photo by Jenniferschwalm

Serving Size: 4

Ingredients:
1 lb. beef cube steak
sea salt and black pepper, to taste
1 package fresh mushrooms, sliced
1 medium onion, sliced
1 1/2 tablespoons olive oil
3 tablespoon all-purpose flour
2 cups beef broth
1 beef bouillon cube
2 tablespoon tomato paste
1 teaspoon dry mustard powder
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
1/2 cup plain yogurt
1 package egg noodles, cooked

Directions:
1. Cut beef into thin strips. Season both sides with salt and pepper, set aside.
2. In a large skillet cook mushrooms and onions in olive oil. Remove and set aside in a bowl.
3. Place meet in the same skillet and brown lightly on both sides. Set aside with the vegetables.
4. Add flour to oil in the skillet, adding a little more oil if needed. Pour in beef broth, gradually. Stir continuously until thick.
5. Add tomato paste, mustard powder, garlic powder, basil, and oregano.
6. Place vegetables and beef back into skillet. Cover and let simmer for 3-5 minutes.
7. Pour in yogurt, stir and heat but do not let it boil.
8. Serve over egg noodles.

Serving Size: 4

Ingredients:
4 beef cube steaks
1 10 oz. package chopped spinach, defrosted
1 cup shredded Colby Jack cheese
1 can French fried onions
2 teaspoons dijon mustard

1 tablespoon olive oil
2 teaspoons paprika
2 teaspoons garlic powder
freshly ground black pepper, to taste

Directions:
1. Preheat oven to 375 degrees.
2. Grease 13x9x2 baking dish with nonstick spray.
3. In a medium mixing bowl combine spinach, cheese, and French fried onions. Mix well.
4. Lay cube steaks flat and spread mustard on top. Then layer each steak with the spinach mixture, press to flatten.
5. Roll up each cube steak.
6. Place remaining spinach mixture in bottom of baking dish and place each rolled up cube steak on top.
7. In another mixing bowl combine oil, paprika, garlic powder and pepper and brush over cube steak rolls.
8. Cover dish with foil and bake for 30 minutes.
9. Uncover dish and bake for an additional 10 minutes.

Serving Size: 4

Ingredients:

4 beef cube steaks

1 tablespoon olive oil

freshly ground black pepper, to taste

sea salt, to taste

salt free garlic powder, to taste

Directions:

1.Rub the olive oil over both sides of the steaks.

2. In small mixing bowl combine pepper, salt and garlic powder.

3. Sprinkle mixture on both sides of steaks.

4. Place steaks on grill, medium heat. Grill, flipping only once, for 2-3 minutes per side.

5. Serve with choice of sides.

This is an extremely easy recipe. Feel free to add your own spices to the mixture. Don’t be afraid to experiment!

Serving Size: 6

Ingredients:

6 beef cube steaks

1 stick unsalted butter

1 large white onion, chopped

2 large garlic cloves, minced

1 package baby bella mushrooms, sliced

1 can cream of mushroom soup

1 cup buttermilk

2 tablespoons fresh parsley, chopped

4 russett potatoes, peeled and thinly sliced

2 carrots, peeled and diced

salt and pepper, to taste

Directions:

1. Preheat oven to 375 degrees.

2. Place butter in a large skillet. Once butter is melted add in steaks and brown on both sides. Remove from skillet.

3. Add in onions and garlic, cook until tender. Stir in mushrooms, soup, buttermilk, parsely and salt and pepper. Cook until hot, do not boil.

4. In a medium casserole dish place one layer of potatoes, carrots and beef. Pour soup mixture over top, repeat for a second layer with the final layer being potatoes.

5. Bake in oven, uncovered, for 1 hour or until potatoes are tender.

Serving Size: 6

Ingredients:

1 1/2 lbs beef cube steak, cut into small chunks
1 tablespoon olive oil
1 medium white onion, chopped
2 large garlic cloves, minced
2 cups frozen corn
4 russet potatoes, peeled and cubed
1 cup baby bella mushrooms, chopped
1 cup  beef broth
1/2 cup water
1 tablespoon basil
salt and pepper, to taste

Directions:
1. Brown the beef, onions and garlic in olive oil in skillet over medium-high heat. Place in crockpot, include all drippings.
2. Add in remaining ingredients. Cover and cook on high for 4 to 5 hours or on low for 7 to 8 hours.

3. Serve with smashed potatoes.

Serving Size: 4

Ingredients:
4 beef cube steaks
1/2 cup fresh cilantro, finely chopped
1 tablespoon ground cumin
2 cups chunky salsa
1 cup Mexican blend cheese
1 avocado, peeled and sliced

Directions:
1. Preheat oven to 350 degrees.
2. Place all 4 steaks in a baking dish. Sprinkle them with cumin and cover with cilantro.
3. Cover with foil and bake for 12-15 minutes.
4. Remove foil and cover steaks with salsa. Place back in oven and bake for an additional 5 minutes.
5. Remove from oven, sprinkle with cheese and top with avocado. Serve once cheese is melted.

Ingredients:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk
salt and freshly ground black pepper, to taste

Directions:
1. In a medium saucepan add butter over medium heat.
2. Stir in flour.
3. Add milk, stir until bubbly. Then add salt and pepper.
4. As mixture boils it will thicken.
5. Serve while hot.

Serving Size: 4

Ingredients:
2 large eggs
1/2 cup milk
1/4 cup all-purpose flour
1/2 cup romano cheese, grated
salt and fresh ground black pepper, to taste
1/3 cup olive oil

Directions:
1. In a medium mixing bowl combine eggs and milk. Whisk until smooth.
2. In another mixing bowl combine flour, Romano cheese, salt and pepper.
3. Place oil in a medium skillet over medium-high heat.
4. Dip steaks into egg mixture, then dredge through flour mixture, coating thoroughly.
5. Plate cube steaks in skillet, cook until both sides are brown.
6. Remove once cooked and serve with milk gravy and yummy smashed potatoes.

Photo by evilmidori

Serving Size: 4

Ingredients:
4 cube steaks, about 1 1/2 lbs.
1 package onion soup mix
freshly ground black pepper, to taste
1 tablespoon olive oil
1 small white onion, thinly sliced

4 slices swiss cheese

french bread

Directions:
1. Season steaks with pepper.
2. In medium skillet over medium-high heat add in olive oil. Once oil is hot add in cube steaks. Brown on both sides.
3. In small mixing bowl combine onion soup mix and water, see package directions for amount. Stir until smooth.
4. Pour mixture over cube steaks. Add in onions. Allow to simmer for 30 minutes or until tender.
5. Cut steaks into strips. Remove from skillet with slotted spoon and place between 2 slices of french bread. Place swiss cheese on top so that it can melt.
6. Use left over gravy as your dipping sauce.

Ingredients:
  4 large russet potatoes
  1/2 cup milk
  2 large garlic cloves, minced
  5 tablespoons unsalted butter
  sea salt and ground black pepper, to taste

Directions:
1. Cut potatoes into large chunks – do not peel. Place in large pan and fill with water until water covers potatoes. Boil until potatoes are tender.
2. Drain potatoes and place back into large pan.
3. Stir in milk, garlic, butter, and salt and pepper.
4. Smash and stir until potatoes are smooth.