Monday, January 10, 2011

Catch Up on What was for Dinner "Cubed" Steak

My Facebook friends have seen a few photos of entrees that I haven't posted recipes for. One of those is a dish my Mom use to make with vigor. It was a Sunday favorite. We had a big family so any red meat that wasn't hamburger was a definite treat! I of course add my own tweaks, but its a favorite in my house too.
Hope you love it too!

Cube Steak: Cube Steak is defined by Wikipedia as a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat mallet, or use of an electric tenderizer. Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.
It looks like this:
The holes in the meat apparently tenderize it. 
The muscle of the cow is a very used muscle so I understand the concept.

©2011 FoodisLove
Ingredient List:

  • 2 lbs Cube Steak
  • 2 Large Yellow Onions (peeled, halved and sliced)
  • 2 -3 Tblsp Chopped Garlic
  • 3 Tblsp Olive Oil (to prep pan for steak saute)
  • Butter 1/2 Stick
  • 1 Can Spaghetti Sauce (your choice 15-20oz)
  • 2 Cups Red Wine (may sub Beer or Beef stock if alcohol not wanted)
  • 2 Tblsp Basil chopped (if using dried 1 Tblsp)
  • Salt and Pepper to taste.
  • May add, Mushrooms, Green Peppers and other veg if desired, but this changes the recipe and flavor.
In Large Saute Pan Heat Olive @ Medium High.
Add Steak
Saute until Brown
When Steak is Browned, Remove from heat.
Drain on Paper Towel.

Add Onions, Garlic and Butter to Saute Pan:
Saute until Onions translucent, scraping pan bottom for renderings.

Add Tomato Sauce
Warm Through
Add Wine and Remaining Spices.
Bring to Simmer.
Add Steak Back to Pan.
Cover and Simmer 30 minutes. Onions will be tender and Wine's Alcohol will have simmered off. The steak will be fork tender. Serve over Mashed Potatoes, Parsnips, Rice or Polenta.