Kitty said: Yes.how do you cooke cube steak?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you cooke cube steak?),it will help you,my kids.
Answers:
i like to cut it in strips (easiest to do when it is slightly frozen), then put salt, pepper, onion powder, and garlic powder on it. take an egg, and whip it up, dip the meat in it, then dip it into flour mixed with bread crumbs, then fry it in oil. yummy!
Other Answers:
Fry it.
Dip in egg, then flour, redip in egg and fry. Sprinkle garlic salt, pepper, and Lawry's seasoning salt directly on both sides of the meat. Lightly coat it with flour. Shake off excess flour. Fry it in HOT vegetable oil. Be careful about turning too soon or the flour coating will come off.
EASY AND QUICK SWISS STEAK
1 tablespoon vegetable oil
2 cups all-purpose flour
salt and pepper to taste
paprika to taste
2 pounds beef cube steaks
3 green bell pepper, sliced into rings
3 red bell pepper, sliced into rings
4 onions, sliced into rings
4 (14.5 ounce) cans crushed tomatoes
Heat the oil in a skillet over medium heat. In a bowl, mix the flour, salt and pepper, and paprika. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat.
In a slow cooker, alternate layers of steak, green bell pepper, red bell pepper, onion, and tomatoes.
Cover, and cook 6 to 8 hours on Low, until steaks are very tender.
Source(s):
http://search.allrecipes.com/recipe/quick.aspx?q1=cube+steaks&lnkid=723&Submit=GO A cube steak is a relatively tough piece of meat that has been mechanically tenderized. Originally, this was done by pounding it with a metal mallet that left cube shaped marks on the surface of the meat. (I can remember when every well provisioned kitchen had such an applicance.) Strictly speaking, swissing, as in swiss steak, is a slightly different method in which a steak shaped piece of meat is run thru' a series of rollers. This term comes from a similar process used to soften fabric prior to sewing. Today, cubing or swissing is normally done with a machine that has lots of small knives that piece the meat. It's as if it had been pre-chewed.
But it is still a tough piece of meat, and as a result does not lend itself to rapid cooking over high heat, i.e., grilling. But frying using a medium temp works fine, and makes it practical to top the meat with spices, herbs and vegetables during the cooking process. In the case of Swiss steak, it is simmered in the sauce that it is served in.
An advantage of cube steak is that the cuts normally used are typically lower in fat, and higher in flavor than average. dredge in flour seasoned with a seasoned salt
dip in heavy cream making sure to coat it all over
dredge in bread crumbs or cracker crumbs
fry in oil
tastey goodness
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