Smothered Cube Steak Recipes

Steps:

• 1. Season both sides of cube steaks with salt, pepper and Cajun seasoning. Rub a little flour into both sides of each cube steak.
• 2. Heat vegetable oil in skillet over over medium heat. Add cube steaks and cook 5 minutes each side. Remove cooked steaks to a platter, and cover with foil to keep warm.
• 3. Add mushrooms, onion and garlic to skillet with pan drippings, and cook about 5 minutes or until mushrooms and onions are tender, stirring frequently to scrape up browned bits from the skillet. (I added a little Cajun seasoning too, but that wasn't in the original recipe.)
• 4. Stir 2 tablespoons of flour into the gravy. Add the broth and thyme, and stir well. Cook over medium heat until gravy is thickened. Return cube steaks to skillet and heat several minutes in the gravy, turn and cook other side for several minutes or until heated through and cooked thoroughly. Add a little more broth if the gravy thickens too quickly.

Steps:

• Preheat oven to 350.
• In large saute pan, on medium high, heat 2 tbsp of the oil.
• Meanwhile, place flour along with season salt in a dish.
• Mix.
• Dredge steaks, coating well on both sides.
• Reserve remaining flour.
• Fry steaks in oil for 3 minutes on both sides.
• Place in oven going baking dish coated with non stick spray.
• Add the remaining oil to the pan.
• Saute the onions for 5 minutes, then add mushrooms and continue sauteing for another 5 minutes.
• Add garlic and cook until fragrant.
• Add 1 tablespoons of the reserved flour, stir and cook for 2 minutes.
• Add the wine, cooking briefly and then the stock.
• Stir.
• Should it become thicker than you want, just add more stock.
• Cook until desired consistency.
• Add the bacon, tarragon and pepper to taste.
• Stir.
• Pour mixture over the steaks and bake 45 minutes.

Steps:

• Make marinade and put with cube steaks in a zip bag. Marinate in the ice box (refrigerator) for an hour, but it is much better longer.
• Remove the cube steaks from the marinade, and sprinkle garlic powder and Italian seasoning on both top and bottom.
• Brown cube steaks on each side, set aside.
• To the drippings, add 1 tbsp of flour, 2 pats of butter and a splash of white wine to deglaze the pan. Stir constantly, adding mushrooms and cube steaks. Simmer for 10-15 minutes over medium heat.
• Serve with vegetables and warm bread or rolls.

Steps:

• In small bowl mix 4 seasonings.
• Place flour in a flat surfaced dish (save unused flour for smothering).
• Sprinkle front and back side of each steak piece and rub deep into groves of steak.
• Heat oil to medium high in skillet (cast iron is best).
• Dredge each piece in flour, press in with finger tips. Re-dredge in flour again and place carefully in hot oil for 1 minute and then turn back heat to medium.
• Fry steak 4-5 minutes on each side. Remove, drain on a separate plate.
• Remove all but 2-3 Tbs of oil, over medium high heat, sprinkle with 3 Tbs flour, whisking until well mixed and roux browns.
• Add water, bouillon cube and remaining seasoning. Mix until gravy begins to thicken slightly. Test taste for spice as this is the time to adjust (salt or water).
• Replace steak back in gravy and spread onion rings over the tops.
• Cover and simmer 30-40 minutes.

Steps:

• Dredge cube steaks in a combination of pork rind flour, garlic powder & salt.
• Fry in butter.
• When done, remove steaks from heat, and scrape all browned bits from pan.
• Add water, and cream, and stir as it comes to a boil.
• Cook till thickened.
• Season to taste with salt, pepper& garlic powder Place steaks back in cream sauce.
• Pepper and salt to taste.
• Serve with sautéed mushrooms& onions.