Skip to main content

Cube Steak & Roasted Carrots

This post might make more sense if you imagine I have a sweet southern drawl instead of a Yankee thing going on in my nasal passages, because I'm about to flour some meat and get all gravy up in here and it's going to be delicious.

This here's a cube steak.  I bought it because Sam's was all out of dodecahedron steak, which is my preferred cut if I can get it.  Ok, actually I bought it because it was "something different" and I didn't have a dinner plan.  Don't be like me, sugar plums.  Meal plan!

This is seriously the easiest thing ever.   You buy it as part of a shopping trip carefully constructed around your premeditated meal plan.  You come home and look up "Cube Steak" on Wikipedia so you know what exactly it is that you're cooking.  That done satisfactorily, you take some flour and season it.  You slap your meat around in that.  You brown that meat and cover it with broth and onions.  And then you wait, take a turn about the yard and a rock on the front porch, and then eat it with good stuff.  Like roasted carrots, whole wheat couscous and cauliflower.  There's no weird "cream of" canned soups and basically no way to mess it up.  It got the thumbs up from my hungry crew, including the baby who is eating everything in his path these days with great zeal (including carpet lint, grass, and the occasional unfortunate keeps me busy).

Cube Steak in Gravy (adapted from this recipe)
  • 4 pieces cube steak (4oz. each)
  • 2-3 T. oil
  • 1/3 c. flour
  • 1/2. tsp. salt
  • 1/4-1/2 tsp. ground black pepper
  • 1/2. tsp. garlic powder
  • 1 14.5oz. can reduced sodium beef broth
  • 2 yellow onions, sliced
Stir together flour, salt, pepper, and garlic powder in a shallow bowl.  Dredge cube steak in flour mixture.  Heat oil in a large skillet and brown steak pieces on both sides, adding more oil if necessary.  Cover meat with broth and sprinkle with onions.  Cover the pan and simmer 2 hours until meat is tender and broth has reduced and thickened into a gravy, and serve with veggies and rice, couscous, or mashed potatoes.

This is our favorite way to prepare carrots.  It allows their natural sweetness to shine through and is quick to put together, making it an excellent accompaniment for a wide variety of dishes.  We gathered dozens upon dozens of carrots from the garden last year, and most of them ended up this way or shredded onto salads.

Roasted Carrots

6 large carrots, peeled and sliced on an angle 1/8" thick
extra virgin olive oil
salt & pepper

Toss carrots with about 3 T. EV olive oil and salt and pepper to taste (try about 1/2 tsp. salt and 1/4 tsp. pepper).  Spread on a baking sheet and roast at 400 degrees F for 25 minutes.  

Somewhat Simple

Miz Helen’s Country Cottage


Divvy Up Diva said…
Thanks for sharing! This looks super yummy! I am stopping by from the Strut Your Stuff Link Party. I am your newest follower and cannot wait to read more:) I would love to have you stop by my blog when you have a chance!
Miz Helen said…
Your meal looks delicious. We just love cube steak and your recipe looks very good. Thanks for sharing with Full Plate Thursday and come back soon!

Popular posts from this blog

Clay Cookie Craft

Though school is out for the summer there are a few things my little lass and I are still trying to work on consistently--reading, piano, and art.  Now, I have some fine art background but I don't consider myself very crafty, at least when in comes to coming up with fun projects for kids.  I loved this project from The Little Hands Art Book because it combined some great elements of cooking, sculpture, and painting.  I like crafts that actually teach something.  The bonus here is that we ended up with some great looking little cookies for my daughter's play kitchen.  Here's the salt dough recipe you need to get started (click on the photo to see it full size):

We left out the alum and baked the cookies.  We also halved the recipe.  I had my daughter (who is 4) pour the ingredients into a bowl and after I got the mixing started, I taught her how to knead the dough like bread.

The dough becomes smooth and pliable.

I split it into two sections to make it more manageable and l…

Quadro: The Coolest Toy You've Never Heard Of

Usually the content of my blog falls under either parenting, homemaking, or food.  Sometimes you get a poem or some thoughts as I meditate on what God is teaching me through his Word.  Usually my goal is to encourage, inspire, and perhaps amuse.  Today, my aim is not so noble--I just want to share a unique thing my family has been enjoying. 

This is Quadro--modular building toy, a prop for imaginative play, and active play equipment. 

Winters are always rather intense in our neck of the woods, but this one has been particularly frigid.  Nevertheless, my son asks to go outside to play pretty much every day.  I've had to say no a lot, or risk little frostbitten fingers or losing short stuff in a snow bank.  How's a little guy to burn off energy when running circles through the living and dining rooms gets old and his best playmate (his older sister) is busy with school?  This was one of our considerations as my husband and I discussed Christmas gifts for the kids this past yea…

NYC-Style Pizza and Sauce

The old way we made pizza was fine. Fantastic, even, compared to the thick slabs of greasy dough that pass for pizza at local chain restaurants. But after many years of enjoying our homemade pizzas, a seed of discontent was sown when my husband went on a business trip to New York City and sent me pictures of the delicious slices he enjoyed for dinner the night he arrived. The discontent grew when we vacationed at the NJ shore over the summer and devoured a plain pie with perfect crust, the whole family vying for the last piece. Maybe the salt air made everything taste better, but I left determined--we had to up our pizza game.

Combine that determination with a happy abundance of frozen tomato puree from our garden, and the stage is set for me to share our new favorite way to make pizza at home. We enjoy letting the slow simmered sauce, fresh cheese, and exquisite crust take center stage here, and usually serve it with a big tossed salad and sauteed zucchini and onions, but you can cer…