Tuesday, May 21, 2013

Cooking cube steak & book sale

There is a Fish restaurant at home called Catfish Cove. On Sunday they have a buffet, the food is delicious and a  lot like eating at home. (we like eating there but another incentive, our GS Luke, buses tables there.)  I love beef, but because of all the negative press the beef has gotten, we eat much more chicken.

how long do i do this

(How long do I do this?)

When we do go to the Buffet on Sunday I love their cube steak and gravy over rice or mashed potatoes. The cube steak is so tender it melts in your mouth and always breaks with a fork.  In Belmont, we have company most days for supper, any of the Grands & sons who want to, drop in. 

I got the fly

So I want to try the cube steak and gravy. I was thinking maybe they pressure cook the steak before or after they fry it, does anyone know if that is done (can’t find it on the net).  Most of the recipes (on the net) says brown the meat, then cover and cook in the liquid (or gravy) for a couple hours. The recipes swear it is VERY tender.  Do any of you guys cook the cubed steak like that?

Also I could use a good gravy recipe. Sherry makes great gravy and will, if I ask her. When I try TO DO like she does I MAKE A MESS, I mean a MESS, flour every where and I burn something! (I don’t like scraping all the ‘what u callit’ off the pan to mix with flour & milk.) I may just have to defer the gravy to her.  Unless someone has a very simple, great gravy.

The cube steak sounds like a simple way to feed a bunch of folk. Sherry does the down home: beans, cornbread and salmon patties. She also does Spaghetti. I do a lot of pressure cooking chicken and stew beef and rice.

Any hints for simple big meals. feeding 6-10. I try to keep cheese & Ham for sandwiches if we run short, haven’t had to use it yet. Feeding the crew is sorta fun. It is good for us to visit because we aren’t around that much, so it is not a big problem.

my nose

(sometimes, things just bug you!)

Thanks for listening and I will appreciate any hints or helps.

Nite Shipslog


Son Mark advised me that my book order came in. So if anyone wants the book “Finally Love” for $8.50, which includes shipping please e-mail me your address. I will have only 20 books at this price.  The procedure is:  send your address e-mail. I will send the book, if you are satisfied, ONLY THEN, send the check, our Florida address will be with the book.

PS2: I am still getting great comments on the book, I am very pleased.



I love this picture of the Chevy p/u and steam engine.


Chatty Crone said...

I had to read it twice - once for the flies - lol.

Once for content. I have to be honest - I love beef and I know it is bad for you. I don't make the cubed steak though because it is hard to chew. I don't know if you could pressure cook it or not.

Now for large groups I do lasagna and salad.


I'm mostly known as 'MA' said...

I have made what I call swiss steak with cube steaks. I douse the steaks in flour and then brown them in a skillet along with some onions and then add a little flour and water to the pan, makes gravy, and then cover and let simmer for at least an hour. Depends on the cube steaks but most of the time this is long enough to make them real tender. If the liquid boils down too much just add some more . Since I raised a whole lot of kids and the size of my family has only grown over the years, I'm a pretty good expert at fixing meals for a large crew. Roast chicken, sloppy joes, macaroni salad, pasta dishes, chicken with rice, and ham and potato salad are just a few of everyones favorites. Oh and spaghetti too !

Jean said...

Hi Jack, I haven't cooked any tender steaks in so long I wouldn't know how to tell you. Lol. MA's way sounds so good. I want to buy one of your books I think you have my address.You and Sherry take care. Jean

shirl72 said...

When I cooked I brown the cube
steak on top of the stove in my iron pan then put some water in and let it simmer for hours.I also put it in a pan with tinfoil and cook it in the oven hours keep checking.

I use pioneer gravy and they are
many more.

Anonymous said...

On the rare occasion I make gravy, I use a packet of the store brand mix. Works for me.
The last potluck I went to, I took a lasagne. My younger brother had made a mean crockpot mac and cheese dish. I'll have to try that sometime. He and his wife were telling me how they made it. They had combined a couple of different recipes, but I remember them saying a pound of cheese (shredded, saving some for on top), 2 eggs, a can of evaporated milk, a cup (not sure about this amount) regular milk, a stick of butter (you could reduce that amount), the noodles (cooked al dente), 3 hours low in a crockpot sprayed with cooking spray.


Anonymous said...

I haven't had cubesteak & yet I thought it was not tender, something I must have heard along the way. I believe you though ;).

A friend feeds her grandchildren: Homemade mac & cheese with bacon, a side of biscuits & a chocolate cake(almost every time they come) & there has never been a complaint.

Paula said...

Sounds like you are getting into cooking. Well maybe you always have been. I don't cook a lot anymore except to broil steak and make a salad or make hobo dinners which we had for supper last night. I know beef is bad for us but I love it. Maybe that is why my Daddy and husband both died young from heart attacks.

Louis la Vache said...

Yum! Cube steak & gravy over rice!
Even better with home made buttermilk biscuits!

«Louis» likes that photo of the Chevy truck and the train, too!


Good luck finding the right recipe. We don't use gravy on anything here and just cook for the two of us.

Sheila Y said...

I tried a recipe from Facebook...I browned the cube steak, put in crockpot with 2 cans of cream of mushroom soup, packet of onion soup mix and about a cup of water. I cooked on high about 4 hours but could also do them on low about 8 hours. The recipe didn't say brown them first and it said to cook them on low. I didn't flour them but I guess you could. They turned out pretty good. I think I'm going to try it with stew meat next time. Take care, Sheila