|Nutritional Guidelines (per serving)|
|Servings: Servings 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Here's an easy method to pan-fry cube steaks. Cube steaks are portions of top or bottom round that have been tenderized by being run through a special machine. This will make for a quick and easy meal for the entire family.
- 4 beef cubed steaks
- Salt and freshly ground black pepper (to taste)
- 3 tablespoons clarified butter or ghee (divided)
- 1 8-ounce package sliced mushrooms
- 1 small onion, thinly sliced
- 1 cup beef stock
- 1 tablespoon cornstarch
- 1/2 cup water
Gather the ingredients.
Heat a large pan or cast-iron skillet over medium-high heat, then add a tablespoon of clarified butter and heat until shimmering (but not smoking).
Season the steaks with salt and pepper, then add two of the steaks to the pan. Sear, without touching, for 3 minutes. Flip the steaks and cook for 3 minutes on the other side.
Remove cooked steaks to a baking sheet. Keep warm in the oven, and repeat with the other two steaks, adding another tablespoon of clarified butter to the pan if needed.
Transfer the second batch of steaks to the baking sheet in the oven. Heat another tablespoon of clarified butter in the same pan over medium heat, then cook the mushrooms and onions together until soft, about 10 minutes.
Add the beef stock to the mushroom and onion mixture and stir well, scraping up any bits stuck to the pan with a wooden spoon.
Mix the cornstarch and water together in a small bowl, then add to the pan, stir well, lower the heat, and simmer for a few minutes until thickened.
Serve the cubed steaks with the mushroom and onion gravy, mashed potatoes or rice, and a seasonal vegetable.
- Don't overcook cube steak, otherwise it will become tough.