My mother always called cube steaks minute steaks because they take just a few minutes to prepare, but they can be a bit tough. Here is a recipe that helps to tenderize this great tasting cut of beef. The first version of this is not my recipe. I found this recipe at www.theserendipitybistro.com. The second version is my adaption of the recipe. I have, however, made this both ways. Although I used beef cube steaks, I bet this
recipe would be good with venison cube steak.
VERSION ONE:
4-6 cube steaks
1 packet dry onion soup mix
1 can cream of mushroom soup
1 1/2 cans water
1 c. Minute rice (brown or white), uncooked
1/2 cup all-purpose flour
pepper and garlic powder
1 packet dry onion soup mix
1 can cream of mushroom soup
1 1/2 cans water
1 c. Minute rice (brown or white), uncooked
1/2 cup all-purpose flour
pepper and garlic powder
cooking oil for frying
Directions
Put flour on a plate or shallow container. Lightly season cube steaks with pepper and garlic powder. Dredge cube steaks through flour. Brown cube steaks on both sides in a skillet of hot oil. Do not cook through. Transfer cube steaks to a 9x13 baking dish. Mix soups and water together. Add rice; stir into soup mixture. Pour over cube steaks. Cover with foil; bake at 350 degrees for 1 hour. Remove foil and return to oven to brown (about 15 minutes)
Directions
Put flour on a plate or shallow container. Lightly season cube steaks with pepper and garlic powder. Dredge cube steaks through flour. Brown cube steaks on both sides in a skillet of hot oil. Do not cook through. Transfer cube steaks to a 9x13 baking dish. Mix soups and water together. Add rice; stir into soup mixture. Pour over cube steaks. Cover with foil; bake at 350 degrees for 1 hour. Remove foil and return to oven to brown (about 15 minutes)
VERSION TWO:
4-6 cube steaks
1 packet dry McCormick reduced sodium brown gravy
1 medium onion, finely diced
1/2 medium bell pepper, finely diced
1/2 Tablespoon garlic powder
1/2 teaspoon pepper
2 Tablespoons Worcestershire sauce
1 can cream of mushroom soup
1 1/2 cans water
1 c. Minute rice (brown or white), uncooked
1/2 cup all-purpose flour
pepper and garlic powder to season meat
1 packet dry McCormick reduced sodium brown gravy
1 medium onion, finely diced
1/2 medium bell pepper, finely diced
1/2 Tablespoon garlic powder
1/2 teaspoon pepper
2 Tablespoons Worcestershire sauce
1 can cream of mushroom soup
1 1/2 cans water
1 c. Minute rice (brown or white), uncooked
1/2 cup all-purpose flour
pepper and garlic powder to season meat
cooking oil for frying
Directions
Put flour on a plate or shallow container. Lightly season cube steaks with pepper and garlic powder. Dredge cube steaks through flour. Brown cube steaks on both sides in a skillet of hot oil. Do not cook through. Transfer cube steaks to a 9x13 baking dish. Mix soup, gravy mix, Worcestershire sauce, diced onion, diced bell pepper, 1/2 teaspoon pepper and 1/2 Tablespoon garlic powder and water together. Add rice; stir into soup mixture. Pour over cube steaks. Cover with foil; bake at 350 degrees for 1 hour and 15 minutes. Remove foil and return to oven to brown (about 15 minutes)
Directions
Put flour on a plate or shallow container. Lightly season cube steaks with pepper and garlic powder. Dredge cube steaks through flour. Brown cube steaks on both sides in a skillet of hot oil. Do not cook through. Transfer cube steaks to a 9x13 baking dish. Mix soup, gravy mix, Worcestershire sauce, diced onion, diced bell pepper, 1/2 teaspoon pepper and 1/2 Tablespoon garlic powder and water together. Add rice; stir into soup mixture. Pour over cube steaks. Cover with foil; bake at 350 degrees for 1 hour and 15 minutes. Remove foil and return to oven to brown (about 15 minutes)