This easy beef cube steak recipe is not only fast but can easily be a budget-friendly meal.
Cube steaks are portions of top or bottom round that have been tenderized by being run through a special machine. Don't overcook cube steak!
- 4 (6-ounce) beef cube steaks
- 2 tablespoons butter
- 2 large onions (sliced)
- Optional: 1 pound mushrooms (sliced)
- Dash salt
- Season cube steaks generously with salt and pepper. Melt butter in a large skillet and add onions. When they are translucent, add the mushrooms, if using, and saute 10 minutes or until onions have caramelized and mushrooms are nearly cooked, and the water has almost evaporated.
- Push the vegetables to one side and add the cube steaks (in batches, if necessary) and more butter, if necessary. Fry the steaks quickly -- about 2 to 3 minutes per side -- until done.
- Portion cube steaks with caramelized onions and mushrooms on heated plates and drizzle any accumulated juices over the meat. Serve with rye bread and boiled potatoes or mashed potatoes.
The Cubing Technique
Contrary to what you might think, cubing is a technique, not a cut of steak. Cubing is the process of running any tough cut of meat, be it beef, pork, venison or another protein, through a machine that cuts through tough sinew in a crosshatch pattern and gives the meat a cubed appearance and, thus, its name.
|Nutritional Guidelines (per serving)|
|Total Fat||24 g|
|Saturated Fat||11 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||3 g|