Found the last package of my (mostly quite excellent and a very good deal) “family pack” of meat from the freezer today. Cube steak. Urgh.
Please no chicken fried steak. (Please no fried anything.) And PLEASE nothing tough. There is nothing I can stand less than tough meat. Even moderately tough.
So what do I do with this stuff? All I know is chicken fried steak and that sort of thing. (Also, my husband can’t have dairy.) Can I, I don’t know, slow braise it somehow?
Chop it up, lightly brown it. Make some pasta. Pour mushroom soup or similar over pasta, mix in meat.
Fake beef burgandy. Cut the meat into 1-2 inch cubes, arrange them in a single layer at the bottom of an oven-safe dish of some sort (use a little cooking oil, if you’re worried about sticking), sprinkle on an envelope of powdered onion soup mix, then dump on a couple cans of golden mushroom soup. Put in a 200 degree oven for 4 hours or so. It can be eaten over mashed potatoes, rice, or noodles. (Note: real beef burgandy apparently involves burgandy, but that detail was long ago lost from the family recipe, although the name remains.)
Sounds like my mom’s fake beef stroganoff without the sour cream. 
Dice it up and sauté in a pan until brown. In a pot (or rice cooker) mix it with rice, diced mushrooms and water. Add Worcestershire sauce, garlic & onion powder. If using a rice cooker, push cook and come back later. If using a pot, bring it to boil and then simmer until the liquid has been absorbed. Bon ape tit!
Fry it in a pan.
Melt cheese on top.
Grab two slices of oat or other bread
Put a small amount of steak sauce on the bread.
Put anything else you might want on it.
A little different cheeseburger.
This makes me sad.
I don’t “fry” chicken-fried steak. I lightly coat the meat in highly-seasoned bread crumbs, which stick easily to the damp meat, and then saute it in a bit of bacon fat. Pretty much the same way I’d cook a pork chop or a fish fillet.
I put mine in the crock pot. All of that collagen melts off and you can cut it with a fork. I add some onions, onion soup mix and a can of consume. Sometimes I thicken it when it’s ready and sometimes I don’t. Usually serve it over rice.
Pound it out with a meat hammer. Crack some black pepper corns, season the meat lightly, crust it with crushed pepper, give it a good sear in a skillet, remove the meat, deglaze with a little wine,add beef stock, braise onion mushroom and garlic, thicken with a little flour mixed in water, eat. Or do what I do with frozen beef, throw it away and go get something fresh to cook…
It must be nice to have the luxury of never having to eat previously frozen beef. :rolleyes:
I don’t fry my fried eggs either. I just cook them in a frying pan in some hot sizzling butter.
Yeah, I know it’s “fried”, but I just don’t think of it the same way as deep frying, like a pan-sauteed steak being different than a deep-fried steak.
Second Swiss steak. Tender and flavorful.
I knew that’s what you meant, but it sounded funny the way you wrote it. BTW: Chicken fried steak is supposed to be pan fried, like real fried chicken.
Trust me, I’m from South Carolina. I am aware of the thing. I just don’t like chicken fried steak. I think it’s gross (and also really tough.)
I used to make a recipe with round steak, but I suppose you could use cube steak. Pound it with the edge of a plate, dip in seasoned (salt, pepper, garlic powder, onion powder, and a good pinch of allspice or ground cloves) flour, and saute in oil on both sides. Lay in a baking pan with a couple of bay leaves and a sprinkle of rosemary. Slice a big green pepper and an onion and put this over the meat. Cover with enough Hunt’s tomato sauce to just cover. Cover with aluminum foil and bake at 300 degrees for an hour and a half. Test with a fork, if it’s tender, it’s done, if not, give it another half hour. (or you could do all this in the slow cooker). Mashed potatoes with this are a must!
It’s good and tender when I make it. But I don’t blame you for not wanting anybody else’s.
I third Swiss steak. It’s a good winter food.
Cut into slivers. Season with cumin, cayenne, black pepper, onion and garlic powder. Braise until tender. Make tacos.