Cube Steak With Curried Vegetables Recipes

OLD FASHIONED BEEF CUBE STEAK WITH TOMATO GRAVY

Steps:

• Pat dry cube steaks with a paper towel. Sprinkle with salt & pepper on both sides. Dust with flour on both sides.
• Add 2 Tablespoon olive oil to a 12" heavy-bottomed skillet. Bring to heat over medium-high heat.
• Add cube steaks to the skillet, two at a time, and brown. As the meat browns, remove to a plate or to the skillet's inverted lid.
• Once all the meat is browned, reduce skillet heat to medium. Add onion, sliced pepper, crushed red pepper and garlic. Stir and saute for 5 minutes.
• Add stewed tomatoes, bouillon cube, and water OR beef stock, and dried basil. Bring to simmer and cook for 5-10 minutes until tomatoes are soft.
• Return cube steaks to the skillet along with accumulated meat juices. Ladle the tomato/vegetable mixture over the meat. Reduce to slow simmer. Cover with lid. Cook for 30 minutes.
• Remove meat to a platter. (Optional: Mash vegetables and gravy.) Pour tomato gravy over cube steak OR plate individually and ladle tomato gravy over meat.
• Serve with plenty of mashed potatoes and any green vegetable.

CURRIED BEEF WITH WINTER VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
• Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
• Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
• Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.
• Bake in preheated oven until heated through, about 1 hour.

CUBE STEAK WITH CURRIED VEGETABLES

Steps:

• Season each side of of the cube steaks with basil, salt, and pepper.
• Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute or until fragrant. Add cube steaks and braise for 3 minutes on each side. Remove from skillet and cover to keep warm.
• Add zucchini, onion, and curry powder to skillet and cook until soft, about 5 minutes. Stir in tomatoes. Place cube steaks back in skillet on top of vegetable mixture and cook for 2 minutes.
• Served cube steaks with vegetables on top.

SLOW-COOKER BEEF CURRY

Steps:

• Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
• Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
• Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.

GARLIC CUBE STEAKS

Steps:

• In shallow dish, mix egg product and garlic. In another shallow dish, place cracker crumbs. Sprinkle both sides of beef steaks with salt and garlic pepper. Dip both sides of each steak into egg product mixture, then coat with cracker crumbs.
• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add beef; cook about 2 minutes or until brown. Turn beef, adding some of the remaining 1 tablespoon oil under each steak. Cook about 2 minutes longer or until brown. Add onion. Reduce heat to low. Cover and cook about 30 minutes or until beef is tender. Remove beef from skillet; cover to keep warm.
• Meanwhile, in small bowl, mix broth and cornstarch. Add to skillet; heat to boiling, stirring constantly. Serve sauce over beef; sprinkle with parsley.

BRAISED CUBE STEAK

Steps:

• Heat oil in large, heavy-bottomed skillet over medium heat. Sprinkle both sides of steak with salt and pepper.
• Put 1/2 cup flour on a plate, and coat each piece of meat. Shake off excess flour and add steak to pan, working in batches. Cook about 3 or 4 minutes per side, or until browned, and remove to a platter.
• Add onions to skillet and cook about 3 minutes or until wilted. Stir to help loosen browned bits from bottom of pan. Lower heat, then sprinkle with 1 tablespoon flour. Stir constantly, cooking for about 4 minutes.
• Gradually add water or stock, continuing to stir to keep lumps at bay. Bring mixture to a boil, then turn heat to low and add steaks to pan. Simmer, partly covered, for 45 minutes. Remove to a platter and taste pan sauce, correcting for seasoning.

BAKED CUBE STEAK AND VEGGIES

Steps:

• 1. Preheat oven to 350 degrees. Add oil to an oven-safe pan for browning. (I use a Copper Chef sqaure pan with lid). Set aside.
• 2. Sprinkle both sides of cube steaks with salt. Dredge in flour and place in prepared pan. Add additional flour and brown on both sides. Loosen with spatula. Set aside.
• 3. Peel and quarter potatoes and onions. Add to cube steaks. Add carrots. Mix water with beef broth and pour over meat and veggies. Sprinkle with additional salt and pepper to taste.
• 4. Cover with lid and bake for about one hour. Serve with a green veggie and roll.

CURRIED BEEF STIR-FRY

Steps:

• In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. , In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir fry for 2 minutes; return beef to the skillet. Combine water, cornstarch and curry powder until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles.

CUBE STEAK WITH MUSHROOM GRAVY AND RICE

Steps:

• Cut cube steaks into serving size portions.
• Season to taste with salt, pepper, and garlic powder.
• Lightly coat steaks with flour.
• Prepare brown gravy in small saucepan according to package directions.
• Reserve.
• Heat oil in large heavy skillet.
• Add onions and saute about 1 min.
• Add steak and brown on both sides.
• Add mushroom soup.
• Add water to soup can (about 1/2 can) and swish to remove soup.
• Add to skillet with meat mixture.
• Add brown gravy mixture and stir to blend.
• Bring to boil, cover, lower heat and simmer about 45 mins or until meat is tender and you can cut it with edge of fork.
• Add mushrooms, stir to heat and serve over rice.
• TO PREPARE RICE: Rinse rice in strainer.
• Place rice in saucepan, add broth.
• Liquid should reach first knuckle on your finger.
• Bring to boil, stir, cover, lower heat to simmer and cook about 15 mins.
• Fluff with fork.

CUBE STEAKS WITH GRAVY

Steps:

• Place flour in shallow dish. Add steaks, 1 or 2 at a time, and turn to coat completely. , In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a 3-qt. slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender. , In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve over mashed potatoes or noodles.