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I have a cube steak thawing in the sink...the last of three steaks from a big freezer order of grass fed meat we got last fall....and I don't know what to do with it.<br><br>
I've been looking around online. There are three cube steak recipes on epicurious and they all got pretty bad reviews.<br><br>
Anyone have any cooking suggestions? Or can you just tell me a little more about this cut so I can try to come up with something.<br><br>
I read somewhere that it's pre-tenderized and I noticed that most of the recipes call for a really quick method of cooking but we tend to lean more towards slow cooking whenever possible. Oh and we're out of propane at the moment so grilling is not an option.<br><br>
Thanks!<br><br>
~Erin<br><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/love.gif" style="border:0px solid;" title="love">
 

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My mom is a big fan of cube steak, although she's got a lot of special dietary needs and she cannot have a lot of spices, so hers comes out pretty bland.<br><br>
But, that said, I am pretty sure cube steak is what chicken fried steak is made of... if you like that! I'm not sure of a good recipe as I'm quite the Yankee.<br><br>
I would lean more toward slow cooking myself... I'd brown it really well and braise in either a beef broth with other stuff added (worcestershire, spices, etc) or in a tomato based broth, with maybe crushed tomatoes, peppers, onion, etc. Personally I'm not sure how well I'd like it cooked fast, except the one time someone I used to know made me chicken fried steak out of it!
 

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Discussion Starter #3
Thanks.<br><br>
My grandmother mentioned the chicken fried steak thing too. I've heard of it but never tasted it. I think I'm just going to brown and braise...similar to how I do my pot roast.
 

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We make chicken fried steak w/ cube steaks. What I usually do is, toss them around in some flour, then pound them down thinner. Then dip them in a mixture of egg and milk, then in flour (with salt, pepper, garlic and whatever other spice I feel like in the flour) again. Then I fry them in oil. Not the healthiest meal but we have them about twice a year. You can use some of the frying oil to make some cream gravy to go with them. mmmm mmmm<br><br>
Some times I will cut them in strips after pounding them out so that we can have steak fingers too.
 
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