Cube Steak and Potato Casserole

Serving Size: 6

Ingredients:

6 beef cube steaks

1 stick unsalted butter

1 large white onion, chopped

2 large garlic cloves, minced

1 package baby bella mushrooms, sliced

1 can cream of mushroom soup

1 cup buttermilk

2 tablespoons fresh parsley, chopped

4 russett potatoes, chopped

2 carrots, peeled and diced

salt and pepper, to taste

Directions:

1. Preheat oven to 375 degrees.

2. Place butter in a large skillet. Once butter is melted add in steaks and brown on both sides. Remove from skillet. Read more

Beef Cube Steak Stew

Serving Size: 6

Ingredients:

1 1/2 lbs beef cube steak, cut into small chunks
1 tablespoon olive oil
1 medium white onion, chopped
2 large garlic cloves, minced
2 cups frozen corn
4 russet potatoes, peeled and cubed
1 cup baby bella mushrooms, chopped
1 cup  beef broth
1/2 cup water
1 tablespoon basil
salt and pepper, to taste

Directions:
1. Brown the beef, onions and garlic in olive oil in skillet over medium-high heat. Place in crockpot, include all drippings.
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French Dip with Beef Cube Steak

Serving Size: 4

Ingredients:
4 cube steaks, about 1 1/2 lbs.
1 package onion soup mix
freshly ground black pepper, to taste
1 tablespoon olive oil
1 small white onion, thinly sliced
french bread

Directions:
1. Season steaks with pepper.
2. In medium skillet over medium-high heat add in olive oil. Once oil is hot add in cube steaks. Brown on both sides. Read more

Braised Beef Cube Steak

Serving Size: 4

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.
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Baked Beef Cube Steak with Tomatoes

Serving Size: 4

Ingredients:
  4 beef cube steaks
  2 tablespoons olive oil
  fresh ground black pepper, to taste
  1 10 oz. can diced tomatoes
  1 cup white rice

Directions:

1. Season cube steaks with black pepper.
2. Preheat oven, 350 degrees.
3. Heat oil in large skillet. Brown each side of cube steaks, 2 minutes each side.
4. Remove steaks and place in baking dish. Pour can of tomatoes over the meat.
5. Bake for 20 minutes.
6. Prepare rice according to package directions – serve steaks on top.

Beef Cube Steak with Arugula Salad

Serving Size: 4

 

Ingredients:

1 lb. beef cube steak, cut into 4 portions

1 10 oz. can diced tomatoes

½ cup red onion, diced

salt and pepper, to taste

1 egg

1 egg white

½ cup plain breadcrumbs

¼ parmesan cheese, grated

¼ cup romano cheese, grated

2 tablespoons fresh parsley, finely chopped

6 teaspoons olive oil, divided

4 cups arugula, chopped

¾ cup fresh basil, thinly sliced

½ a lemon, juiced

 

Directions:

1. In a large mixing bowl combine tomatoes, onion and ¼ teaspoon salt.
2. In a shallow dish combine egg and egg white, whisk until smooth.
3. In another shallow dish combine breadcrumbs, parmesan cheese and parsley.
4. Season cube steak with salt and pepper. Dip each piece in the egg mixture, followed by the breadcrumb mixture.
5. In a large skillet heat 3 teaspoons of olive oil over medium heat. Add cube steaks, cook for 3 minutes on each side. Remove from skillet, set aside and keep warm.
6. Add Romano cheese to the tomato mixture. Add remaining 3 teaspoons of olive oil, arugula, basil and lemon juice. Toss until well coated.
7. Serve cube steaks on top of the arugula and tomato salad.

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