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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Crock Pot Beef Cube Steak

Serving Size: 4

Ingredients:
1 ½ lbs. beef cube steak, cut into chunks
1 medium onion, diced
1 tablespoon olive oil
2 (16 oz.) cans small new potatoes
2 cups frozen whole kernel corn
1 15 oz. can diced tomatoes
¼ cup low salt beef broth
salt and pepper, to taste

Directions:
1. In medium skillet add olive oil over medium-high heat. Once hot stir in onions, cook until caramelized.
2. Add beef cube steak, cook for 2 minutes. Transfer directly to crock pot. Pour drippings from skillet in with the beef.
3. Add in new potatoes, corn, diced tomatoes, beef broth, and salt and pepper.
4. Cover and cook on low for 5 to 6 hours.

Italian Style Beef Cube Steak

Serving Size: 4

 

Ingredients:

1 ½ lbs. beef cube steak

1 medium green pepper, cut into thin strips

1 medium red sweet pepper, cut into thin strips

½ cup white onion, chopped

2 garlic cloves, minced

1 tablespoon olive oil

salt and pepper, to taste

1 cup low-salt beef broth

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon corn starch

1 cup tomatoes, seeded and chopped

 

Directions:

1. In a large skillet pour in olive oil. When hot add garlic, cook for 30 seconds.
2. Add peppers and onions, cook until tender but still crisp. Remove and set aside. Keep warm.
3. (Add more olive oil if necessary into skillet). Place beef in skillet. Season with salt and pepper. Cook over medium-high heat 4 minutes on each side. Remove, set aside and keep warm.
4. In a medium mixing bowl combine beef broth, corn starch, oregano and basil, whisk until smooth. Pour mixture into the reserved drippings in skillet. Bring to a boil. Boil for 3 minutes, stirring constantly until thick.
5. Stir in cooked vegetables and tomatoes. Heat thoroughly. Serve over beef cube steak.

Fast Beef Cube Steak

Serving Size: 4

 

Ingredients:

4 4oz. beef cube steaks

2 tablespoons unsalted butter

1 cup baby bella mushrooms, sliced

1 medium white onion, chopped

2 garlic cloves, minced

1 tablespoon paprika

salt and pepper, to taste

1 cup low-salt beef broth

½ cup plain yogurt

2 tablespoons all-purpose flour

           

Directions:

1. In a medium skillet add butter and cook beef cube steaks over medium-high heat for 5-7 minutes, turning over once. Remove and set aside.
2. Stir mushrooms, onion, garlic, paprika, salt and pepper into the remaining drippings until mushrooms and onions become tender. Stir in broth. Stir yogurt and flour together and add mixture to skillet. Cook until it begins to thicken.
3. Add steaks back into skillet. Cook for another minute.
4. Serve over cooked pasta noodles.

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.

Beef Cube Steak with Mushrooms and Red Wine

Serving Size: 4

 

Ingredients:

            4 beef cube steaks

            4 tablespoons butter

            2 tablespoons shallots, minced

            8 oz. fresh mushrooms, sliced

            2 garlic cloves, minced

            ¼ teaspoon fresh thyme

            ¾ cup dry red wine

            ¾ cup beef broth

            salt and pepper

            ½ cup all-purpose flour

            2 tablespoons olive oil

 

Directions:

1. In a medium sauce pan melt butter. Add shallots and sauté for 1 minute.
2. Add mushrooms, garlic, and fresh thyme, sauté until mushrooms are tender. Add half of the flour and stir. Pour in red wine and beef broth and a little pepper. Add salt as preferred.
3. Increase the heat until contents comes to a boil. Then reduce heat and let simmer for 10 to 15 minutes.
4. In a small mixing bowl combine the rest of the all-purpose flour and desired amount of salt and pepper. Coat beef cube steaks with flour mixture and set aside.
5. In a large skillet add olive oil over medium-high heat. Place coated cube steaks in the hot oil. Brown on each side.
6. Pour mushroom and wine sauce over the steaks, cover and simmer for 10 minutes. Do not overcook.