I bought a couple of good looking cube steaks the other day. They were
too big to do together in a 8" skillet, so I fried them, one at a time.
Here's one.
<https://postimg.cc/FfVYFj6h>
Here are both with a reasonable amount of gravy.
<https://postimg.cc/4ndQMdKY>
But we prefer them swamped, so this is what we ate. ;)
<https://postimg.cc/68vXhtVS>
leo
I bought a couple of good looking cube steaks the other day. They were
too big to do together in a 8" skillet, so I fried them, one at a time.
Here's one.
<https://postimg.cc/FfVYFj6h>
Here are both with a reasonable amount of gravy.
<https://postimg.cc/4ndQMdKY>
But we prefer them swamped, so this is what we ate. ;)
<https://postimg.cc/68vXhtVS>
Leonard Blaisdell wrote:
I bought a couple of good looking cube steaks the other day. They were
too big to do together in a 8" skillet, so I fried them, one at a time.
Here's one.
<https://postimg.cc/FfVYFj6h>
Here are both with a reasonable amount of gravy.
<https://postimg.cc/4ndQMdKY>
But we prefer them swamped, so this is what we ate. ;)
<https://postimg.cc/68vXhtVS>
leoI'd happily join you at the table!
For a change, try this next time. After browning the cubed steaks
remove them from the skillet. With the leftover drippings make your
gravy and make it on the thin side, too. Once the gravy is
made, slip those steaks back in, cover the pan and let the whole
shebang simmer on low for about an hour. You just want to see
tiny bubbles here and there and the reasoning for the thin gravy
is it will thicken from the steak coating.
On 3/4/2024 1:52 PM, ItsJoanNotJoAnn wrote:
For a change, try this next time. After browning the cubed steaks
remove them from the skillet. With the leftover drippings make your
gravy and make it on the thin side, too. Once the gravy is
made, slip those steaks back in, cover the pan and let the whole
shebang simmer on low for about an hour. You just want to see
tiny bubbles here and there and the reasoning for the thin gravy
is it will thicken from the steak coating.
That's how I prepare it, Joan. IME fried cubed steaks are tough. The coating is nice and crunchy but the meat itself is not tender.
Jill
For a change, try this next time. After browning the cubed steaks
remove them from the skillet. With the leftover drippings make
your gravy and make it on the thin side, too. Once the gravy is
made, slip those steaks back in, cover the pan and let the whole
shebang simmer on low for about an hour. You just want to see
tiny bubbles here and there and the reasoning for the thin gravy
is it will thicken from the steak coating.
On 2024-03-04, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
For a change, try this next time. After browning the cubed steaks
remove them from the skillet. With the leftover drippings make
your gravy and make it on the thin side, too. Once the gravy is
made, slip those steaks back in, cover the pan and let the whole
shebang simmer on low for about an hour. You just want to see
tiny bubbles here and there and the reasoning for the thin gravy
is it will thicken from the steak coating.
That sounds suspiciously like what Mom used to call "Salisbury Steak".
She served it over rice with a canned vegetable side, long ago.
I haven't had steak cooked by your method in years, but I know how, I
think. Mom always threw a can of mushrooms in. At any rate, it's a good
idea and easier than what I did.
Where I buy my cube steak, it's so "tenderized" that it might fall apart
when handling if I'm not careful.
jmcquown wrote:
On 3/4/2024 1:52 PM, ItsJoanNotJoAnn wrote:
For a change, try this next time. After browning the cubed steaks
remove them from the skillet. With the leftover drippings make your
gravy and make it on the thin side, too. Once the gravy is
made, slip those steaks back in, cover the pan and let the whole
shebang simmer on low for about an hour. You just want to see
tiny bubbles here and there and the reasoning for the thin gravy
is it will thicken from the steak coating.
That's how I prepare it, Joan. IME fried cubed steaks are tough. The
coating is nice and crunchy but the meat itself is not tender.
JillMaybe I've always gotten an old tough cow, but yes, they tasted good,
just rather tough. That slow simmer would tenderize an old boot.
😄
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