Best 5 Braised Cube Steak Recipes

BERDEAN'S CUBE STEAK

Steps:

• Season the cube steaks on both sides with salt and pepper. Pour the flour onto a shallow plate and press the steaks into the flour; shake off the excess flour. Heat the oil in a large skillet with lid over medium-high heat. Place the steaks into the hot oil, and cook until golden brown on both sides, about 3 minutes per side.
• Pour water into the skillet to almost cover the steaks. Stir the beef bouillon and salt to taste into the water. Bring to a boil; reduce heat to medium-low, cover, and simmer until very tender, about 2 hours.

BRAISED CUBE STEAK WITH ONION GRAVY (AIP)

Steps:

• In a large skillet with a cover, heat oil over medium heat.
• Meanwhile, season steaks with salt, then coat each piece of meat with flour on both sides.
• Cooking in batches if necessary, brown the steaks without moving them for 3-4 minutes, then flip and brown on other side for 3-4 minutes. Remove from pan and set aside.
• Add onions to skillet and cook until softened and beginning to brown (about 6-7 minutes).
• Add garlic and cook until fragrant (about 1 minute).
• Slowly add broth, stirring and scraping bottom of skillet to dislodge browned bits. Bring to a boil and then reduce to low.
• Add fresh thyme leaves and stir to distribute.
• Return steaks in a single layer so that the are not completely submerged by gravy.
• Cover and simmer on low for 45 minutes.
• Serve steaks with gravy (it's delicious on spaghetti squash, cauliflower mash, or other starchy side dish!)

CUBE STEAKS WITH GRAVY

Steps:

• Place flour in shallow dish. Add steaks, 1 or 2 at a time, and turn to coat completely. , In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a 3-qt. slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender. , In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve over mashed potatoes or noodles.

PRESIDENT FORD'S BRAISED EYE ROUND STEAK

Steps:

• Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Remove the onions from the skillet using a slotted spoon and set aside in a bowl. Season the steaks with thyme and seasoned salt, then dust them lightly with flour. Fry the steaks in the skillet over medium-high heat until browned on each side, about 5 minutes per side.
• Pour the red wine and beef consomme in with the beef. Return the cooked onions to the pan. Cook over medium-high heat until the aroma of wine dissipates, 2 to 3 minutes. Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with the sauce and a garnish of fresh parsley.

BRAISED CUBE STEAKS WITH ORANGE

Steps:

• Pat steaks dry between paper towels and season with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown steaks. Transfer steaks with tongs to a plate and in drippings remaining in skillet cook onion over moderate heat, stirring, until softened. Stir in zest and garlic and cook until fragrant, about 30 seconds. Add broth, soy sauce, and steaks and simmer, uncovered, until steaks are tender, about 5 minutes.