your table. 
Recommended by: PAMELA D. aPROpos of nothing
Nov. 19, 2012 11:58 am
 
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Photo of: Country-Style Steak

Country-Style Steak

Submitted by: hmclaurin 
Seasoned and pan-fried beef cube steaks get a long, slow bake in beef broth to make delicious, tender steaks and tasty gravy from an inexpensive cut of beef. 
Recommended by: Connie-O
Nov. 19, 2012 12:17 pm
I make something similar to this and it is very good. I sauté sliced onions and add to the meat before putting in the oven. The onions practically melt away.
 
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Photo of: Comforting Cube Steaks

Comforting Cube Steaks

Submitted by: KARISSAK 
These steaks are wonderful and easy to make. They also make their own gravy. Wonderful served with rice. 
Recommended by: sassyoldlady
Nov. 19, 2012 12:32 pm
Makes them really tender, and I will second the Marlboro Man sandwich from Pioneer Woman.
 
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