Beer Braised Cube Steak
This recipe is all about comfort food. Easy to prepare and tastes great with some mashed potatoes and a veggie.
- 1 lb. beef cube steaks 3 to 4 pieces
- 1/2 cup all purpose flour
- salt and pepper to taste
- 1 tbsp. cooking oil
- 2 cups beef stock
- 1 cup beer
- 1 8 oz. can button mushrooms
- 2 tbsp. corn starch
- 1/2 cup cold water
- dried parsley or rosemary for garnish
Preheat oven to 350° F. Dredge both sides of the cube steaks in the flour and sprinkle with salt and pepper to taste.
Heat the oil in a large skillet to medium and sear both sides of the cube steaks just enough to brown them. About 30 seconds per side should do it.
Place the browned cube steaks in a greased roasting pan. Combine the beef stock with the beer and pour over the cube steaks. Drain the mushrooms and add them to the roaster. Cover and bake for 30 minutes.
When the steaks are finished cooking, remove them from the roaster along with the mushrooms and place them on a serving platter. Keep warm. Add the cornstarch to the cold water and stir until lumps are gone. Heat the liquid from the steaks to a simmer. Stir in the cornstarch mixture until it thickens. Pour the gravy over the steaks, sprinkle with a little parsley or rosemary and serve immediately.
These cube steaks are beat served with mashed potatoes or over a bed of rice.
Did you know: Cube steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer, or by using an electric tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). Enough with the trivia, "Where's the Beef".