Spicy Cube Steaks
This comforting, old-fashioned recipe is delicious served with refrigerated mashed potatoes, heated with some sour cream and Parmesan cheese.
SERVES 4
INGREDIENTS
- 4 cube steaks
- 3 tablespoons flour
- 1 tablespoon chili powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 14-ounce can diced tomatoes with green chilies
- 1 10-ounce can condensed nacho cheese soup
- 1 cup sliced mushrooms
Place cube steaks on waxed paper. In small bowl, combine flour, chili powder, and salt and mix well. Sprinkle half of flour mixture over the steaks and pound into steaks using a rolling pin or the flat side of a meat mallet. Turn steaks, sprinkle with remaining flour mixture, and pound again.
Heat olive oil in large saucepan over medium-high heat. Add steaks; sauté for 4 minutes on first side, then turn and sauté for 2 minutes. Remove steaks from saucepan.
Pour tomatoes and soup into pan; cook and stir until simmering, scraping up browned bits. Add steaks back to pan along with mushrooms; simmer for 15 to 20 minutes, until tender.
Cube Steaks
Cube steaks are typically round steaks that have been run through a machine that pierces the steak all over to break up connective tissue so the meat is more tender. You can pound your own round steaks using the pointed side of a meat mallet.
