Energy (Skillet - Collide)

Energy (Skillet - Collide)



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Saucy Roquefort Cube Steaks

What is cube steak? And 'slices of beef round, usually in the round bottom, the race car. The machine pierces the meat to make an offer. You can also use cube steak race to beat with a tenderizing mallet or metal Malot.

Cube steak is a confusing term because it does not cut the meat into cubes. According to the site of Good Eats term was probably coined because it sounds better than 'perforated meat. '"The site describes Answers.comcube steak as a flavorful cut of beef. "Cube steak would be too hard, not soft," says the site, to eat.

Chicken Fried Cube Steak is a specialty of the south. The meat is dredged in seasoned flour, dipped in beaten eggs, flour again dredged and fried in lard. After browning the steak is cooked in butter sauce. Health-conscious cooks are finding new ways to prepare cube steak. The Web site Epicurious has a recipe for Braised Cube Steaks with Orange. Itcombines four attractive flavors - beef, onion, orange peel, ginger and soy sauce.

Some cooks add vegetables and cheese cube steak recipes. The website has a recipe for Steak Guides cube steak with Roquefort, a combination, "is published pamper your palate." But the recipe for a cup of chopped onion, an ingredient that is not compatible with your digestion and breathing. Children may be suspicious of onions, so I came up with this recipe.

The stores in my area carry muchlarge cube steak and I had to cut in half. You may need to do the same. blue cheese may be substituted with Roquefort. Saucy Roquefort Cube Steaks served with roast potatoes and vegetables or salad. Spoon a little sauce over the potatoes if desired.

Ingredients

4 cube steaks

02:01 cup regular flour

1 tablespoon olive oil extra light

1 tablespoon butter

1 1 / 4 cups beef broth

1 teaspoon low sodium salt

freshly ground pepperTaste

A pinch of garlic powder

1 teaspoon ketchup

02:01 cup crumbled Roquefort cheese

1 tablespoon flour sauce

Method

Dip steaks in flour.

Pre-heat a cast iron or nonstick skillet. Butter and olive oil pan. Steaks Cook on medium heat, turning once until golden. Remove steaks.

Add the beef broth, spices and tomato sauce to pan. Whisk in Roquefort cheese. Combine the flour sauce with a little waterand mix well to remove lumps. Whisk the flour and stir the sauce until it thickens. Steaks to skillet and return to simmer, uncovered, for 12-15 minutes. Serves 4.

Copyright 2008 by Harriet Hodgson

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