* 2 beef kidneys, sliced
* 1 pound round of beef, cubed
* 3 tablespoons corn oil
* 2 medium sized onions, sliced
* 1 medium sized carrot, shredded
* 5 cups boiling water
* 1 teaspoon salt
* 1/8 teaspoon pepper
* ½ tablespoon corn syrup
* 3 tablespoons Argo or Kingsfords Cornstarch
* Crust for meat pie

Instructions

1. Soak the kidneys fifteen minutes in cold salted water, then slice.
2. Pour the corn oil in a frying pan, brown the beef, onions and carrot in it.
3. Add the water and seasonings and simmer an hour.
4. Add the sliced kidneys and thicken with the cornstarch dissolved in an equal amount of cold water.
5. Transfer to a good-sized baking dish, cover with the crust and bake from thirty-five to forty minutes in a moderately hot oven, 350 to 375 degrees F.

Ingredients:

• 1/2 cup dry fine breadcrumbs
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg, lightly beaten
• 1 tbs water
• 1/8 tsp pepper
• 4 cubed sirloin steaks (about 1 lb)
• 1/4 cup vegetable
• 1 cup jarred pizza sauce

How visitors found this page:

• boneless beef cubed steak recipes

4 (4 ounce) tenderized beef steaks (known in supermarkets as “cube steak”)
1 egg
1/4 cup milk
all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper

Directions

Beat together the egg and milk and set aside.Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.

Fill plastic zip lock back with flour. Drop steaks into bag to manually and dredge the steak in flour. Then pour flour into a shallow dish and shake excess flour off of the steaks. Use a pair of tongs for dipping steak into egg mixture and a separate pair of tongs for dipping into the flour.Set cutlets aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. (This recipe is not about diets!) Check the temperature with a drop of water; if it pops and spits back at you, it’s ready.

With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.Cream Gravy.

After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.

Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.

4 cube steak
4 tablespoons bacon dripping
2 (4 ounce) cans mushrooms
2 onion, thinly sliced
1 (10 1/2 ounce) can condensed cream of mushroom soup
2/3 cup buttermilk
2 tablespoons finely snipped parsley
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
4 medium potato, thinly sliced

Directions

Brown steaks in drippings.Remove from skillet.Sauté mushrooms and onion slices until tender.Drain steaks, mushrooms and onion slices on paper towels.Combine soup, buttermilk, parsley and seasonings, blending till smooth.Place alternate layers of potatoes, onion and mushroom slices, steak and sauce in greased 2 1/2-quart casserole.Bake uncovered in 350° oven for 1 hour, or till potatoes are tender.

How visitors found this page:

• crock pot cube steak parmesan recipe
• Cross shoulder rib steak casserole recipe
• recipe stuff beef cube steak baked
• sirloin steak florentine rollups

3 tablespoons flour
salt & pepper
6 cube steak
1 tablespoon butter, divided
1 tablespoon olive oil
1 onion, chopped
2 garlic clove, pressed
16 ounces beef broth
1/2 teaspoon thyme
1 teaspoon worcestershire sauce
2 cups frozen peas
egg noodles

Directions

Combine flour and salt and pepper to taste. Mix well. Dredge meat in flour on both sides.In a skillet, heat half the butter and half the olive oil together over medium-high heat. Add onion and garlic and saute. Add remaining oil and butter then add meat, cooking on both sides till browned.Stir in broth, scraping up any browned bits from the pan. Turn the heat down to a simmer, add thyme and Worcestershire sauce and cook for 15 minutes more, stirring occasionally. Add peas, salt, and pepper to taste.Serve over egg noodles.

If preparing for the freezer:
Remove meat after step 2. Freeze.Complete step 3. Freeze.

To reheat:.
Thaw.Place all ingredients in an oven safe pan. Heat at 350 until warm. Serve over egg noodles.

How visitors found this page:

• cube steak cantonese

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.

How visitors found this page:

• steak roulade recipes

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.