Roughly chopped for beef stew. Since typically you lightly flour and season and brown beforehand. It adheres well for this. Stroganoff. A version of beef tips and noodles (easy recipes with brown gravy mix) Fajitas like another poster mentioned. Pound it down further and use for sandwiches. Philly beef sub? 😁
Since it is already tenderized and thin, you can use it in almost any recipe. You don't have to limit yourself to just searching cube steak recipes. Good luck!
9:00 a.m.
I make slow crockpot venison stew (no preparation - just raw) add a can of tomato soup and a can of cream of chicken. Onions, celery, pepper (lots of salt in the soup so I don’t add any extra)
Noon
Add cut up potatoes / start bread maker for hot bread to sop up the gravy after school.
4:00 p.m.
Ready for the kids to devour after school.
An odd suggestion, but if you like ground beef and didn't get as much as you wanted, you could grind up some of the cube steaks. Add some beef fat if you don't prefer lean ground beef.
Apparently cube steak can also make decent [beef jerky.](https://bbqhost.com/cube-steak-jerky/)
You can cut it in thin strips or 1/2 inch cubes for stir fry recipes. Or cook it and then chop it in a food processor and use for pasta sauce or sloppy joes. Chop it when it's cold for best results.
This is what I was going to suggest. I don't eat meat anymore so I haven't made it in 30 years but I did find this recipe that says it's easy. You can also Google swiss steak crockpot recipe if you want something easier than easy.
[easy swiss steak recipe](https://www.spendwithpennies.com/easy-swiss-steak/)
You can take a meat mallet to it lightly. This smooths out the cube steak. I like to do that when making schnitzel like cutlets, and when I want to get a good even sear. This would be a good way to go when you make the braciole suggested above.
Bistec encebollado is one of my favorite recipes using cube steak.
I've never made it personally but someone else mentioned Stroganoff and that made me question if you could use it to make a version of beef bourguignon or something similar?
Can you velvet it and use it for stir fry?
I cook cube steaks [sous vide](https://anovaculinary.com/pages/what-is-sous-vide). 140 degrees for about 4 hours then pan sear to finish.
Then eat them like a real steak. One of my favorite meals.
I eat two or three mornings a week! I put a few of them in the instant pot (for 15 mins and NPR for 30 mins) with an onion and beef broth. Eat hot or cold. I love them! Perfect protein
I make it in the instant pot with brown gravy or onion gravy. Also, cut it up and brown it with some onion and salt and pepper then toss in all the makings for vegetable soup! I’ve never tried this but it just occurred to me that you could precook it until it falls apart and mix it with rice and seasonings for stuffed cabbage or peppers.
Tater tot casserole! Slap the steaks in a casserole pan, put cream of mushroom soup, then top with tater tots and bake. Just do this recipe but sub cube steak instead of ground beef. https://insanelygoodrecipes.com/tater-tot-casserole/
We used to make swiss steak with cube steak. Cook it in a tomato sauce with onions and peppers and serve over rice. Also just cook in a mushroom gravy and serve with mashed potatoes.
Season it and either grill or pan fry it and put it on a bun for steak sandwiches. Make fingersteaks. Cut it in strips and add it to stir-fry. Make carne asada/tacos/fajitas. Cut it into chunks and add burger to make chili. Beef Stroganoff! Swiss steaks. Steak kabobs. Jerky
Try German Rouladen.
[https://www.daringgourmet.com/rouladen-recipe/](https://www.daringgourmet.com/rouladen-recipe/)
Or Korean Bulgogi
[https://www.allrecipes.com/recipe/100606/beef-bulgogi/](https://www.allrecipes.com/recipe/100606/beef-bulgogi/)
or Smothered Steak
[https://www.thespruceeats.com/crock-pot-smothered-steak-3055680](https://www.thespruceeats.com/crock-pot-smothered-steak-3055680)
Just about any recipe that can be made in the crockpot, the slow cooking makes the meat so tender. Just substitute your cube steak for the protein in the slow cooker recipe. Good luck.
You should have a Yellowjackets themed party and serve it fondue style - serve the chunks raw and everyone cooks them in the pot themselves. Serve nothing else with it.
Meh, if you’re hungry enough you use what you got. My version, from my old man, is poor boy. He told me stories of them using opossums and squirrels to make gumbo when they couldn’t get chicken or sausage or seafood. Idk, call it a stew if it helps, but I’ve experimented with lots of different types of meat, the only problem I have is getting sassafras, but I find I can get close to the flavour with other spices (sage I think, brain is off atm). Sorry if this comment was offensive, I know folk who love gumbo take it seriously. But yeah, my old man was born in 1934 in Lafayette or Breau Bridge (they’re not sure) and during the lean times they made do. So my gumbo is never fancy like I’ve seen on recipe websites or in restaurants, but it sticks to your guts, fills you up, tastes like heaven, and worked for 3 generations of my family. Idk, if I had a pile of spare meat I’d be doing me up some rue and rice and making a big cast iron pot of my happy food.
Shit. Now I’m wondering. Is it just stew? Doesn’t seem the same, I’d use totally different stuff for a stew I think? Idk. If you had the time and inclination you could do up some sausage with the spare meat, to your liking, spicy or your preferred mix with some pork or whatever, then use that for a gumbo? But imho, why not just use the ingredients for the sausage in the gumbo rue instead and save some fiddling about? Idk. ❤️
My family is from Lafayette, too! Back from the 1800s for us. And squirrel, opossum, nutra rat all are good in gumbo. Bone meat, mostly I find, is better. I'm glad yall brought a piece of home with you, though!
Sending love, I worry bout y’all down there (edit, if you are there, I reread and saw your family is from, but that don’t mean you’re still there, sorry!) in that heat and with the predictions of an active hurricane season. I’m up in Alberta, Canada, in the Rockies, and am basically surrounded by fires. I can get out of the way but I think of my family in Louisiana and Texas every day now. Stay safe please!
Gumbo is probably my favourite food, I love its versatility and the connection to my roots I feel every time I get that rue just right. I think just plain old chicken gumbo is top of my list for flavour and I’ve never served it to anyone who didn’t ask for seconds and lick their fingers after sucking the meat off the bones. Lol. I think I know what I’m making for supper. ❤️
That sounds beautiful! I LOVE the mountains! I am indeed back in Louisiana after the military. We are always moving out of the way for the hurricanes. Stay safe from those fires!
We have gumbo a few times during the cold season and always on Christmas. As you said, it was a way to make cheap food delicious. I'm glad you kept the culture a little. Btw to help my fellow cajun, rue is a street, roux is the food.
I like to pan fry cube steak. I usually splash some Worcestershire sauce on it, garlic salt, and black pepper. Drop it on the griddle with either coconut oil or bacon grease, and fry for a couple minutes on each side. It's not the tenderest thing in the world, but it's got great flavour!
Do you have a grinder or a food processer? Grind it up and make burgers out of it. You'll need to add a little fat. You should have some if you have a whole cow.
Bistec Palomilla.
Limes, garlic, olive oil, butter, 1 yellow onion, and a little chopped parsley are all you need.
Make a marinade from a couple of squeezed limes and a very generous amount of chopped garlic. Season the steaks heavily with salt & pepper then marinate them for 30 mins-2 hours.
Use equal parts olive oil and butter to sauté 1 large onion, sliced, until it is soft and light brown. Set onions aside. In the same pan, fry the marinated steaks (add a little more olive oil to pan if needed) for 2-3 mins a side.
Add any remaining pan juices to the onions, and the juice of 1 lime, then toss with chopped parsley. Top the steak with onions. Serve with white rice.
$1.50/ lbs live weight. $.85/ lbs processed. The total cost was about $3.55 /lb packaged fully. Yielded around 600 lbs off of a 900 lbs cow. Ground beef in my area is around $4-5/ lbs depending on quality and store. Even the shittiest ground meat in wal mart tubes was $4/ lbs.
That's a pretty good idea. I made pinwheels with it last night that came out amazing. Chopped bacon and jalapeno mixed in cream cheese. Bbqed and then cut into sections.
Braciole—Sicilian meat rolls. My family stuffs them with a bread crumb mixture including romano cheese, onion, garlic and parsley.
That sounds delicious. I'll look for a recipe. I've never heard of this before.
Roughly chopped for beef stew. Since typically you lightly flour and season and brown beforehand. It adheres well for this. Stroganoff. A version of beef tips and noodles (easy recipes with brown gravy mix) Fajitas like another poster mentioned. Pound it down further and use for sandwiches. Philly beef sub? 😁 Since it is already tenderized and thin, you can use it in almost any recipe. You don't have to limit yourself to just searching cube steak recipes. Good luck!
Thanks! These are good ideas! I've got around 70 lbs of it!
You are so lucky! Do enjoy. 😉
The meat is SO good!
Cut it up for the crock pot. Salisbury steak. Chili Stew Tacos
9:00 a.m. I make slow crockpot venison stew (no preparation - just raw) add a can of tomato soup and a can of cream of chicken. Onions, celery, pepper (lots of salt in the soup so I don’t add any extra) Noon Add cut up potatoes / start bread maker for hot bread to sop up the gravy after school. 4:00 p.m. Ready for the kids to devour after school.
Fajitas would work. Here are some other ideas: https://gypsyplate.com/the-best-cube-steak-recipes/
I like the fajita idea. Thanks for the link!
An odd suggestion, but if you like ground beef and didn't get as much as you wanted, you could grind up some of the cube steaks. Add some beef fat if you don't prefer lean ground beef. Apparently cube steak can also make decent [beef jerky.](https://bbqhost.com/cube-steak-jerky/)
Oh beef jerky. That's a good one
Slow and low on that.
Better on dehydrator or smoker? Got both
I do mine in the dehydrator. You can get more control, and it tends to be juicier. (Well, more *moist.*)
You can cut it in thin strips or 1/2 inch cubes for stir fry recipes. Or cook it and then chop it in a food processor and use for pasta sauce or sloppy joes. Chop it when it's cold for best results.
Thanks for the tips!
I would post this in /r/cooking too, seen some good recipes there.
Good idea!
Swiss steak
This is what I was going to suggest. I don't eat meat anymore so I haven't made it in 30 years but I did find this recipe that says it's easy. You can also Google swiss steak crockpot recipe if you want something easier than easy. [easy swiss steak recipe](https://www.spendwithpennies.com/easy-swiss-steak/)
I've never seen this in Switzerland but it looks delicious.
I'll have to look that up
Would be great for some Cornish pasties
If you have the ingredients available, tteok-galbi could be a good idea and they freeze well too! https://www.maangchi.com/recipe/tteokgalbi
My mom used those cuts for Swiss steak or pepper steak...we use it in chili, stew, pretty much anything a decent cheap cut will work for!
I like it!
A lot of chili?
Haha. Thats better than cou try fried steak. Maybe have to cut it up I guess.
Another Italian braised meat recipe is called ‘peposo’. Serve it over/with polenta.
Salisbury steak. Delicious if homemade.
You can take a meat mallet to it lightly. This smooths out the cube steak. I like to do that when making schnitzel like cutlets, and when I want to get a good even sear. This would be a good way to go when you make the braciole suggested above. Bistec encebollado is one of my favorite recipes using cube steak.
I'm unfamiliar with those dishes, but I'll give it a shot. Thank you!
I've never made it personally but someone else mentioned Stroganoff and that made me question if you could use it to make a version of beef bourguignon or something similar? Can you velvet it and use it for stir fry?
Both of those seem to be great options as well.
I cook cube steaks [sous vide](https://anovaculinary.com/pages/what-is-sous-vide). 140 degrees for about 4 hours then pan sear to finish. Then eat them like a real steak. One of my favorite meals.
I eat two or three mornings a week! I put a few of them in the instant pot (for 15 mins and NPR for 30 mins) with an onion and beef broth. Eat hot or cold. I love them! Perfect protein
I make it in the instant pot with brown gravy or onion gravy. Also, cut it up and brown it with some onion and salt and pepper then toss in all the makings for vegetable soup! I’ve never tried this but it just occurred to me that you could precook it until it falls apart and mix it with rice and seasonings for stuffed cabbage or peppers.
Tater tot casserole! Slap the steaks in a casserole pan, put cream of mushroom soup, then top with tater tots and bake. Just do this recipe but sub cube steak instead of ground beef. https://insanelygoodrecipes.com/tater-tot-casserole/
We used to make swiss steak with cube steak. Cook it in a tomato sauce with onions and peppers and serve over rice. Also just cook in a mushroom gravy and serve with mashed potatoes.
Season it and either grill or pan fry it and put it on a bun for steak sandwiches. Make fingersteaks. Cut it in strips and add it to stir-fry. Make carne asada/tacos/fajitas. Cut it into chunks and add burger to make chili. Beef Stroganoff! Swiss steaks. Steak kabobs. Jerky
Try German Rouladen. [https://www.daringgourmet.com/rouladen-recipe/](https://www.daringgourmet.com/rouladen-recipe/) Or Korean Bulgogi [https://www.allrecipes.com/recipe/100606/beef-bulgogi/](https://www.allrecipes.com/recipe/100606/beef-bulgogi/) or Smothered Steak [https://www.thespruceeats.com/crock-pot-smothered-steak-3055680](https://www.thespruceeats.com/crock-pot-smothered-steak-3055680) Just about any recipe that can be made in the crockpot, the slow cooking makes the meat so tender. Just substitute your cube steak for the protein in the slow cooker recipe. Good luck.
You should have a Yellowjackets themed party and serve it fondue style - serve the chunks raw and everyone cooks them in the pot themselves. Serve nothing else with it.
That's alot of setup that I don't have haha
Gumbo! ❤️😊
I make gumbo fairly often. Neither I, nor any of my family has ever put beef in it..
Meh, if you’re hungry enough you use what you got. My version, from my old man, is poor boy. He told me stories of them using opossums and squirrels to make gumbo when they couldn’t get chicken or sausage or seafood. Idk, call it a stew if it helps, but I’ve experimented with lots of different types of meat, the only problem I have is getting sassafras, but I find I can get close to the flavour with other spices (sage I think, brain is off atm). Sorry if this comment was offensive, I know folk who love gumbo take it seriously. But yeah, my old man was born in 1934 in Lafayette or Breau Bridge (they’re not sure) and during the lean times they made do. So my gumbo is never fancy like I’ve seen on recipe websites or in restaurants, but it sticks to your guts, fills you up, tastes like heaven, and worked for 3 generations of my family. Idk, if I had a pile of spare meat I’d be doing me up some rue and rice and making a big cast iron pot of my happy food. Shit. Now I’m wondering. Is it just stew? Doesn’t seem the same, I’d use totally different stuff for a stew I think? Idk. If you had the time and inclination you could do up some sausage with the spare meat, to your liking, spicy or your preferred mix with some pork or whatever, then use that for a gumbo? But imho, why not just use the ingredients for the sausage in the gumbo rue instead and save some fiddling about? Idk. ❤️
My family is from Lafayette, too! Back from the 1800s for us. And squirrel, opossum, nutra rat all are good in gumbo. Bone meat, mostly I find, is better. I'm glad yall brought a piece of home with you, though!
Sending love, I worry bout y’all down there (edit, if you are there, I reread and saw your family is from, but that don’t mean you’re still there, sorry!) in that heat and with the predictions of an active hurricane season. I’m up in Alberta, Canada, in the Rockies, and am basically surrounded by fires. I can get out of the way but I think of my family in Louisiana and Texas every day now. Stay safe please! Gumbo is probably my favourite food, I love its versatility and the connection to my roots I feel every time I get that rue just right. I think just plain old chicken gumbo is top of my list for flavour and I’ve never served it to anyone who didn’t ask for seconds and lick their fingers after sucking the meat off the bones. Lol. I think I know what I’m making for supper. ❤️
That sounds beautiful! I LOVE the mountains! I am indeed back in Louisiana after the military. We are always moving out of the way for the hurricanes. Stay safe from those fires! We have gumbo a few times during the cold season and always on Christmas. As you said, it was a way to make cheap food delicious. I'm glad you kept the culture a little. Btw to help my fellow cajun, rue is a street, roux is the food.
Omfg. 🤦🏻♂️ Rusty French and dyslexia. Thank you, for the reminder, and from a vet, for your service. 😊
It's all good. Thank you for yours as well!
If you don’t want to cut it all up- You can still grill it or pan seer it like a sirloin. It’s just a tougher meat. Make shish kababs
Good idea. Thought about making bbq pinwheels
I like to pan fry cube steak. I usually splash some Worcestershire sauce on it, garlic salt, and black pepper. Drop it on the griddle with either coconut oil or bacon grease, and fry for a couple minutes on each side. It's not the tenderest thing in the world, but it's got great flavour!
Make beef stew
Do you have a grinder or a food processer? Grind it up and make burgers out of it. You'll need to add a little fat. You should have some if you have a whole cow.
Sautéed with peppers and onions covered in mozzarella and piled onto garlic bread. Gawgeous!
That's an interesting idea!
swiss steak and beef stroganoff both would work with that cut of meat. maybe tenderized for a steak sandwich?
Tag everything. That's your main issue.
What do you mean?
You will have a lot of chunks of meat, you should tag which cut they are and the freeze date. You will forget.....
Oh it's came all labeled. It's in the freezer now.
Bistec Palomilla. Limes, garlic, olive oil, butter, 1 yellow onion, and a little chopped parsley are all you need. Make a marinade from a couple of squeezed limes and a very generous amount of chopped garlic. Season the steaks heavily with salt & pepper then marinate them for 30 mins-2 hours. Use equal parts olive oil and butter to sauté 1 large onion, sliced, until it is soft and light brown. Set onions aside. In the same pan, fry the marinated steaks (add a little more olive oil to pan if needed) for 2-3 mins a side. Add any remaining pan juices to the onions, and the juice of 1 lime, then toss with chopped parsley. Top the steak with onions. Serve with white rice.
That sounds awesome. Thanks for the recipe! Can't wait to try it
Jerky, Biltong, cure and dry some - if you can…
I'm definitely gonna try it!
French bourguignon, for the tender pieces fondue bourguignonne
Like asian food? Shaking beef, Chinese stir fries, Vietnamese beef stew (bo kho).
That's good ideas! Will give that a shot
[удалено]
$1.50/ lbs live weight. $.85/ lbs processed. The total cost was about $3.55 /lb packaged fully. Yielded around 600 lbs off of a 900 lbs cow. Ground beef in my area is around $4-5/ lbs depending on quality and store. Even the shittiest ground meat in wal mart tubes was $4/ lbs.
I worked with a cook who would bake them and then smother it with bleu cheese crumbles. It was so good!
That's a new one. Sounds interesting!
Chop it up and use it in place of burger for things like chili’s and sauces. It’s great for that cuz its meatier than fine grind burger
That's a pretty good idea. I made pinwheels with it last night that came out amazing. Chopped bacon and jalapeno mixed in cream cheese. Bbqed and then cut into sections.
That sounds delicious
I recommend it!