Cooking web notes

Smothered Cube Steaks

The days are still chilly and rainy here and there’s not much cooking on the grill yet.  If I can’t have cube steaks on the grill, here’s the next best way to serve them.  It’s the comfort food way for sure. 

Cube steaks are not shaped like cubes at all, which is what you would think upon being introduced to them the first time.  Instead, cube pertains to the imprint on the meat when it goes through a tenderizing machine.  The steaks are more oval with jagged edges.  

Uncle Jake & Aunt Phyl, circa 1993

Regressing to the grill ~ one time, years ago, when we visited Uncle Jake and Aunt Phyl at their home in Pickerington, Uncle Jake said he was throwing cube steaks on the grill for the cookout at their pool party.  Who could imagine?  I’d never heard of anyone grilling them and thought they would be dry and tough.  I was wrong and they were great!

This cube steak recipe I have for you today bakes cube steaks into a savory tenderness smothered in gravy with tasty mushrooms in the mix.  If you like cube steak, you must try this version ~ they’re as tender as a mother’s love!

Smothered Cube Steaks

Ingredients:

4 cube steaks

1 can cream of mushroom soup

½ can milk

8 ounces fresh mushrooms, sliced

1 tablespoon Worcestershire sauce

½ teaspoon pepper

Method:

Place steaks in a baking dish coated with cooking spray.

In a bowl, mix together remaining ingredients.

Pour mixture over cube steaks.

Bake at 350 degrees for 1 hour.

ENJOY!!!

Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 

This entry was posted on Sunday, December 25, 2011 at 4:31 AM and is filed under Aunt Phyl, Beef, Cube steak, Entree, Mushrooms. You can follow any responses to this entry through the RSS 2.0. You can leave a response.