HEALTHY WAYS TO COOK CUBE STEAK RECIPES

EASY CUBE STEAK RECIPE - FOOD.COM - FOOD.COM - RECIP…

Easy Cube Steak Recipe - Food.com - Food.com - Recip… image

I love to experiment with different ways to cook meat. This is the best way I found to make cube steak. Plus it is quick easy and inexpensive.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

2 -3 tablespoons salted butter
2 tablespoons minced onions (dried)
3 -4 pieces cube steaks
1/3 cup all-purpose flour
2 teaspoons paprika
1 tablespoon steak grill seasoning
salt and pepper

Steps:

Melt butter in skillet, add minced onions and cook 1-2 minutes.
Mix flour, paprika, & grill seasoning together and place on a plate.
Season steak with salt and pepper then dredge through flour mixture making sure not to coat the meat too heavily
Cook for 3-5 minutes on each side depending on size of meat. Serve immediately.

Nutrition Facts : Calories 188.1, FatContent 12, SaturatedFatContent 7.4, CholesterolContent 30.5, SodiumContent 103.8, CarbohydrateContent 18.1, FiberContent 1.5, SugarContent 0.7, ProteinContent 2.7

BEST CUBE STEAK RECIPE - HOW TO MAKE CUBE STEAK

Best Cube Steak Recipe - How To Make Cube Steak image

Cube Steak is as tender as can be and irresistible when smothered in a quick gravy made from onion soup mix—easy, simple, and hearty.

Provided by DELISH.COM

Categories low sugar nut-free date night Valentine's Day dinner meat

Total Time 1 hours

Prep Time 20 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 lb. cube steak (about 4 pieces)
2 tsp. kosher salt
1 1/2 tsp. freshly ground black pepper
1 c. all-purpose flour
2 tsp. garlic powder
1 tsp. vegetable oil
1 large yellow onion, sliced into 1/2" rings
3 tbsp. butter
1 (1-oz.) packet onion soup mix
1 1/2 c. water

Steps:

Season steaks with salt and pepper. Mix flour and garlic powder in a large shallow plate and dredge steaks. Reserve remaining dredge mixture. In a large skillet over medium-high heat, heat oil. Fry steaks in batches until deeply golden, about 2 minutes per side. Transfer steaks to a plate. Reduce heat to medium and add onion to pan. Cook, scraping down the bottom of pan, until onions are softened and turn golden, about 10 minutes. Melt butter into onions, then sprinkle in onion soup mix and 1 tablespoon of reserved dredge mixture. Cook, stirring constantly until bubbling and beginning to turn a golden color, another 10 minutes. Gradually add water, a 1/4 cup at a time. Let simmer lightly until gravy is thickened. Transfer steaks to pan with gravy and turn to coat. Serve steaks smothered with gravy.

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WARWICK DAVIS’ STEAK & STILTON PIE | JAMIE OLIVER RECIPES

In my mind, a pie like this with melt-in-the mouth crumbly pastry on the top, sides and bottom immediately hits heavenly status. For the filling, I’m using chuck steak and brisket, cooked until dark and caramelized. Let quality wine clean the pan, then bubble away for maximum depth and deliciousness. What a treat!
From jamieoliver.com
Total Time 4 hours 35 minutes
Calories 608 calories per serving

1. Slice the beef into 2.5cm chunks, then toss with the flour and a pinch of sea salt and black pepper.
2. Drizzle 2 tablespoons of oil into a large pan on a medium heat, then brown the beef all over. Remove to a plate, leaving the pan on the heat.
3. Peel and roughly chop the onions, carrots and celery. Add to the pan with the bay leaves and cook for 5 minutes, or until starting to soften, stirring occasionally. Remove to the plate with the meat.
4. Meanwhile, peel the potatoes and chop into 1cm cubes. Pour the wine into the empty pan and leave it to reduce by half, then add the meat and softened veg back to the pan, along with the potatoes.
5. Pour in the stock, bring to the boil, then reduce to medium-low and simmer for 2 hours 30 minutes, or until the meat is tender, adding splashes of water to loosen, if needed. Once cooked, season to perfection and leave to cool.
6. For the pastry, put the flour and a good pinch of sea salt into a food processor, cube and add the butter, then pulse until just combined. Pick and roughly chop the herb leaves, add to the processor with 100ml of ice-cold water, and pulse again until it forms a rough dough. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
7. Preheat the oven to 170ºC/325ºF/gas 3 and lightly oil a 20cm loose-bottomed round cake tin.
8. Roll out two-thirds of the pastry on a clean flour-dusted surface to 2mm thick. Loosely roll it around the rolling pin and unroll it over the cake tin, gently easing it into the shape of the tin. Patch up any holes and trim the edges.
9. Spoon in two-thirds of the cooled filling (freeze the rest and serve as a stew another day). Crumble over the Stilton and brush the pastry edges with beaten egg.
10. Roll out the remaining pastry so it’s slightly bigger than the tin and top the pie, crimping the edges to seal. Make a small incision in the centre so steam can escape. Use any spare pastry to decorate the pie, if you like.
11. Eggwash the top, then bake at the bottom of the oven for 45 minutes to 1 hour, or until the pastry is golden and the pie is piping hot. Leave to stand for 30 minutes, then serve up. Delicious with creamy mash, extra gravy and steamed seasonal greens.

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WARWICK DAVIS’ STEAK & STILTON PIE | JAMIE OLIVER RECIPES

1. Slice the beef into 2.5cm chunks, then toss with the flour and a pinch of sea salt and black pepper.
2. Drizzle 2 tablespoons of oil into a large pan on a medium heat, then brown the beef all over. Remove to a plate, leaving the pan on the heat.
3. Peel and roughly chop the onions, carrots and celery. Add to the pan with the bay leaves and cook for 5 minutes, or until starting to soften, stirring occasionally. Remove to the plate with the meat.
4. Meanwhile, peel the potatoes and chop into 1cm cubes. Pour the wine into the empty pan and leave it to reduce by half, then add the meat and softened veg back to the pan, along with the potatoes.
5. Pour in the stock, bring to the boil, then reduce to medium-low and simmer for 2 hours 30 minutes, or until the meat is tender, adding splashes of water to loosen, if needed. Once cooked, season to perfection and leave to cool.
6. For the pastry, put the flour and a good pinch of sea salt into a food processor, cube and add the butter, then pulse until just combined. Pick and roughly chop the herb leaves, add to the processor with 100ml of ice-cold water, and pulse again until it forms a rough dough. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
7. Preheat the oven to 170ºC/325ºF/gas 3 and lightly oil a 20cm loose-bottomed round cake tin.
8. Roll out two-thirds of the pastry on a clean flour-dusted surface to 2mm thick. Loosely roll it around the rolling pin and unroll it over the cake tin, gently easing it into the shape of the tin. Patch up any holes and trim the edges.
9. Spoon in two-thirds of the cooled filling (freeze the rest and serve as a stew another day). Crumble over the Stilton and brush the pastry edges with beaten egg.
10. Roll out the remaining pastry so it’s slightly bigger than the tin and top the pie, crimping the edges to seal. Make a small incision in the centre so steam can escape. Use any spare pastry to decorate the pie, if you like.
11. Eggwash the top, then bake at the bottom of the oven for 45 minutes to 1 hour, or until the pastry is golden and the pie is piping hot. Leave to stand for 30 minutes, then serve up. Delicious with creamy mash, extra gravy and steamed seasonal greens.

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Serve the steak topped with gravy over noodles, spaghetti squash or mashed potatoes.

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Finely sliced cauliflower isn’t just delicious – when it’s eaten raw we get twice as much vitamin B6 and three times as much potassium, keeping our nervous systems healthy
From jamieoliver.com
Total Time 25 minutes
Calories 418 calories per serving

1. Finely grate the lemon zest and Parmesan into a large bowl. Slice and add the anchovies, along with the yoghurt, mustard and Worcestershire sauce.
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BEEF EMPANADAS | BEEF RECIPES | JAMIE OLIVER RECIPES

Filled with spiced tender beef, these South American-style pastries are a great alfresco snack.
From jamieoliver.com
Total Time 1 hours 40 minutes
Calories 297 calories per serving

1. To make the pastry, combine the flour, baking powder and 1 teaspoon of sea salt in a large bowl. Finely chop or coarsely grate the butter, then rub into the dry mix until it resembles fine breadcrumbs.
2. Mix in just enough cold water to bring it together, then wrap in clingfilm and pop in the fridge for 1 hour.
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8. Preheat the oven to 190°C/375°F/gas 5.
9. Divide the pastry into 14 equal pieces, then roll each portion into 14cm circles and the thickness of a pound coin – use a biscuit cutter or saucer for an accurate round.
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