BRAISED CUBE STEAK

Braised Cube Steak image

Through good times and bad, the cube steak has remained a wallflower among meat cuts. Old-fashioned and a little mysterious, it's a steak without pretension, or maybe a hamburger with humble aspirations.

Provided by Kim Severson

Categories dinner, steaks and chops, main course

Time 1h

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/4 cup vegetable oil
2 pounds cube steak, cut into 6 pieces
Salt
pepper
1/2 cup flour plus 1 tablespoon
3 large onions, sliced thinly
2 cups low-sodium chicken stock or water

Steps:

Heat oil in large, heavy-bottomed skillet over medium heat. Sprinkle both sides of steak with salt and pepper.
Put 1/2 cup flour on a plate, and coat each piece of meat. Shake off excess flour and add steak to pan, working in batches. Cook about 3 or 4 minutes per side, or until browned, and remove to a platter.
Add onions to skillet and cook about 3 minutes or until wilted. Stir to help loosen browned bits from bottom of pan. Lower heat, then sprinkle with 1 tablespoon flour. Stir constantly, cooking for about 4 minutes.
Gradually add water or stock, continuing to stir to keep lumps at bay. Bring mixture to a boil, then turn heat to low and add steaks to pan. Simmer, partly covered, for 45 minutes. Remove to a platter and taste pan sauce, correcting for seasoning.

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 22 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 5 grams, Sodium 763 milligrams, Sugar 3 grams, TransFat 0 grams