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Cooking Notes
Cat M
More of a southern country staple for hungry guys when you make the sauce into a cream gravy. Saute some sliced mushrooms with the onions. Add a dash of Worcestershire sauce with the milk or cream. Sprinkle a bit of paprika atop each serving. There will be no leftovers, I assure you.
Randy
People! How can you think this is Chicken Fried Steak when it is clearly BRAISED not FRIED?
If you must have an old-school reference this is similar to what used to be called "Swiss Steak" (which usually added chopped tomatoes).
The keys to tenderness are 1) don't submerge the steaks
and 2) turn the heat to LOW before adding the steaks back into the gravy for the final braise. Follow the recipe exactly and you'll succeed. It's not elegant but it is good.
Marian V.
I used red wine to deglaze the pan before adding more oil and sautéing the onions. Then added chicken broth to braise the steaks in. This made a very delicious sauce.
mamamarypat
I made this with the recommended touch of Worcestershire sauce. garlic and some nice smoked paprika. It was truly delicious. I will keep this recipe even after unemployment ends.
JPK
I can't believe how much my family liked this. I also deglazed the pan with white wine prior to the onions. I used a combo of leeks and yellow onions. The gravy is delicious!
Debbie
My daughter suggested I use cornstarch. I did and I added a tablespoon of Dijon mustard, a couple cloves of garlic and one cup red wine and one cup water instead of the chicken broth.
tiny
We often make this but never with onions, and that was a great addition. We used venison and it was delicious.
Hope
Doubled amount of cubed steak and pounded each piece. After browning, added the onions and deglazed for about five minutes then added mushrooms. Second deglaze after flour with about a cup of red wine and let it reduce a bit. Then added 3 cups of chicken broth and some garlic powder. Brought sauce to boil to thicken a bit then poured into a big pyrex baking pan. Added meat and covered with foil. Put in 325 oven for about 45-60 minutes. Very tender. Served with creamy mashed potatoes.
Janet
I happen to have some bacon fat left from cooking bacon yesterday. I used that instead of vegetable oil. I think it added a nice touch. I also whacked the cube steaks with my meat tenderizer hammer a few times. They were very tender and tasty. I simmered for 25 minutes instead of 40. That was plenty. Based on all the comments, this is evidently a very flexible recipe!
Dan
This also works with turkey breast cutlets (delicious), chicken, or pork.
Dan
I’ve made this with cube steak, turkey cutlets, thin pork chops, thinly sliced bottom round, they all work and taste great. It will probably take more than 45 minutes to cook.
Esther
Can gluten free flour be used to coat the steak?
Felicia
I used quinoa flour and it worked wonderfully
Rachel
Great candidate for the pressure cooker. Follow the recipe as written but instead of 40 minutes on the stove cook it for 15 minutes at high pressure with natural release. I did the stove version the first time and they were tough. I reheated the leftovers in the pressure cooker using the above formula and they were delicious and tender.
Dan
After two bites the 15 year-old boy said make this again. It's simple but takes at least an hour if you're efficient. Keep an eye on it as it braises so that it doesn't thicken up too much or burn. I added boiling water a couple of times.
Lauren
Used this recipe with the addition od mushrooms twice using venison cune steak. Works great. My husband is a humter so I'm always tryimg to find rexipes that work. Would recommend to others trying to use deer.
Crawley
Added mushrooms as Cat M suggested. Used Beef stock instead of chicken. Otherwise followed recipe Except for the onions and mushrooms, this is the same recipe I have always used. Yummy as always.
JPK
I can't believe how much my family liked this. I also deglazed the pan with white wine prior to the onions. I used a combo of leeks and yellow onions. The gravy is delicious!
tiny
We often make this but never with onions, and that was a great addition. We used venison and it was delicious.
Debbie
I need to use gluten free flour. What is the best for this recipe? Thank you.
Debbie
My daughter suggested I use cornstarch. I did and I added a tablespoon of Dijon mustard, a couple cloves of garlic and one cup red wine and one cup water instead of the chicken broth.
Felicia
I used quinoa flour..it worked very well
Bob
I haven't had these in half a century (no exaggeration), but I recall my Mom saying to make small incisions on the sides to keep the cube steaks from curling
Randy
People! How can you think this is Chicken Fried Steak when it is clearly BRAISED not FRIED?
If you must have an old-school reference this is similar to what used to be called "Swiss Steak" (which usually added chopped tomatoes).
The keys to tenderness are 1) don't submerge the steaks
and 2) turn the heat to LOW before adding the steaks back into the gravy for the final braise. Follow the recipe exactly and you'll succeed. It's not elegant but it is good.
Robin
These two keys are the secret! I have airways cooked cubed steak pretty much like this recipe. Tonight I was careful to keep the liquid at a minimum and to lower the temperature before adding the meat back to the pan. The result was the most tender cubed steak I have ever prepared.
Christian
To my mind chicken fried steak is breaded, fired golden/crunchy and served with cream gravy and mashed potatoes. This Times recipe is what my Mother called minute steaks served with rice. I have a feeling that there is a wide range of what folks call each version.
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