If the gravy is too thin, bring up the heat and cook a little longer until you get the right consistency. Once cooking is done, I like to remove the meat to a platter and mash the pan juices and vegetables so it looks more like gravy. Cover the pan with a lid and continue to simmer for 30 minutes or so. Ladle some of the pan juices and vegetables over the tops of the meat. ![]() Return the browned cube steaks to the pan with the tomatoes and vegetables along with the accumulated meat juices. Allow to simmer for 5-10 minutes or until the tomatoes soften. Add one beef bouillon cube and one cup of water OR one cup of reduced-sodium beef stock to the pan. Saute the vegetables for 5 minutes, stirring occasionally to make sure they don’t stick and burn.Īdd one 15oz can of stewed tomatoes and their juices. Season with a bit of salt and pepper and 1/4 teaspoon crushed red pepper. Reduce the heat to medium and add one large sliced onion and one large sliced yellow, red, or green pepper along with 2-3 cloves of minced garlic. OK – now you have all kinds of tiny brown bits packed full of flavor in your skillet. Meat juices will accumulate and you’ll want to add those back into the pan. The meat should not be cooked through – simply nicely golden brown.Īs the cube steaks are browned, I put them aside in the inverted pan lid. I like how the browned steak looks in this one. This is a picture from another cube steak meal. Be sure not to crowd the pan – cook the meat in batches so the patties brown and don’t steam. Once the oil is hot, add the meat patties and brown on both sides. In a heavy 12″ skillet, heat 2 tablespoons of olive oil over medium-high heat. The flour helps to form a nice crusty exterior as the meat browns. ![]() Sprinkle with salt and pepper, and lightly sprinkle the patties with flour. And cube steak is essential for chicken fried steak and cream gravy – YUM! Let’s see how Old Fashioned Cube Steak and Tomato Gravy comes together, shall we?įirst, dry off the meat patties with a paper towel. As beef goes, it’s relatively inexpensive. Cube steak is pretty lean, so it doesn’t benefit from marbling that would make the cooked steak as tender as real steaks – don’t expect “melt-in-your-mouth” tender. Cubing tenderizes and flattens the meat, so it cooks quicker than a chuck roast. I prefer to let the butcher work his magic. Of course, you could “cube” your own steaks using a meat mallet and a strong arm – a great way to relieve situational frustration. The resulting “cubes” running over the surface of the meat patty is how cube steak got its name. So butchers run the pieces through an electric meat tenderizer a couple of times that gives the finished steak patty a distinctly dimpled look. ![]() The beef version looked similar so, I think I simply decided to give this meat cut a try.Ĭube steak is cut from the beef top round or top sirloin – not normally tender cuts of meat. Maybe because I cooked a lot of breaded cubed pork tenderloin over the years. I don’t remember when I started to use cube steak. I’m also paying homage to my Midwestern roots where hearty meals are a staple. Old Fashioned Cube Steak with Tomato Gravy is an old-timey dish inspired by Mom’s roast beef recipe minus the soup. The gravy was fabulous used to assemble roast beef manhattans and mashed potatoes. My mother used to make a rump roast in an oven bag with only a can of cream of tomato soup, dried basil, salt, and pepper. Or Chuck Roast with Peppers, Tomatoes and Cheese Grits. Like Best Spaghetti and Awesome Meatballs. There’s just something so magical about the melding of flavors that shouts out “comfort food” to me. I love any main dish that incorporates beef and tomatoes.
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