Prep 15 mins
Cook 30 mins
Supremely tender, this takes cube steak and elevates it to the next level, braising it in a sauce inspired by Salisbury steak. Published at Serious Eats by Nick Kindlesperger, adapted from a recipe in _I'm Just Here For the Food_ by Alton Brown. http://bit.ly/9D4psv
- 1 lb cube steak, usually top round (4 pieces at 1/4 pound each)
- 1⁄2 cup all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- 3 tablespoons butter
- 2 tablespoons canola oil
- 1⁄2 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1⁄2 lb button mushroom, stems discarded and thinly sliced
- 3⁄4 cup red wine
- 1 tablespoon Worcestershire sauce
- 1⁄2 tablespoon Dijon mustard
- 3⁄4 cup beef stock
- Place oven rack in lower middle position and preheat to 250°F Meanwhile, stir together flour, salt, and black pepper on a large plate. Dredge both sides of each cube steak in flour mixture, shaking off excess.
- Add one tablespoon each of oil and butter to Dutch oven and place over medium high heat. When oil is shimmering, add two cube steaks. Cook until golden brown, about four minutes on each side. Remove cube steaks to a plate and set aside. Repeat with remaining two cube steaks, adding more oil and butter if necessary.
- Carefully pour out any fat left in Dutch oven, then add remaining butter and oil. Turn heat to medium-high, and when oil shimmers, add onion, garlic, and mushrooms. Cook, stirring frequently, until onion is caramelized, about three minutes. Add wine. Using wooden spatula, scrape up any browned bits from bottom of pan.
- Add Worcestershire sauce, mustard, and stock. Stir well, then add cube steaks, nestling them into sauce as much as possible. Cover dutch oven and place on lower-middle rack of oven. Cook until very tender, about 25 minutes. Serve with mashed potatoes.
Definitely not the Salisbury steak with the thick gravy I grew up with, but the flavors were good. We made it exactly as stated in instructions, and I noticed a couple of things that I would change if I made it again. First, after spending the time pan frying each steak, it was disappointing to find that most of the breading fell off into the gravy by the time it got to the table. I think I'd keep the gravy separate from the steaks next time. I'd also simmer the sauce to burn off the alcohol from the wine and add a bit of flour to the sauce to thicken it up. Again, the flavors are good and with a bit of tweaking, it would be a better dish.
This recipe is so good! Steak is super tender and flavorful.... It will be one of my new go-to recipes for our family. Thanks for sharing!!
yummy!! followed most of it to a t. used worcestershire black pepper instead of regular. about 1 1/2lbs of meat, 1 whole med onion, 8oz pkg sliced mushrooms, bout 4 or 5 cloves garlic, and 1c beef stock. next time will add 1/2 stick of melted butter or margarine to mixture before adding cube steaks and cooking. was good but will be awesome with a little more flavor. thanks for a great recipe!! oh! and maybe sift a little bit of flower in the sauce to get it to thicken just a little bit, it was a tad on the runny side.