Imagine tender, savory slices of meat enveloped in a rich, flavorful gravy, perfectly complemented by soft, buttery mashed potatoes. That's the enticing picture painted by a well-cooked cube steak. This easy-to-make yet impressively flavorful dish might just become your next favorite for any family meal or dinner party.
The Charm of Cube Steak
Cube steak, known for its characteristic cubing texture, is a cut from top or bottom round, which has been tenderized mechanically. Here’s what makes cube steak a kitchen staple:
- Versatility: Cube steak can be prepared in various ways - pan-fried, baked, or slow-cooked, making it adaptable to numerous recipes.
- Affordability: Typically, cube steak is one of the more budget-friendly meat options, allowing for gourmet meals without breaking the bank.
- Quick Prep Time: Its pre-tenderized nature means less time tenderizing at home, perfect for quick weeknight dinners.
The Perfect Cube Steak Recipe
Let’s dive into creating this mouth-watering dish. Here’s what you’ll need:
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cube steaks | 4 (about 4 oz each) |
| Flour | 1 cup |
| Salt | 1 tsp |
| Black Pepper | 1⁄2 tsp |
| Garlic Powder | 1⁄2 tsp |
| Paprika | 1⁄4 tsp |
| Vegetable Oil | 3 tbsp |
| Butter | 2 tbsp |
| Beef Broth | 2 cups |
| Heavy Cream | 1⁄2 cup |
| Chopped Fresh Parsley | 1 tbsp |
Preparation Steps:
- Season the Flour: In a shallow dish, combine flour, salt, pepper, garlic powder, and paprika.
- Coat the Steaks: Dredge each steak in the flour mixture, shaking off the excess. Set aside.
- Brown the Steaks: Heat oil in a large skillet over medium-high heat. Add the steaks and cook until well browned on both sides. Transfer to a plate.
- Create the Gravy: In the same skillet, melt butter. Add remaining flour mixture from the dredging and cook for 2 minutes to form a roux. Gradually whisk in beef broth until smooth. Bring to a simmer, letting it thicken.
- Add Cream: Stir in heavy cream, reducing heat to low. The sauce will thicken further.
- Simmer and Serve: Return the steaks to the skillet, spooning gravy over them. Cover and let simmer for 10-15 minutes until fully cooked.
- Garnish: Sprinkle with fresh parsley before serving.
👩🍳 Note: Remember to adjust seasoning according to your taste or dietary needs. Use gluten-free flour if necessary.
Pairing Ideas
To elevate your cube steak experience, consider these accompaniments:
- Mashed Potatoes: They soak up the delicious gravy, making for an indulgent side.
- Green Beans: A healthy, crisp option to balance the richness of the steak.
- Buttered Noodles: Simple, yet effective in absorbing the flavors of the gravy.
🍲 Note: This recipe allows for creativity in pairings, so don't hesitate to experiment with what you have at hand.
In Summary
Cube steak stands out as a comfort food classic due to its simplicity, affordability, and taste. With just a few ingredients and straightforward steps, you can create a meal that not only looks impressive but also satiates the soul. Whether you’re cooking for a special occasion or seeking a quick dinner fix, cube steak in a rich, creamy gravy checks all the boxes for an irresistible meal.
Can I make cube steak in a slow cooker?
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Yes, cube steak can be made in a slow cooker for an even more tender result. Simply follow the same steps for browning the steaks, then place them in the slow cooker. Pour the gravy over the steaks and cook on low for 6-8 hours.
What’s the best way to tenderize cube steak?
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While cube steak is already mechanically tenderized, for additional tenderness, you can pound it further with a meat mallet or marinade it in acidic ingredients like vinegar or lemon juice before cooking.
How do I store leftover cube steak?
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Store leftover cube steak in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or gently on the stovetop with some additional broth or gravy to keep it moist.
Can cube steak be made with chicken or other meats?
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While traditional cube steak uses beef, you can adapt the recipe for chicken or pork. The cooking time will vary, and you might need to adjust seasonings to better suit the protein.
What’s the key to making a good gravy?
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The key to excellent gravy is to start with a roux made from equal parts fat and flour, cook it sufficiently to remove the raw flour taste, and then slowly incorporate your liquid, stirring constantly to prevent lumps.
