Ogle County Cube Steaks

Name: Ogle County Cube Steaks
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4-6 cube steaks; One large onion, sliced; 2 cups beef stock; One cup of flour; One teaspoon sweet paprika; One teaspoon marjoram; One teaspoon black pepper; 3 tablespoons unsalted butter

14 steps

Prep:10minCook:40min

I am so tired of eating ground meat, but I do not want to take out a second mortgage on my home to be able to afford a steak. So I decided I could splurge enough to get cube steaks. How wonderful it is to eat something you can cut with a knife and so much more flavorful.

Updated at: Thu, 17 Aug 2023 05:06:14 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories499.9 kcal (25%)

Total Fat23 g (33%)

Carbs29.1 g (11%)

Sugars2.2 g (2%)

Protein42.3 g (85%)

Sodium333.1 mg (17%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupflour

1 teaspoonsweet paprika

1 teaspoonmarjoram

1 teaspoonblack pepper

3 tablespoonsunsalted butter

Instructions

Step 1

Melt butter in a large Skillet over medium Heat. Add the sliced onions and sautee.

Step 2

Place the flour, paprika, marjoram and black pepper on a plate in which you can dredge the cube steaks period

Step 3

Set aside 2 tablespoons of the flour to make the roux for the gravy.

Step 4

Dredge the cube steaks in the flour mixture and place in the large frying pan set on medium heat.

Step 5

Stir the onions occasionally so as not burn them. When they have cooked as you would like them, remove and set aside on a plate.

Step 6

When you see the juices of the cube steak rise to the surface it is time for you to turn them.

Step 7

You can I lower the heat but not lower than medium low. Cook the cube steaks again until you see juices rising to the surface.

Step 8

Remove the cube steaks from the pan and place on the plate with the onions.

Step 9

Stir the saved flour mixture into the juices in the bottom of the pan. Make certain to stor the flour until incorporated into the juices.

Step 10

Turn the heat under the pan up to medium once again and stir the roux in the pan until the flour has browned slightly.

Step 11

Slowly stir in the beef stock. When it has all been added turn the heat up to medium high. Scrape the brown bits from the bottom of the pan as you stir.

Step 12

Bring to a boil and turn the heat fown again to medium

Step 13

If you find that your gravy too thick thin with another half cup of beef stock, water or red wine. Continue to heat until you are satisfied with its consistency.

Step 14

Served a cube steak, onions and gravy over mashed potatoes.