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!