Sautéed Cube Steaks with White Wine Reduction Sauce by Karen Eagle
Cube steaks, also known as minute steaks, are also great for grilling over a hot fire. They'll be done in 1 or 2 minutes, thus the name.
Dredge cube steaks in flour and pan sauté in hot oil for about a minute per side. Set on a plate and keep warm.
Add butter and 1 tablespoon finely chopped onion to pan and sauté for a minute. Pour wine into pan and cook over high heat until reduced by half. Stir in mustard and spoon an equal amount of sauce over each steak.
Tenderizing Wild Game Steaks
When butchering elk, venison, or other big game, have the round steak, skirt steak, or flank steak cut into small (4- to 6-ounce) portions and run through the meat cuber once or twice to tenderize. The meat will be very tender and tasty and will cook in a jiffy.
Serves 6
6–8 venison cube steaks
1 cup seasoned flour
3 tablespoons olive oil
2 tablespoons butter
1 tablespoon onion, finely chopped
⅔ cup white wine
1 tablespoon Dijon mustard
