Rustic Stewed Cube Steak Over Rice Or Pasta Recipes

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CUBED STEAK AND RICE



Cubed Steak and Rice image

This is really a easy dinner to put together. I usually make it when I have things I need to do around the house. I put it in the oven, do my laundry, vaccum the house and when I'm done dinner is ready!!!

Provided by cooking_geek

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

4 cube steaks
salt and pepper, to taste
1 cup rice, uncooked
1 can beef broth
1 can consomme
1 cup water

Steps:

  • Brown and season steak.
  • Place in casserole dish.
  • Pour rice over steak.
  • Mix broth, consomme and water.
  • Pour over steak and rice.
  • Cover; cook about 1 hour at 400 degrees.
  • Serve Hot.

CUBE STEAK STEW



Cube Steak Stew image

A fast and easy stew for those cold nights when you want comfort food, but don't want to spend a lot of time cooking. It's an old favorite in our family recipe box.

Provided by Joyce

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 40m

Yield 4

Number Of Ingredients 13

1 ½ pounds beef cube steak
3 tablespoons all-purpose flour
1 tablespoon olive oil
½ tablespoon butter
1 onion, chopped
1 clove garlic, minced
1 cube beef bouillon, dissolved in 1 cup water
1 (15 ounce) can sliced potatoes, drained
1 (8 ounce) can peas and carrots
1 teaspoon browning sauce
½ teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Cut cube steaks into pieces about 1/2 inch in size. Sprinkle flour over a plate, and dredge meat in flour.
  • In a large skillet, heat oil and butter over medium high heat. Add steak pieces, onion, and garlic to oil in pan; saute till lightly browned. Add more butter if needed.
  • Stir in beef bouillon, potatoes, peas and carrots, browning sauce, Italian seasoning, salt, and black pepper. Cover, turn heat down to simmer, and cook for 25 minutes. It will thicken as it cooks. Add more water if it gets too thick.

Nutrition Facts : Calories 464.8 calories, Carbohydrate 26.8 g, Cholesterol 107.6 mg, Fat 21.2 g, Fiber 4.6 g, Protein 41 g, SaturatedFat 7.7 g, Sodium 1274.7 mg, Sugar 3.2 g

BEEF STEW WITH PASTA



Beef Stew with Pasta image

I have happy memories of my mother's tomato-y beef stew, so I combined her recipe with a bunch of fall veggies I needed to use. The result was a fun, fill-you-up dinner. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 12 servings (5 quarts).

Number Of Ingredients 16

3 tablespoons olive oil, divided
2 pounds beef stew meat
4 medium carrots, cut into 1-inch pieces
1 large onion, chopped
4 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (12 ounces) tomato paste
3/4 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) chicken broth
2 tablespoons minced fresh parsley, optional
2 pounds potatoes (about 4 medium), peeled and cubed
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup grated Parmesan cheese
1-1/2 cups uncooked ditalini or other small pasta
2 cups chopped fresh spinach

Steps:

  • In a 7-qt. Dutch oven, heat 1 tablespoon oil over medium-high heat; brown half the beef. Remove from pan. Repeat with additional oil and remaining beef., In same pan, saute carrots and onion in remaining oil until onion is tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, salt, pepper, broth, beef and, if desired, parsley; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., Stir in potatoes, beans and cheese; bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, until beef and vegetables are tender, 15-20 minutes, stirring occasionally. Stir in spinach until wilted.

Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 999mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein.

RUSTIC STEWED CUBE STEAK OVER RICE OR PASTA



Rustic Stewed Cube Steak over rice or pasta image

Never know what to do with Cube Steak except make Chicken Fried Steak, so this is what I came up with.

Provided by Lynn Socko

Categories     Vegetables

Time 1h45m

Number Of Ingredients 15

4 cube steak patties
1 medium sweet onion, sliced
1 c carrots, chopped
1 c celery, finely chopped
3 clove garlic, very finely chopped or crushed
2 bay leaves
olive oil
SAUCE
1 15 oz can, diced tomatoes w/oregano, basil and garlic, no salt added
1 c beef stock, homemade/low sodium
2 c mushrooms, sliced
1 tsp balasamic vinegar
1 tsp ea. cumin, garlic pwd, onion pwd, black pepper
1 tsp worcestershire sauce
long grain or brown rice or noodles

Steps:

  • 1. Season cube steak with garlic pwd, onion pwd, black pepper, then lightly flour, the set aside.
  • 2. In a deep skillet or a pot, add about 1/4 c. of olive oil, carrots, celery, onions, and garlic. Simmer, stirring often until tender. Move veggies to the side, add a little more olive oil if necessary, add cube steak and brown on each side.
  • 3. Once meat is brown, add tomatoes, beef stock, cumin, garlic pwd., onion pwd, pepper, balsamic vinegar, worschestshire sauce,two bay leaves and salt. Cover and simmer for about 30. Add mushrooms, cover and simmer thirty minutes more. Turn meat half way through.
  • 4. Serve over hot rice or buttered pasta

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