OH NO Cube Steaks!!

I personally love cube steaks, however I think I am in the minority. It seems that my family only sees the cube steak as a last resort. So, What is it really? Quoting from Wikipedia “A Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”).[1] This is the most common cut of meat used for the American dish chicken fried steak.”

As the definition states, a cube steak is tough, however with enough cooking time the cube steak can be wonderful. Another prime example is the brisket. No one in there right mind would look at a brisket and say “that looks tasty”, however if you barbecue it for 12 hours there is no better piece of meat. I think the same thing can be said for a cube steak. Which brings me to the topic of the day! My dear wife went back to work at the church as a part-time secretary. She works on Monday’s and Friday’s, so I have been trying to pick up the dinner routine on those days. Yes, there are some nights we do give in and eat at a local restaurant but in general I am able to find my way around the kitchen pretty well.

This recipe is a family favorite. I personally love it, because it is super easy. All you need is 15 minutes and a crock pot. Since I have two teenagers, I double this recipe and just hope there is enough leftover for lunch the next day.

Ultimate Swiss Steak
4 Spurgeon Farms cube steaks
1/4 cup flour
1 teaspoon salt
1 stalk celery, chopped
2 carrots, chopped
1/4 cup chopped onion
1/2 teaspoon Worcestershire sauce
1 can (8 ounces) tomato sauce
1 tablespoon Stouts Melody Acres
molasses
1/2 cup grated process American cheese

Dredge the cube steaks in flour mixed with salt; place in crock pot. Add chopped vegetables and Worcestershire sauce. Layer the molasses over the vegetables and pour the tomato sauce over the entire mixture. Cover and cook on Low for 8 – 10 hours or on High for 4 – 5 hours. Just before serving, sprinkle with the grated cheese (serves 4).


Where is buy local?

www.spurgeonfarms.com/freezer-meats

http://www.stoutsmelodyacres.com/TASTEOFSUMMER.aspx

Posted in recipes.

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