Please enjoy this Braised Cube Steak recipe from my “A Snow Storm and a 1930s Economy Dinner” video that was recently published on YouTube. Cube Steak — an inexpensive cut of beef that has been mechanically tenderized — was introduced to the American market as an “economy” meat during the depression era. To transform this humble protein into a five-star meal, I simply braise it (along with carrots, onions, and potatoes) in an aromatic liquid:
1930s Braised Cube Steaks Dinner
This inexpensive cut of beef becomes meltingly tender when braised in the oven.
Servings: 4
Ingredients
- 4 cube steaks (about 1 1/2 pounds total)
- Salt and pepper
- All-purpose flour
- 2 tablespoons neutral-flavored oil, such as avocado oil
- 1 3/4 cups water
- 1/4 cup Worcestershire sauce
- 8 baby red potatoes
- 2 medium onions, sliced into half moons
- 3 medium carrots, roughly sliced
Instructions
- Preheat the oven to 350°F (180°C). Sprinkle the steaks with salt and pepper. Then coat the steaks with flour.
- Heat the oil over medium heat in a large skillet or braising pan that has a lid. When the oil is hot, add the steaks and quickly brown them on both sides -- about 1 minute per side.
- Add the water, the Worcestershire sauce, and, if you wish, a generous tablespoon of flour that will thicken the gravy. While the liquid simmers, use a flat spatula to scrape up any bits of meat and flour that have stuck to the bottom of the pan.
- Off heat, add the potatoes, onions, and carrots. Cover the pan and transfer it to the preheated oven. Braise until the steaks and vegetables turnmeltingly tender -- usually 1 hour. Enjoy!
MARY LAIUPPA says
I just found my braising pan and lid so I’m going to try this with a few modifications. I’m going to put half the onions in with the steaks so they caramelize. After the steaks have browned I am going to add butter and flour for a bit of a roux, then use unsalted beef broth instead of water and along with reduced sodium Worchestershire sauce and some rosemary. That will give me a thicker gravy. I might put a bit of rosemary on the steaks before I cook them too. I’ve never made cubed steak so this will be an adventure. I usually get adventurous this time of year.