Sautéed Cube Steaks with Garlic, Onion, and Leek Medley
Indulge in a nostalgic taste of home-cooked comfort with these Sautéed Cube Steaks, paired with a delightful medley of garlic, onions, and leeks. This recipe transforms economical cube steaks into a savory masterpiece, enhanced with the depth of roasted garlic and fresh herbs. The tender beef is deliciously coated in a crispy cracker crust, sautéed to golden perfection, and then simmered with aromatic vegetables. Serve it alongside fluffy baked potatoes and crisp baby peas or fresh green beans for a heartwarming meal that evokes fond memories of family dinners. Simple yet satisfying, this dish is sure to please everyone at your table, just like my mother used to make, but with a flavorful twist that embraces the richness of fresh ingredients.
4
Servings
375
Calories
18
Ingredients
Ingredients
beef cube steaks
4 (1 1/2 lbs)
onions
2 (large, cut in half and thin sliced)
leeks
2 (white and some green, thin sliced)
garlic
1 teaspoon (minced)
roasted garlic
1 1/2 teaspoons (minced)
eggs
2 (lightly beaten)
Worcestershire sauce
1 teaspoon
saltine crackers
25 (munched)
paprika
1/2 teaspoon
dried thyme
1 teaspoon
salt
(to taste)
pepper
(to taste)
olive oil
1 tablespoon (for sautéing)
beef broth
2 cups
tomato paste
1 tablespoon
water
1/2 cup
cornstarch
1 tablespoon
fresh parsley
2 tablespoons (chopped)
Instructions
1
Prepare the breading: In a large resealable bag, crush the saltine crackers using a mallet, rolling pin, or heavy pan until you achieve fine crumbs. Transfer the crumbs to a medium bowl and blend in the paprika, dried thyme, salt, and pepper.
2
Prepare the steaks: In a separate small bowl, whisk together the eggs and Worcestershire sauce. Dip each cube steak into the egg mixture, ensuring they are well-coated, and then dredge them in the seasoned cracker crumbs, pressing down gently to adhere. Place the breaded steaks on a plate.
3
Cook the steaks: Heat a large non-stick skillet over medium-high heat and add the olive oil. Once hot, add the breaded cube steaks and cook for about 3-4 minutes on each side, until golden brown. Once browned, transfer the steaks to a plate and cover to keep warm.
4
Sauté the vegetables: In the same skillet, add the sliced onions, leeks, and both minced garlics. Sauté for 5-6 minutes until the onions are soft and translucent. Stir in the tomato paste and water, then bring the mixture to a simmer.
5
Simmer the beef: Return the steaks to the skillet, cover, and reduce heat to low. Allow the mixture to cook for 40 minutes, or until the beef is tender and flavors meld together. Remove the steak once tender and cover to keep warm.
6
Make the sauce: In a small bowl, mix the cornstarch with a splash of beef broth to create a slurry. Add this to the remaining pan juices and broth in the skillet, stirring well to combine. Increase the heat and bring the mixture to a boil, cooking for an additional 3-4 minutes until thickened. Stir in the fresh parsley and adjust seasoning with salt and pepper, if needed.
7
Serve: Plate each cube steak and generously ladle the rich sauce and sautéed onions and leeks over them. For a classic touch, serve with buttered noodles, baked potatoes, and your choice of fresh vegetables. Enjoy this delightful dish that warms the heart and reminds us of cherished family recipes!
Nutrition Information
15g
Fat
37.5g
Carbs
27.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is 1.5 lbs of beef cube steaks.
How many servings does this cube steak recipe provide?
This recipe is designed to provide 4 servings.
What are the nutritional facts regarding calories and protein?
Each serving contains 375 calories and 27.5 grams of protein.
What kind of crackers are recommended for the steak breading?
The recipe calls for 25 saltine crackers, crushed into fine crumbs.
How should I crush the saltine crackers for the coating?
Place the crackers in a large resealable bag and use a mallet, rolling pin, or heavy pan to crush them until they are fine crumbs.
What ingredients are mixed with the cracker crumbs for seasoning?
The cracker crumbs are blended with paprika, dried thyme, salt, and pepper.
Why is Worcestershire sauce included in the egg wash?
Worcestershire sauce is whisked with the eggs to add a savory depth of flavor to the steak coating.
How long should I cook the steaks during the initial browning phase?
Sauté the breaded cube steaks for about 3-4 minutes on each side until they are golden brown.
What type of pan is best for cooking the steaks?
A large non-stick skillet is recommended for heating the olive oil and cooking the steaks.
Which vegetables make up the medley served with the steaks?
The medley consists of sliced large onions, leeks, minced garlic, and minced roasted garlic.
How should the onions and leeks be prepared for sautéing?
The onions should be cut in half and thinly sliced, and the leeks (white and some green parts) should also be thinly sliced.
Why does the recipe use both fresh minced garlic and roasted garlic?
Using both provides a complex flavor profile, combining the sharp aroma of fresh garlic with the mellow, sweet richness of roasted garlic.
What is the purpose of adding tomato paste to the vegetable mix?
Tomato paste is added to the sautéed vegetables to enrich the sauce's flavor and color.
How long do the steaks need to simmer in the skillet?
The steaks should simmer on low heat, covered, for approximately 40 minutes until the beef is tender.
What liquid is used as the base for the sauce?
The sauce base consists of 2 cups of beef broth and 1/2 cup of water.
How do I thicken the pan juices to create the final sauce?
Mix 1 tablespoon of cornstarch with a splash of beef broth to create a slurry, then stir it into the pan juices and boil for 3-4 minutes.
What is the final touch added to the sauce before serving?
Stir in 2 tablespoons of chopped fresh parsley and adjust the salt and pepper to taste.
What side dishes are suggested to accompany this meal?
Suggested sides include fluffy baked potatoes, buttered noodles, crisp baby peas, or fresh green beans.
Is there a specific way to prepare the steaks before breading them?
The cube steaks should be dipped into the egg and Worcestershire mixture and then dredged in the seasoned cracker crumbs, pressing gently to ensure the coating adheres.
What is the carbohydrate and fat content per serving?
Each serving contains 37.5 grams of carbohydrates and 15 grams of fat.
What flavor profile does the dried thyme provide?
The dried thyme adds an earthy, herbal note that complements the beef and aromatic vegetables.
Can I make the sauce thicker if I prefer?
Yes, you can adjust the consistency by simmering the sauce slightly longer after adding the cornstarch slurry.
Is this recipe suitable for a family dinner?
Yes, it is described as a heartwarming, simple yet satisfying family meal reminiscent of home-cooked comfort food.
What should I do with the steaks while the onions and leeks are cooking?
Once browned, transfer the steaks to a plate and cover them to keep them warm while you sauté the vegetables.
What does 'munched' mean in the ingredient list for crackers?
In this context, it is a typo for 'crushed' or 'processed' into fine crumbs for the breading.
How many onions are required for this recipe?
The recipe requires two large onions.
What level of heat is used for the simmering process?
The heat should be reduced to low for the 40-minute simmering stage.
Can I use fresh garlic instead of roasted if I don't have it?
Yes, though the flavor will be sharper; you may want to sauté it a bit longer to mellow the taste.
How much olive oil is needed for sautéing?
One tablespoon of olive oil is used to sauté the breaded steaks.
Is the steak recipe spicy?
No, the recipe is savory and aromatic, using paprika and thyme for flavor rather than heat.