There is a tried and true method of having meat come out tender in your oven. Slow-bake it for a long time instead of doing the “hurry up” method (which is merely a hotter oven for a shorter amount of time.)
For cube steak, I like to dredge the steaks in flour and then brown them in real butter. You can add some onions and other seasonings such as salt and pepper if you’d like. From the drippings, I make a gravy.
Put the cube steaks in an oven dish, pour the gravy over the top, and bake it at 250 for several hours. This is a great way to warm your kitchen and your appetite as you smell the savory in the air.
Sometimes I pick up cube steaks on sale. I bring them home, fry them, put them in a freezer zip-lock bag and put the gravy on top. The day I want to serve this dish, I pop the frozen steaks/gravy into an oven-ware dish and begin the baking process.
Serve with homemade mashed potatoes and a vegetable, and you’re ready to go!
- Cube steaks - as many as you want to do
- Flour - ½ cup or as much as you need to dredge the steaks in flour
- Butter - ¼ - ½ cup, depending on how many steaks you are doing
- Salt and pepper to taste
- Sliced onions, optional
- Milk and flour for gravy, if desired
- Dredge cube steaks in four
- Melt butter in a cast iron skillet
- Fry steaks on both sides until slightly brown and season with Salt and Pepper as desired
- Place steaks in a container
- Saute onions (optional) in butter, then put on top of cube steaks
- Add water to skillet, simmer the broth and then make gravy.
- Put gravy on top of cube steaks
- Put in oven and bake at 250 for three to four hours
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