This is not a critique of the recipe so much as it is of cube steak. I made this for someone who has difficulty eating rare meats. Couldn't believe how bland it was: I pounded the steaks to 1/8-inch thickness, marinated them in garlic & seasonings for about an hour at room temp, dredged in flour & browned in hot EVOO/butter (they looked beautiful), pan-grilled onion slices & layered on top of the meat, deglazed the pan with wine, then added & reduced a savory home-made brown stock with mushrooms, poured over the meat, covered it & baked @ 350 for an hour. Served with garlic whipped potatoes. The potatoes and gravy were devoured, lots of cube steak left on the plates. :-( I do not use canned soups because of the sodium, preservatives, and other undesirable ingredients, and the sauce was delicious. I seriously doubt that was the problem. Don't think I'll waste so much effort on cube steak again.
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This is not a critique of the recipe so much as it is of cube steak. I made this for someone...