Smothered Cube Steak Recipes

SMOTHERED STEAK DEEPLY SOUTHERN

Smothered Steak Deeply Southern image

Growing up in the South, we had a neighbor that I adored, Cris Juneau, French Louisianian from New Orleans' way. She made the BEST smothered steak. Reconnecting when I was adult, she cooked her infamous dish from memory, but I watched and recreated to paper. Serve with Recipe # 27361. Simply pure southern comfort food!

Provided by Southern Lady

Categories Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
4 pieces cube steaks (butcher tenderized)
1 cup flour
1/2 cup oil
2 cups water
1 beef bouillon cube
1 large yellow onion, sliced rings

Steps:

In small bowl mix 4 seasonings.
Place flour in a flat surfaced dish (save unused flour for smothering).
Sprinkle front and back side of each steak piece and rub deep into groves of steak.
Heat oil to medium high in skillet (cast iron is best).
Dredge each piece in flour, press in with finger tips. Re-dredge in flour again and place carefully in hot oil for 1 minute and then turn back heat to medium.
Fry steak 4-5 minutes on each side. Remove, drain on a separate plate.
Remove all but 2-3 Tbs of oil, over medium high heat, sprinkle with 3 Tbs flour, whisking until well mixed and roux browns.
Add water, bouillon cube and remaining seasoning. Mix until gravy begins to thicken slightly. Test taste for spice as this is the time to adjust (salt or water).
Replace steak back in gravy and spread onion rings over the tops.
Cover and simmer 30-40 minutes.

LORI'S SMOTHERED CUBE STEAKS

Lori's Smothered Cube Steaks image

I had a couple of cube steaks, along with some odds and ends in the fridge, so this is what became of them.

Provided by Lori Mama

Categories Meat

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 cube steaks
4 tablespoons vegetable oil, divided
1 medium onion, thinly sliced
10 medium sized brown button mushrooms, sliced
4 garlic cloves, chopped
6 slices bacon, cooked almost crisp (I use the microwave)
1/4 cup flour
2 teaspoons season salt (your choice)
pepper
1/2 cup red wine
1 -1 1/2 cup chicken stock
1 1/2 teaspoons dried tarragon

Steps:

Preheat oven to 350.
In large saute pan, on medium high, heat 2 tbsp of the oil.
Meanwhile, place flour along with season salt in a dish.
Mix.
Dredge steaks, coating well on both sides.
Reserve remaining flour.
Fry steaks in oil for 3 minutes on both sides.
Place in oven going baking dish coated with non stick spray.
Add the remaining oil to the pan.
Saute the onions for 5 minutes, then add mushrooms and continue sauteing for another 5 minutes.
Add garlic and cook until fragrant.
Add 1 tablespoons of the reserved flour, stir and cook for 2 minutes.
Add the wine, cooking briefly and then the stock.
Stir.
Should it become thicker than you want, just add more stock.
Cook until desired consistency.
Add the bacon, tarragon and pepper to taste.
Stir.
Pour mixture over the steaks and bake 45 minutes.

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