Cube steak is cut from the top or bottom round (hip) of the cow carcass. The meat is initially too tough to eat and has to be tenderized before being cooked. It is often tenderized by either using an electric tenderizer or by being pounded by a wooden mallet. There are also special machines meant specifically to tenderize cube steaks. The meat can also be pierced by sharp pointed rods. After it is tenderized, it becomes similar in consistency to a hamburger.
The cube steak offers a flavorful and inexpensive treat. Here are two ways of cooking cube steaks:
- 6 – 8 cube steaks
- garlic, salt and pepper
- 1/2 can water
- 2 medium-sized onions
- 1 can celery soup or cream of mushroom
- 2 tbsp. oil or shortening
- 1/2 cup of catsup
Instructions for cooking
- Put a dash of garlic, salt, and pepper on cube steaks.
- Fry cube steaks in oil or shortening, two at a time.
- After frying, put all steaks back into the pan and cover them with sliced onions. Mix the water with catsup and soup and pour this over the meat and the onions.
- Mix and simmer while partially covered for 40 minutes.
- You can use beef broth in place of cream soup for a different flavor.
Stuffed Cube Steak
- 4 cube steaks
- garlic powder
- salt and pepper
- 2 large onions, sliced thickly
- 1 can cream of mushroom soup
- bread dressing (or any dressing of your choice)
Instructions for cooking:
- Fry the cube steaks on one side.
- Put a portion of dressing on the uncooked side of the cube steak.
- Fold the cube steak over crosswise, then secure it with a toothpick.
- Place the sliced onions into a pot, followed by the cube steaks. Pour mushroom soup directly from the can over the steak and onions.
- Cover the pot and simmer at low heat for 1 1/2 hours. Shake it from side to side once in a while to keep contents from sticking.
- To make a one-pot dinner, add a vegetable or raw, quartered potatoes during the last 45 minutes.
- Serve while hot.