Best 2 Berdeans Cube Steak Recipes
Indulge in the ultimate comfort food experience with Berdean's Cube Steak, a classic Southern dish that tantalizes taste buds with its tenderized beef, rich gravy, and a symphony of flavors. This iconic dish is elevated by the secret ingredient - evaporated milk - that adds a velvety texture and irresistible creaminess to the gravy.
Our comprehensive guide features two delectable variations of Berdean's Cube Steak. The first recipe introduces the traditional method, where the cube steak is lovingly dredged in seasoned flour, pan-fried to perfection, and smothered in a savory gravy made from scratch. The second recipe offers a modern twist, utilizing a slow cooker to effortlessly achieve fall-apart tender cube steak bathed in a flavorful gravy.
Both recipes are beginner-friendly and provide step-by-step instructions to ensure success in your culinary adventure. Whether you prefer the classic stovetop method or the convenience of a slow cooker, you'll be rewarded with a hearty and comforting meal that will warm your soul and satisfy your cravings.
CUBE STEAK RECIPE
This Tender Cube Steak is smothered in a delicious brown gravy with onions and pan fried on the stove top or in the Slow Cooker! Serve this over mashed potatoes, noodles, or rice, with roasted green beans or carrots!
Provided by Stephanie
Time 45m
Number Of Ingredients 19
Steps:
- See notes section below for Slow Cooker instructions.
- Seasoning Prep: Combine the meat seasoning mix and set aside.
- Gravy Prep: Combine the cornstarch and cold water in a medium bowl and whisk until incorporated and smooth. Add 1 cup chicken broth, 1 cup beef broth, 1 beef bouillon, 1 tsp onion powder, ½ tsp garlic powder and 1 ½ tsp Worcestershire sauce. Whisk to combine and set aside.
- Meat Prep: Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized.
- Rub seasoning mix on each side of the steak, then rub with flour.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear 2 steaks at a time for about 3 minutes per side. (Add a splash more olive oil if needed and adjust heat up or down slightly as needed as the steaks cook.) Set steaks on a plate to rest.
- Leave the meat flecks in the pan, this is called "fond" and it will add flavor to the gravy. If you have any black/burnt areas, use a damp paper towel to carefully clean that out.
- Melt 2 tablespoons butter over medium heat and use a silicone spatula to 'clean' the bottom of the pan. Add the onions and toss to coat. Cook the onions for 15-25 minutes, until desired consistency is obtained. I like mine very soft and reduced, almost caramelized. Be sure to stir them often as they cook.
- Add the liquid gravy mixture and use a silicone spatula to clean the bottom and sides of the pan once again. Bring to a boil, then reduce to a simmer.
- Add the steaks and any juices back to the pan and spoon some gravy on the top of each steak. Simmer with the lid partially covered for 5 minutes or so, until the gravy is thickened and the meat is cooked to your liking.
- Optional: Remove from heat and melt 2 Tablespoons cold butter at the end for a silky, velvety finish. This is a technique that chefs use called "monter au beurre".
- Serve with mashed potatoes, buttermilk biscuits, and roasted carrots or green beans.
Nutrition Facts : Calories 538 kcal, Carbohydrate 18 g, Protein 38 g, Fat 35 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 145 mg, Sodium 1102 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 17 g, ServingSize 1 serving
OVEN FRIED DEER/BEEF CUBED STEAK
You can judge the amount of ranch dressing and Bisquick mix according to how many pieces of cubed steak you are cooking. When cooked this looks just like fried steak and its so delicious!
Provided by Brandy Harper
Categories Wild Game
Time 50m
Number Of Ingredients 6
Steps:
- 1. Lightly season each side of cubed steak. Spray metal baking pan well with spray Pam to avoid meat from sticking to pan.
- 2. In two separate bowls, one with ranch dressing and one with Bisquick mix. Take one piece of meat at a time first coat each side well in ranch dressing. Then roll side to side in Bisquick. Immediately place on metal pan. Separating each piece.
- 3. Lastly, top each piece with Squeezed Parkay Butter. Bake uncovered in oven @ 375 degrees for 45 minutes.
Tips:
- Choose the right cut of meat. Cube steak is typically made from round steak, which is a tough cut of meat. However, it can be made more tender by pounding it with a meat mallet.
- Tenderize the meat. In addition to pounding the meat, you can also tenderize it by marinating it in a mixture of oil, vinegar, and spices. This will help to break down the tough fibers in the meat and make it more tender.
- Cook the meat over medium heat. Cube steak should be cooked over medium heat so that it has time to tenderize. If you cook it over too high of heat, it will become tough and chewy.
- Don't overcook the meat. Cube steak is a thin cut of meat, so it doesn't take long to cook. Overcooking it will make it tough and dry.
- Serve the meat with your favorite sides. Cube steak can be served with a variety of sides, such as mashed potatoes, green beans, or corn.
Conclusion:
Cube steak is a delicious and affordable meal that can be made in a variety of ways. By following these tips, you can make sure that your cube steak is tender, juicy, and flavorful.
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