1 lb cube steak, thawed
1 cup olive oil (for frying)
1 cup flour
2 cups water
2 cups skim milk
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions

Preheat oven to 375.On stove, heat olive oil in a large cast iron skillet.Cook cube steak in oil, turning once, until brown (be careful not to overcook it or it will be too tough).Remove cube steak from skillet, leaving leftover oil in skillet for gravy.Add flour to hot oil and stir to brown for 3-5 minutes. It will probably clump up but that is OK, it will disintegrate in the next step.Reduce heat to medium low and add water, milk, salt, and pepper to skillet. Stir continuously until a smooth gravy forms.Put cube steak back into skillet with gravy and cover with foil.Cook in oven, covered, for 45 minutes or until gravy is thickened. Let cool for 5 minutes and enjoy your meal!

* 4 beef cubes steaks
* 1 cup plain dry bread crumbs
* 2 tsp. taco season mix
* salt & pepper
* 2-4 tbsp olive oil
* sauce
* 3/4 cup ranch dressing
* 2 tbsps fresh chopped cilanto
* 1-2 tsp taco season mix

Directions

1. Combine all ingredients in small sauce pan,set aside.Combine bread crumbs, 2 tsp taco seasoning and salt & pepper on waxed paper. Brush both sides of beef steaks lightly with some of the oil. Dip into crumb mixture coating both sides. Heat oil in non-stick skillet, cook steaks 6-8 minutes, turning occaisionally. Meanwhile heat sauce over low heat until just warmed. Serve steaks immediately with sauce, garnish with cilantro. I serve it with potatoes & green salad for a quick delicious tex-mex kind of dinner

1/8-1/4 teaspoon pepper
1 beef cube steaks
1 slice boiled ham, sliced thin
1 slice mozzarella cheese
1 tablespoon flour
1 tablespoon butter

Directions

Sprinkle pepper on both sides of steak.Layer ham and cheese on top of steak; rolling up, enclosing ham and cheese.Secure seam with toothpicks or tie with string.Coat with flour.In a small skillet, brown steak on all sides over medium-high heat.Cut 3 diagonal slashes in top about 1/2-inch deep.Cover and reduce heat; cook about 10 minutes or until done.

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• cube steak roulade

1/2 cup all-purpose flour
1/2 teaspoon salt
1 dash pepper
4 cube steak
2 tablespoons vegetable oil
1 medium onion, sliced
2 (15 ounce) cans sliced potatoes, drained
2 (14 1/2 ounce) cans French style green beans, drained
4 ounces mushroom, drained
2 (10 3/4 ounce) cans condensed golden mushroom soup, undiluted

Directions

In a resealable plastic bag, combine flour, salt and pepper.Add steaks and shake to coat.In a skillet, brown steaks on both sides in oil.Set aside and keep warm.Add onion, potatoes, green beans, mushrooms and soup to skillet.Return steaks to skillet.Cover and simmer for 15 minutes or until meat is tender.

6 cube steak
1/2 teaspoon cajun seasoning
1/2 cup wine
38 saltine cracker, finely crushed
1 cup flour
1/2 teaspoon baking powder
1 tablespoon cajun seasoning
1 teaspoon black pepper
1/2-1 tablespoon season salt
1 teaspoon garlic powder
1 cup buttermilk
1 egg
1/2 cup flour
4 cups peanut oil

Directions

Sprinkle 1/2 t. cajun seasoning and wine over steak. Let set 1 hour or overnight.Mix crackers, 1 cup flour, baking powder, and remaining seasonings in a bowl.Mix buttermilk and egg in separate bowl.Place 1/2 cup flour in separate bowl.Dip steak in flour, then egg mixture then in seasoned cracker crumbs.Fry coated steaks in a skillet with peanut oil until golden brown. Keep steaks warm in a 225 oven until ready to serve.You can make your cream gravy from the pan drippings.

* For the Steak:
* 4 (6 oz.) Buffalo Cube Steaks or Buffalo Round Steaks (pounded with a tenderizing mallet.)
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1 large. egg
* 2 tablespoons water
* Vegetable oil (as needed)
* Salt & Pepper to taste
* For the Gravy:
* 1/4 cup vegetable oil
* 1/4 cup all purpose flour
* 2 cups whole milk
* Salt & Pepper to taste

Directions

1. Preheat oven to warm. In a plastic or paper bag, mix flour and baking powder.
2. In a shallow pan, beat egg and water together with a whisk. Place steak pieces in bag and toss, making sure to coat all surfaces well.
3. Dip coated pieces in egg mixture and coat again with flour mixture. In a heavy skillet, pour just enough oil to cover the bottom completely and heat to medium high.
4. Place steaks in hot oil and dust with salt and pepper. When bottom sides are golden brown, turn steaks and dust again with salt and pepper. Fry until bottom sides are golden brown. Continue to cook and turn steaks until the blood stops running out (5 to 8 minutes). Remove and drain in a shallow, ovenproof dish lined with paper towels.
5. Remove towels and place in warm oven. Reserve oil and drippings in skillet.
6. For gravy: Add the oil to drippings in skillet and heat to medium. As the oil heats, scrape bottom of skillet with wooden spatula to loosen browned bits. Sprinkle flour over the oil, stirring to blend. Add milk slowly stirring continuously until well blended. Gently simmer uncovered for about 10 minutes.
7. Add salt and pepper to taste. If gravy is too thick, add water and blend. For dark gravy stir in Kitchen Bouquet. Cream gravy that seems bland probably needs salt.
8. Pour gravy over steaks and serve immediately.

How visitors found this page:

• baked beef eye round steak and red potato recipes
• BUFFALO ROUND STEAK SKILLET STYL
• buffalo steak recipe tagalog
• buffalo steak tagalog recipe

* 1 spray Gold n Canola Canola oil spray
* 800 g fat trimmed raw beef stewing cuts, cubed
* 1 medium onion, finely chopped
* 2 whole beef stock cubes, dissolved in 450ml (2 3/4 cups), boiling water
* 225 g mushroom, sliced
* 1 whole fresh carrot, sliced
* 2 tbs fresh parsley, chopped
* 2 tbs cornflour, blended with 3-4 tbs water
* 1 sheet Pampas reduced fat puff pastry
* 1 tbs skim milk

Directions

1. Heat the oil in a large saucepan over a high heat. Add the meat and brown in batches. Set aside on a plate. Add the onion to the same saucepan and cook for a further 3-5 minutes or until soft.
2. Add the stock, mushrooms, carrot and parsley to the saucepan. Bring to the boil, then reduce the heat. Cover and simmer for 1 1/2 hours or until the meat is very tender. Check the level of liquid from time to time, topping up with a little extra water if necessary.
3. Preheat the oven to 220C.
4. Season the cooked meat with salt and pepper. Stir in the blended cornflour and cook until thickened, about 1 minute. Tip the mixture into an oblong baking dish.
5. Lay the puff pastry sheet on top of the baking dish, trimming the edges with a sharp knife. Use the excess pastry trimmings to make leaves for decoration. Position them on top, and brush the entire surface with milk. Bake for 25-30 minutes, until puffed up and golden brown.
6. 3.5 points per serve

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• WW steak recipes

1/3 cup flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 lbs cube steak
3 tablespoons vegetable oil
2 (8 ounce) cans tomato sauce
1 (1 1/3 ounce) package dry onion soup mix
1 cup sour cream

Directions

Combine first 3 ingredients.Dredge cube steak in flour mixture.Heat oil in a dutch oven over medium-high heat; add steak, in batches, and cook until no longer pink.Return all steak to pot.Stir in tomato sauce and soup mix; bring to a boil.Cover, reduce heat, and simmer 15 minutes.Remove steak to serving platter, reserving liquid in pot; keep warm.Stir sour cream into tomato mixture; simmer, stirring constantly, until heated. Do Not Boil.Serve over steak.

To Freeze: Combined the flour, garlic and pepper and dredged the cube steaks.Fry the meat quickly in the oil to brown and crisp rather than cooking.Set aside to cool.Add the tomato sauce and soup mix to the pan and cool.Freeze the meat and sauce in separate zip lock bags.

To Serve: After thawing add the meat and sauce to the pan.Simmer for 15 minutes or until the meat is heated through.Remove the meat and add the sour cream.

* 1 cup mayonnaise
* 2 tablespoons chopped parsley
* 2 tablespoons capers
* 2 tablespoons chili sauce
* 2 teaspoons prepared mustard
* 1 clove garlic
* 1 envelope meat marinade mix
* 2 pounds beef round steak 1” thick

Directions

1. Place first 6 ingredients in blender and blend at high speed for 30 seconds. Cover and chill 1 hour. Marinate and cook meat according to package directions. Cut into cubes. Serve sauce as dip for steak cubes.

How visitors found this page:

• dips for steak and chicken
• hard rock rafe steak dip recipe
• steak dip recipe

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

Directions

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.