Posts: 20,453
Threads: 1
Joined: Nov 2007
We call what you are calling Swiss steak, cube steak, Jean. I get my butcher to tenderize mine, but your way works as well. Here's our favorite way to use it. My mother has been doing it this way for years...both in the gravy and gravy on the side.
* Exported from MasterCook *
Country Fried Steak With Mushroom Gravy
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons milk, 1% lowfat
2 large egg whites
1/3 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
16 ounces cube steak -- (4-ounce)
2 teaspoons vegetable oil
2 2/3 cups mashed potatoes
2 cups mushrooms -- quartered
2 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
14 ounces beef broth
Combine 3 tablespoons milk and egg whites in a shallow dish stirring with a whisk. Combine 1/3 cup flour and next 4 ingredients (1/3 cup flour through pepper) in a shallow dish. Working with 1 steak at a time, dip in egg mixture; dredge in flour mixture. Repeat procedure with remaining steaks, egg mixture, and flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add steaks; cook 3 minutes on each side or until browned.
While steaks cook, prepare mashed potatoes according to package directions, using 1 1/3 cups milk. Keep warm.
Remove steaks from pan; keep warm.
Add mushrooms to pan; sauté 3 minutes. Combine 2 1/2 tablespoons flour, 1/4 teaspoon salt, and broth, stirring with a whisk. Add broth mixture to pan. Bring to a boil; cook 1 minute, stirring constantly. Spoon over steaks. Serve with mashed potatoes.
Description:
"My family has voted this their favorite all time recipe."
NOTES : One of the secret things I have learned about this recipe is that if you put the steak back in the gravy while it thickens and simmer slowly for 20 to 30 minutes, the meat will get fork tender. If the gravy gets too thick, just add more beef broth. Also, if you tenderize the cube steak between two sheets of plastic wrap it will be more tender. (That is, unless you get it from a butcher and it has just been tenderized. Better yet, ask him to run it through a couple extra times.) Finally, I cut my steak in narrow strips, which allows it to cook quicker. I also only fry it long enough to get a nice crust on each side. It will finish cooking in the gravy.
Daphne
Keep your mind wide open.