Braised Cube Steak

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.

Ingredients

• ¼ cup vegetable oil
• 2 pounds cube steak, cut into 6 pieces
• Salt
• pepper
• ½ cup flour plus 1 tablespoon
• 3 large onions, sliced thinly
• 2 cups low-sodium chicken stock or water

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    512 calories; 33 grams fat; 10 grams saturated fat; 1 gram trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 33 grams protein; 93 milligrams cholesterol; 222 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Heat oil in large, heavy-bottomed skillet over medium heat. Sprinkle both sides of steak with salt and pepper.
2. 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.
3. 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.
4. 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.

• This dish can be served with white rice. Leftovers make an excellent sandwich.

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