Prep 30 mins
Cook 0 mins
This recipe is adapted for the freezer, originally found in the book Saving Dinner.
- 3 tablespoons flour
- salt & pepper
- 6 cube steaks
- 1 tablespoon butter, divided
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, pressed
- 16 ounces beef broth
- 1⁄2 teaspoon thyme
- 1 teaspoon Worcestershire sauce
- 2 cups frozen peas
- egg noodles
- Combine flour and salt and pepper to taste. Mix well. Dredge meat in flour on both sides.
- In a skillet, heat half the butter and half the olive oil together over medium-high heat. Add onion and garlic and saute. Add remaining oil and butter then add meat, cooking on both sides till browned.
- Stir in broth, scraping up any browned bits from the pan. Turn the heat down to a simmer, add thyme and Worcestershire sauce and ook for 15 minutes more, stirring occasionally. Add peas, salt, and pepper to taste.
- Serve over egg noodles.
- If preparing for the freezer:
- Remove meat after step 2. Freeze.
- Complete step 3. Freeze.
- To reheat:.
- Place all ingredients in an oven safe pan. Heat at 350 until warm. Serve over egg noodles.
I've never made cubs steak before because I didn't really know what to do with it and this recipes is very tasty! I also added a can of cream of potato soup (I accidentally opened it thinking it was something else) and it worked well. The steaks were very tender and my boyfriend liked it too!
This was actually a really nice change to our cube steak. I like to season my cube steak before I put flour on it. I just sprinkle flour and spread evenly on both sides instead of coating thickly. I used fresh cracked pepper and sea salt for my steaks. Used less onion (just 1/3 of one) and more chopped garlic . Next time, I will use more onion though. I could have used just a little more broth since I did have mine on low heat for a little longer than expected causing the broth to reduce. When I did add the broth, I removed the steaks and set aside for about 5 min. Allowing the peas and sauce to settle together. I placed the steaks right on top and covered. They were extremely tender, we were able to use butter knives to cut them. Thanks a bunch, will make again.
This was really good. The sauce had a great smell while cooking.