Need a recipe using cube steak please!

Cube steak was on sale the other day so I bought a bunch of it.  Now, I'm not sure what to do with it...any suggestions?  Thanks peeps! Jules

First thing that came to mind is Swiss Steak, there are so many different ways to do that.  I have a crockpot recipe too.  Oh you could bake it and make gravey with it.  Use a squash instead of rice or potatoes.  I will see what I have and post it for you. Marylin Crock Pot Easy Swiss Steak This is a quick and easy recipe for all you steak and mushroom eaters.

 

Ingredients 2-21/2 lbs round steak 1 pkg. onion soup mix 1/4 C. water 1 (10oz) can cream of mushroom soup mix

Directions Cut steak into 5-6 serving size pieces. Place in crockpot. Add dry onion soup mix, water and soup. Cover and cook for 6-8 hours. If you like lots of gravy use 2 pkgs. soup mix and 2 cans soup. You can use the extra on mashed potatoes. Steak and Zucchini casserole

4 large cube steaks 4 medium zucchini, scrubbed clean and peeled to the seeds (using a peeler, peel the entire zucchini - skin and flesh, except the seeds, into a bowl. Rinse and drain on paper towels. 1 Jar Ragu Alfredo Sauce (or 2 cups homemade sauce) 1/2 cup Carb Countdown (or milk or other milk replacement, if you prefer) 1/2 cup slivered almonds 1/4 cup dehydrated parmesan 1/4 cup low-carb bread crumbs (or other whole grain crumbs) 1 clove garlic 1 tablespoon chopped parsley Olive oil

In a large non-stick skillet heat 2 tablespoons olive oil over medium-low heat. Mince the clove of garlic and add this to the oil. Lay the cube steaks in the oil, cover and 'steam' for 15 minutes, turning 1/2 way through. When steaks are fully cooked, remove to a paper-towel covered plate to drain and cool. When cool cut with a sharp knife into tiny bite-sized pieces.

In the same pan heat to medium and quickly sauté the zucchini peelings and almonds until the zucchini is tender and hot through. Remove with a slotted spoon and drop into a casserole dish. Add the cubes of cube steak. Pour in the jar of Alfredo sauce. Add the carb countdown to the jar - cap it and shake and then pour that into the casserole dish as well. Stir well to incorporate.

Toss together the parmesan, bread crumbs and parsley. Sprinkle over the top of the casserole and bake at 350 degrees F. for 20 minutes or until top is golden. Serve hot.   If you don't want this to be runny, I'd suggest par-boiling the zucchini and draining off any excess liquid first.  It's very tasty either way. Another way I was thinking is if you really like chilli that you could use the cube steak instead of ground beef, or stew meats for a meatier chilli and it's so easy.  I love chilli.  It's snowing out now been doing it all day off and on,...nothing staying just enough to make it colder, then it should be for April. Let me know if this helps and good luck. Marylin

Thanks so much Marilyn...sounds so yummy!

Hungarian Goulash 1-1/2 pounds stewing beef, cut into 3/4" pieces 1/2 cup water 8 oz can tomato sauce 2 onions chopped 1 clove garlic, chopped 1 tablespoon paprika 2 teaspoons salt 2 teaspoons beef bouillon 1/4 teaspoon black pepper, coarsely chopped 1 cup sour cream Place all ingredients except sour cream in the bottom of slow-cooker. Cover and cook  Tempting Pepper Steak

2 lbs. Beef round steak 2 tbsp Oil ¼ cup soy sauce 1 cup chopped onion 1 clove garlic, minced 1 tsp Sugar ½ tsp Salt ¼ tsp Pepper ¼ tsp Ginger 4 tomatoes, cut into eights 2 green peppers, cut into strips cooked noodles or rice

Cut beef into approximately 1 inch strips. Place in bottom of slow cooker. Combine oil, soy sauce, onion, garlic, sugar, salt, pepper and ginger; pour over beef. Cover and cook on low for 7 hours. Add tomatoes and green peppers; cook on low for 1 hour longer. Serve over noodles or rice. Crockpot Teriyaki Steak

2 tablespoons vegetable oil 1 teaspoon ground ginger 1/2 cup soy sauce 1 tablespoon sugar 1 clove garlic, crushed 2-1/2 pound boneless chuck steak, cut into thin slices

Directions:

Combine all ingredients except steak in a bowl. Place meat in your Crock-Pot slow cooker. Pour sauce on top of steak. Cook on low for 6 to 8 hours. Serve over hot rice.

 Swiss Steak 1 round steak (approximately 1 1/2 pounds), see note 1 teaspoon garlic powder Salt and pepper All-purpose flour, for dusting 1/3 cup vegetable oil 2 cloves garlic, crushed 1 (14-1/2 ounce) can diced tomatoes 1 medium onion, cut into strips 1 medium bell pepper, cut into strips

Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown

both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of

water. Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours adding water, if necessary to keep meat

partially covered. Season, to taste, with additional salt and pepper. Hint: Cook this in a slow-cooker, according to manufacturers

instructions, on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is

about 300 degrees F. Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.

Swiss Steak

2 pounds beef bottom round, trimmed of excess fat 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3/4 cup all-purpose flour 1/4 cup vegetable oil or bacon drippings 1 large onion, thinly sliced 2 cloves garlic, minced 2 stalks celery, chopped 1 tablespoon tomato paste 1 (14.5-ounce) can diced tomatoes 1 teaspoon smoked paprika 1 teaspoon dried oregano 1 tablespoon Worcestershire sauce 1 1/2 cups beef broth

Preheat the oven to 325 degrees F. Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan.

Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick.

Dredge the slices on both sides once more and set aside.

Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat.

Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Coo****il golden brown on both sides,

approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to

combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the

pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is

tender and falling apart.  Geeze I could go on and on and on,..hope you enjoy. Marylin

Can dip them in beaten egg then breadcrumbs and fry till brown in a little olive oil ..  put in baking pan  sprinkle with salt & pepper ,cover with  a can of onion soup and 1/2 canwater  cover with foil and bake one hour  about 350 to 375 degrees  anototherr way fry till brown then  fry some peppers and onions seperately  then  put steaks backin pan with a can of diced tomatoes ,salt and pepper   maybe garlic powder if you like ,add peppers ,onions and a can of muchrooms including liquid and simmer on low till fork tender .!  A nice salad ,or some spinach or broccoli and dinner is done .