Garlic, Onion and Leek Cube Steaks |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A classic favorite. Cube steaks are inexpensive cuts, easy to make and this recipe really just gives it great flavor. A few fresh vegetables and herbs can make all the difference in a dish. Serve this with a classic baked potato and baby peas or green beans. I can still remember my mom serving this, however, I am her mushroom gravy was store bought and the peas canned back then. During winter months we didn't have the garden so that it what was available back in the days. So this is my version of a classic Ingredients:
4 beef cube steaks (1 1/2 lbs) |
2 large onions (cut in half and thin sliced) |
2 leeks (white and some green thin sliced) |
1 teaspoon garlic, minced |
1 1/2 teaspoons roasted garlic, minced |
2 eggs, lightly beaten |
1 teaspoon worcestershire sauce |
25 saltine crackers, munched |
1/2 teaspoon paprika |
1 teaspoon dried thyme |
salt |
pepper |
1 tablespoon olive to saute beef and vegetables |
2 cups beef broth |
1 tablespoon tomato paste |
1/2 cup water |
1 tablespoon cornstarch |
2 tablespoons fresh parsley |
Directions:
1. Breading - First I take my saltines in a large baggie and close and then pound with my mallet, rolling pin, heavy pan, roll with your rolling pin. Anything you want to crunch them up. You can use your food processor too, but then you need to clean it. The baggie is the easy method.
2. Pour the crumbs into a small pie pan or small bowl and add the paprika, thyme, salt and pepper and mix well.
3. Steak - In a small bowl or dish, add the eggs and worcestershire sauce, mix and then dredge each piece of meat into the egg mixture and then into the saltine crackers. and set on a plate to the side as you heat up the pan.
4. Saute - Heat a large non stick pan to medium high heat and add the oil and then saute until brown on each side. Just a couple of minutes. Then add in the onions, leeks, fresh and roasted garlic and the tomato paste mixed with the cup of water. Cover and reduce to low and cook 40 minutes until the beef is tender. Once the beef is tender remove the beef to a plate and cover. Keep remaining tomato sauce, onions and leeks in the pan.
5. Sauce - In the same pan mix the corn starch and broth and stir well. Add it to the sauce and bring to a boil to make a nice sauce. Add in the parsley and cook another 3-4 minute on medium high to slightly reduce. Season with salt and pepper if necessary and add the steak back in to heat up.
6. Serve - Each plate gets a steak and top with any additional gravy if desired and then a spoon of the onions and leeks. This is wonderful served over buttered noodles. ENJOY!
7. Old Fashioned Comfort Food!
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