You know you’ve got a great new recipe when your husband says, “You said this was cube steak, didn’t you?” “That’s the best cube steak I’ve ever eaten.”
I love to cook and bake. When I am baking I ALWAYS use a recipe, not so much when I am cooking though. I tend to cook along the lines of what combinations I think will work well together. So tonight I had the cube steak and I wasn’t sure what to do with it, so here’s what I came up with.
I took the beef and pounded it with my meat tenderizer. Then I quickly ran it under water and shook it off, dipped it in flour and then an egg wash and placed it in a frying pan with a little bit of oil. I cooked it for 4 minutes on each side, transferred the beef to a baking dish and wiped out the frying pan. I place the frying pan on the stove and added about a cup to a cup and a half of beef stock and about 1/4 cup of red wine (I happened to have a Merlot on hand so that is what I used.) I brought this up to a boil and added about 1/2 cup of chopped mushrooms and 1/4 cup of chopped onions and let it simmer for 5 minutes. While it was simmering I took a little olive oil and a little bit of flour and mixed it together in a cup, and took about 3 to 4 small spoonfuls from the beef/wine mixture and added them to the cup and mixed it up, then added the flour/beef stock/wine concoction back into the pan and stirred it well. I poured the whole thing over the beef in the baking dish, covered it with foil and baked it in a 350 degree pre-heated over for half an hour.
I served the cube beef with fried potatoes and sautéed asparagus. After dinner was over my husband said, “Now I wish I was taking lunch tomorrow.” Usually I make enough dinner for us to have small lunches the next day which saves us money by not buying lunch. If you try this, please let me know what you think.
We are so alike!!!!