YAY MONDAY Sept 28, whats for dinner?
- Thread starter suziquzie
- Start date
High Cheese
Saucier
Tonight will be the stuffed shells with the ingredients from the Italian store. Can't wait.
I have a couple of cube steaks thawed in the fridge.
It's cold, rainy and windy here, so perhaps the steaks in a gravy over potatoes or noodles.
It's cold, rainy and windy here, so perhaps the steaks in a gravy over potatoes or noodles.
Nope, can't say I have, but it sounds like a good idea!
chowhound
New member
Go for it. Mama has a pretty good recipe. The only thing I change (that I remember) is after the steaks are browned, I put a little broth in the pan, put a lid on it, turn the heat down and simmer for 15-20 minutes. They come out very tender being steamed like this. Then recrisp, pop them on a plate with some foil over them and set them in the oven while you make the gravy in the pan.
If you want to that is
I saw Cooksie and Keltin's recipe, but I couldn't find Mama's..Go for it. Mama has a pretty good recipe. The only thing I change (that I remember) is after the steaks are browned, I put a little broth in the pan, put a lid on it, turn the heat down and simmer for 15-20 minutes. They come out very tender being steamed like this. Then recrisp, pop them on a plate with some foil over them and set them in the oven while you make the gravy in the pan.
If you want to that is
Help! lol
chowhound
New member
I saw Cooksie and Keltin's recipe, but I couldn't find Mama's..
Help! lol
Hmmm, maybe it's on her site. I don't remember Cooksie's or Keltin's.
Here's what I do.
Season some flour with salt, pepper and onion powder. Taste a bit on your finger so you are sure you have enough seasoning. Put it in a pie tin or on a plate.
Beat a couple eggs and some hot sauce with a fork in a pie tin.
Sandwhich the cube steak between some plastic wrap on a cutting board and beat it with a pointed meat tenderizer until it's 1/4" thick. Expect it to pretty much double in size. Beat both sides.
Dip it in the egg mixture (both sides) and press into the flour (both sides).
Set the steaks into a hot frying pan (med heat or so) with a little oil in it. I use a CI pan and EVOO.
Brown both sides.
Add a little liquid (I use chicken broth), about a couple TBS, set a lid on, turn down heat and simmer for about 20 minutes.
Take lid off, turn heat up and "crisp" both sides again.
Remove steaks and keep warm.
Make your gravy in the pan. I add some flour to the pan juices, get it mixed in good and sizzling, then add some milk and let that heat up while stirring. You can adjust as your going. The milk will thicken it a lot. Or, you could use broth, too.
My gravy tends to come out darker than I usually see, but it tastes good anyway.
I think I remembered everything. I'm multi-tasking here...
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Oh my! Now that looks delicious Fred.
Boy am I getting hungry.
Definitely, I'll be doing chicken fried steak.
thanks!
Boy am I getting hungry.
Definitely, I'll be doing chicken fried steak.
thanks!
chowhound
New member
I always seem to have better luck if I make an "enchilada lasagne" than rolling them. I have the same ripping problem, lol
homecook
New member
Did you use flour tortillas?? Usually they're really pliable. Unless they're different there?? Sorry to hear that.....
High Cheese
Saucier
You can microwave them for a few seconds and they're more pliable. Both corn and flour tortillas. Or toss them in the oven for a minute.
