Round Steak Two Ways for Two

I found some cube steak at the Roth’s ‘Buy 5 for $20’ sale. I watch what I buy; sometimes it’s only a savings of less than $.50 per item. But on things like steak, ground beef, and cube steak; I buy the heaviest, thus most expensive, meats. That can mean about 50% off or more.

I love to use cube steak for Swiss Steak. Scott doesn’t like the texture and prefers round steak. Okay, cube steak is tenderized round steak. He prefers regular round steak for Swiss Steak.

Tonight I decided to use the cube steak in Grandpa Bill’s favorite dish: Chicken Fried Steak.

Chicken Fried Steak

2 cube steaks
2 TBSP vegetable oil
¼ cup four
¼ tsp salt
Pepper
2 tsp oil

1.  Heat the oil in a non-stick skillet until shimmering
2. Put the flour, salt and pepper in a bag; I use a small brown lunch bag or a clean, used plastic bag. Shake it up.
3. Add the steaks one at a time, shake to coat the meat
4. Carefully, put the steak in the pan. Cooking over medium to medium high heat; brown the steaks on both sides.
5. You just want the coating to be a nice golden brown and the steak cooked thoroughly. Adjust heat to achieve your goal.

Serves 2

Make Pan Gravy (scroll to the bottom of the page) and serve with mashed potatoes and your veggies!

Swiss Steak

 Round Steak – Mom would buy one round steak and cut it into six portions, I do the same, cooking two or three pieces for a meal with leftovers.

 ½ cup flour

 ¼ tsp salt
 Pepper, pinch
 ¼ cup vegetable oil
 4 cups homemade beef broth or water
 1 pint home canned tomatoes, or one can

1.  Heat the oil in a non-stick skillet until shimmering
2. Put the flour, salt and pepper in a bag; I use a small brown lunch bag or a clean, used plastic bag. Shake it up. 
3.  Add the steaks one at a time, shake to coat the meat
4.  Carefully, put the steak in the pan. Cooking over medium to medium high heat; brown the steaks on both sides.
5. Once the steaks are browned set them aside on a plate 
6.  Brown the remaining flour in the residual oil
7.  Carefully, add the beef broth while whisking to prevent lumps
8.  Add the tomatoes
9.  Add the meat back, cover, and simmer until the meat is tender, about 90 minutes  Or bake, covered, at 400F for 90 min.

Serves 2 with a steak leftover.

 I like to break up the leftover steak into the remaining gravy, add any leftover potatoes and drained veggies for a lunch stew for 2 the next day.