Ingredients:
  1 1/2 lb. beef cube steak
  5 tablespoons olive oil, divided
  2 large garlic cloves, minced
  2 green onions, finely diced
  1 teaspoon corn starch, diluted in 1/2 cup of water
  1 teaspoon thyme, ground
  kosher salt and ground black pepper, to taste
 
Directions:
1. In a large skillet add 3 tablespoons of olive oil over high heat. Once oil is hot place cube steak in it and brown on both sides. Remove and set aside, keep warm.
2. Add remaining oil to skillet. Add garlic first, cook for 1 minute. Then add green onions. Cook for 2 minutes longer.
3. Stir in corn starch mixture, thyme, and salt and pepper. Stir continuously until it begins to thicken.
4. Place cube steak back in skillet. Cover and set on low and simmer for 30 minutes.
5. Remove and serve over smashed potatoes.

Beef Cube Steak Stroganoff

Serving Size: 8

Ingredients:

2 lbs. beef cubed steak, cut into small strips
salt and pepper, to taste
4 oz. unsalted butter
½ tablespoon olive oil
4 green onions, discard green parts
4 tablespoons all-purpose flour
1 cup low salt beef broth
10 oz. package baby Bella mushrooms, thinly sliced
½ cup sour cream
½ cup dry white wine
¼ cup fresh chopped parsley
4 cups cooked egg noodles

Directions:

1. Season beef cube steak with salt and pepper.
2. Braise cube steak in large skillet over medium heat, remove and set aside.
3. Pour olive oil in skillet, add green onions. Saute for 5 minutes, remove and set aside with beef.
4. Stir in flour and beef broth, bring to a boil. Return beef and onions to the pan. Cover and simmer for 45 minutes.
5. 5 minutes before it is finished cooking mix in mushrooms, sour cream, white wine and parsley.
6. Serve over egg noodles.

Ingredients:

            4 Beef Cube Steaks

            1 cup beef broth

            8 oz. can mushroom soup

            1 small onion, diced

            1 tablespoon garlic powder

            2 tablespoons olive oil

            salt and pepper, to taste

Directions:

1. Preheat oven to 350 degrees F.
2. Sprinkle cube steaks with garlic powder and desired amount of salt and pepper. Set aside.
3. In a medium mixing bowl add beef broth and mushroom soup.
4. In large skillet add olive oil over medium-high heat. Add onions and sauté until tender. Then add steaks, brown on both sides.
5. Place onions and steak in a 13 x 9 baking dish. Pour in broth/soup mixture.
6. Cover dish with foil and bake for 45 minutes.

Serving Size: 4

Ingredients:

4 cube steaks
salt and pepper, to taste
2 tablespoons olive oil
2 garlic cloves, minced
1 large onion, diced
1 teaspoon orange zest
½ cup beef broth, low-sodium
2 ½ teaspoons soy sauce

Directions:

1. Season cube steaks with salt and pepper.
2. In a large skillet heat olive oil over high heat. Place cube steaks in skillet and brown on each side. Transfer to plate and set aside.
3. Add onions to the cube steak drippings in skillet. Cook until onions are soft. Then add orange zest and garlic, cook for 1 minute. Stir in beef broth, soy sauce, and cube steaks. Cook, uncovered, until steaks are cook to desired tenderness.