Cube Steaks Dijon Recipes

FRIED MUSTARD CUBED STEAKS

Steps:

• In a large resealable bag, combine mustard and water; add steaks. Seal bag and turn to coat; let stand for 10 minutes. Drain steaks, discarding marinade. , In a shallow bowl, combine the flour, salt and pepper. Dip steaks in flour mixture. In an electric skillet, heat 1/4 in. oil to 375°. , Fry steaks, in batches, until crisp and lightly browned, 3-4 minutes on each side.

CUBE STEAKS DIJON

Steps:

• Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add steaks in single layer and cook until browned, turning once, about 3 minutes per side. Transfer to work surface; cut each steak in half.
• Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sage; sauté until soft, about 30 seconds. Add vermouth; boil until slightly reduced, about 30 seconds. Stir in cream and mustard. Reduce heat to medium-low; simmer until slightly thickened, about 1 minute. Season with salt and pepper. Divide steaks among plates, spoon sauce over, and serve.

CUBE STEAKS WITH BALSAMIC ONION GRAVY

Steps:

• Preheat oven to 350°F.
• Combine flour, salt, & pepper in a shallow plate. Dredge the meat in the flour mixture.
• Heat olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Set aside.
• Melt the butter in the dutch oven and cook onions in it until they are tender, add the wine and cook until it reduces. Top with browned steaks.
• Add remaining ingredients except for cornstarch. Cover and place in the oven. Cook for 2 ½-3 hours or until fork-tender. Halfway through cooking, add 1 more cup of broth so the meat is covered with liquid.
• Remove the dutch oven from oven and remove the steaks from the pot and place on a plate covered with foil.
• Combine cornstarch with 1 tablespoon water. Bring liquid in the pot to a boil. Stir in cornstarch slurry and stir until thickened.
• Serve over mashed potatoes.

DIJON STEAK

Steps:

• Melt butter in large skillet.
• Brown steaks quickly on both sides.
• Remove, set aside.
• Reduce heat; add gravy, half-and-half and mustard to skillet.
• Heat, stirring, till bubbly.
• Return steaks to pan with gravy.
• Turn heat down; cover and let simmer about 30 minutes, or until done.
• (add water if necessary) Sprinkle fresh parsley over steaks just before eating.

MUSHROOM CUBE STEAKS

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a piece at a time, and shake to coat. , In a large skillet brown steak over medium heat, in 1 tablespoon butter until meat is no long pink. Remove the steaks to a serving platter; spread each with 1/2 teaspoon mustard. Pour 1/4 teaspoon Worcestershire sauce over each; keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Add parsley and remaining Worcestershire sauce. Return steaks to skillet; cover and simmer for 5-7 minutes or until meat is tender.