This recipe gets five thumbs up in our household every time I make it. It’s probably the favorite of everyone in our house. A year ago we split a cow with my family and one of the cuts of meat we recieved was cube steak. Now I had tried cube steak before and had never liked how it taste, I thought it was tough. So when we recieved a bunch of it with the cow, I decided to head to Pinterest to see if I could find a better recipe. That is when I found this recipe at Rock Recipes, and I knew it was going to be good. This is another one of those recipes that once you prep all your food, you can sit back and wait for it to cook. This cubed steak is slow cooked in the oven at a low temperature. The sauce that it cooks in has red wine in it, which gives a nice rich flavor. I love cooking with wine, because that means I get to drink what’s left! The meat from that cow is now all gone and we are waiting for the next cow to come in a few months, I can’t wait to fill my deep freezer with more cube steak. I really suggest you try this recipe. It’s one you will want to keep making.
- 3 pounds of cube steak
- 1 cup whole wheat flour (you can use all purpose flour)
- 2 tsp. ground nutmeg
- 2 tsp. ground thyme
- 4 cups of beef stock (low sodium)
- 1 cup of dry red wine
- 4 Tbsp. Worcestershire Sauce
- 4 cloves minced garlic
- 1 tsp. black pepper
Preheat the oven to 300 degrees.
In a bowl mixed together the flour, nutmeg, and thyme.
Season both side of the steak with whatever seasoning you would like. I used Great American Land & Cattle Co. Steak ‘N’ Meat seasoning. You can also just season with salt and pepper.
Add about 2 tbsp. of olive oil to the frying pan over medium heat. Dredge the steak in the flour mixture, brown them on both sides. No need to cook them fully, just brown for 1 minute on each side and then move the steak to roasting pan. De glaze the pan with a splash or two of the wine. Add that to the roasting pan.
Mix together the beef stock, wine, Worcestershire sauce, garlic, and pepper, pour it over the steak in the roasting pan.
Place it in the oven and slow cook it for 3 hours.
After the meat is done I drain the liquid into a sauce pan to thicken it. If you would like a thin sauce then you don’t need to thicken it, but we like it more like a gravy. Add 2 tbsp. of corn starch to 2 tbsp. of cold water and mix until it is smooth. Bring the sauce to a rolling boil, add the cornstarch mixture. Let it boil for awhile until it thickens (make sure to stir it). Once it thickens turn it down and let it simmer until you are ready to serve.
We enjoy the cube steak with mashed potatoes and corn as a side.