Beef Cube Steak Recipes - Italian Style Cube Steak

Cube steak gets the Italian treatment in this recipe that features beef, tomatoes and fresh zucchini.

2 pounds beef cube steak
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 ( 14.5 oz.) can diced tomatoes
1 ( 15 oz.) can tomato sauce
1 large onion, thinly sliced
1 teaspoon Italian seasoning
5 small zucchini, cut into 1/2 inch slices

Directions

Place the cube steak, flour, salt, and pepper in a large plastic bag you can reseal. Seal and shake to coat.

In a large skillet, heat the olive oil over medium heat; brown the cube steak. Reduce heat to low, and mix in the tomatoes, tomato sauce, onion, and Italian seasoning. Cover and simmer at least 1 hour, stirring once.

Place the zucchini in the skillet, and coat with the tomato sauce. Continue to simmer uncovered 10 minutes or until zucchini is tender.

=> Beef Brisket Recipes: Oven BBQ Beef Brisket

This is a very simple recipe for barbecue beef brisket that features cola, onion soup mix and chili sauce.

2 1/2 pounds beef brisket
1 ( 12 oz.) can or bottle cola carbonated beverage
1 ( 1 oz.) package dry onion soup mix
1 ( 12 oz.) can or bottle chile sauce

Directions

Preheat oven to 325 degrees.

In a roasting pan, place brisket fat side up. In a bowl, combine cola beverage, onion soup mix, and chile sauce. Pour chile sauce mixture over brisket.

Cover and bake for 3 to 4 hours. Uncover the brisket during the last hour of cooking.

=> Beef Jerky Recipes: Savory Beef Jerky

Save money and make your own beef jerky at home. Marinate strips of fresh beef in a spicy sauce then dehydrate to your taste.

2 pounds beef round steak, cut into thin strips
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon meat tenderizer
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

Directions

Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix well to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.

Remove beef from bowl and place between two pieces of plastic wrap. Pound beef to 1/8-inch thickness.

Arrange the beef strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking - at least 4 hours. Store in an airtight container or resealable bags.

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Congee (Chinese rice soup)

3 1/2 to 4-lb chicken, cut into serving pieces, including back and giblets (exclude liver)
10 cups water
3 tablespoons Chinese rice wine or medium-dry sherry
3 (1/4-inch-thick) slices fresh ginger
3 scallions, halved crosswise and smashed with flat side of a heavy knife
1/2 teaspoon salt
1 cup long-grain rice

1.Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through. Trasfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 2 hours and 40 minutes. Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock.

2.Cool breast meat completely and tear into shreds. Chill shreds, covered, and bring to room temperature before serving.

3.Pour stock through a large seive into a large bowl and discard solids. (you should have about 8 cups: if less, add water; if more, cook longer after adding rice.) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if necessary.)

Season congee with salt. Serve topped with chicken and accompaniments.

Zucchini Custard

1 tbsp. kosher salt
2 lbs. firm zucchini, trimmed, peeled, and cut into 2"x1/4" strips
1 1/2 cups heavy cream
3/4 cup grated parmesan
3 eggs, beaten
Freshly ground black pepper, to taste

1. To a 3-quart saucepan, add salt and 6 cups water and bring to a boil over high heat. Add zucchini and boil until just soft, anout 30 seconds. Using a slotted spoon, transfer zucchini to a paper towel-lined sheet tray. Let dry for 2-3 hours at room temperature or in the refrigerator overnight.
2.Heat oven to 450'. Whisk together heavy cream, parmesan, eggs, and pepper in a medium bowl. Pour cream-egg mixture into a 9" glass pie plate and nestle in zucchini. Bakeuntil golden brown and set, about 40 minutes. Serve hot or at room temperature.
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Buttermilk Biscuits

7 1/2 cups flour
3 tbsp. baking powder
1 tbsp . sugar
1 3/4 tsp. fine salt
1 tsp. baking soda
3/4 lb. unsalted butter, chilled and cut into small cubes
2 cups buttermilk
1 cup half and half
1. Heat oven to 375'. Whisk together the flour, baking powder, sugar, salt, and baking soda in a large bowl. Add butter to the flour mixture and use your fingers to break apart butter pieces, while working them into the flour mixture, until pea-size pieces form.
2. In a small bowl, whisk together the buttermilk and half and half. Pour the buttermilk mixture over the flour mixture and, using a rubber spatula, mix together the ingredients until just combined. Turn the dough out onto a well-floured surface. Pat the dough into a single mass and gently press it into a 1"- thick disk. Gently roll the dough once with a rolling pin to create a smooth surface. Using a 2 3/4" round cookie cutter, cut out biscuits and transfer them to a parchment paper-lined baking pan. Arrange the biscuits in the center of the pan so thet their edges touch; this will help to keep them moist. Reroll the scraps and cut out more biscuits until all the dough is used. Bake until golden brown, 30-35 minutes. Transfer the baking sheet to a rack; let cool for 5 minutes before serving.
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Blueberry Pancakes

2 cups flour
1 1/4 tsp. sugar
1/2 tsp. fine salt
1 cup yogurt
2 tsp. baking soda
1/2 cup seltzer water or club soda
2 eggs, lightly beaten
6 tbsp. unsalted butter, plus more to taste
3 cups fresh blueberries
Confectioners sugar
Maple syrup

1. Place a serve over a large bowl and sift together the flour, sugar, and salt. In a large bowl, stir together the yogurt and baking soda, let sit for 10 minutes. Add the yogurt mixture, seltzer, and eggs to the flour mixture and whisk until just combinet. Let better rest for 10 minutes.
2. Heat 1 tbsp. butter in 12" nonstick skillet over medium heat.Working in 6 batches, spoon 2 portions of batter ( about 1/4 cup each) into skillet, gently spreading out each portion of batter with the bottom of a spoon or a measuring cup to make disks about 4 1/2" in diameter. Cook pancakes until bubbles begin to form around edges, about 2 minutes. Top each pancake with 1/4 cup blueberries, press down on them gently with a spoon, flip each pancake with a spatula, and cook until golden brown, about 2 minutes more. Transfer pancakes to a paper towel-lined baking sheet and cover with a towel to keep warm. Wipe out skillet and repeat process with remaning butter, batter, and blueberries to make 12 pancakes in all. Dust with confectioners sugar and serve with butter and maple syrup.
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Good morning with Benedict Eggs

2 cups distilled white vinegar

2 1/2 tsp. salt, plus more to taste

1 tbsp vegetable oil

8 slices Canadian bacon

3 eggs yolks

1 tbsp plus 1 tbsp fresh lemon juice

1/4 tsp Tabasco

8 tbsp unsalted butter, melted

8 eggs, cracked into separate small bowls

4 English muffins, pulled apart bu hand and toasted

Paprika or cayenne, for garnish

Bring 16 cups water to a boil in a tall 6-quart saucepan over high heat. Add 2 tsp salt and vinegar, lower heat to medium, and bring to a simmer.

Heat oil in a 12″ skillet over medium-high heat, add bacon, cook, turning once, until lightly browned, about 3 minutes and remove skilled from heat.

Combine yolks, lemon juice, 4 tsp warm water, Tabasco, and remaining salt in a blender, turn to medium speed and slowly drizze in butter to make hollandaise. Transfer to a bowl, covered.

Swirl simmering water with a spoon to create a whirlpool. Carefully slide each egg into water, poach until just firm, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate. Divide muffin halves between 4 plates, top each half with 1 slice of bacon and 1 egg. Spoon 2-3 tbsp. sauce over each egg. Sprinkle with paprika or cayenne.

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