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What should I do with cube steak?

Hi all,

Last night at the market I bought some cube steak, sort of by accident (I thought it was chopped enough to make hamburgers from, but, well, it wasn't -- live and learn!). So, does anybody have any tasty ideas for how to cook it? What is the point of cube steak, anyhow?

Thanks!

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  1. Cube steak is pounded until tender. The only time I purchase it is when I want to treat myself to chicken fried steak: the only appropriate use for cube steak as far as I'm concerned.

    1. Cube steak, in my world, is mostly for chicken fried steak (CFS). Ideally it is coated in a breading and pan fried until golden and crispy and served with mashed potatoes and cream gravy with plenty of black pepper. It is the official Oklahoma state meal. I'm serious. The "point" of it is that its a tough piece of meat that has been cut thin and seriously pounded to make it more tender. CFS is a way to make something glorious out of something cheap. CFS can be either glorious or truly awful.

      My mom would also cut it in strips and stew it with tomatoes, onions and red & green bell peppers.

      1. I found this recipe in Bon Apetit a few years ago for cube steaks. I had never had a cube steak before except for chicken fried steak. But this recipe is pretty tasty.
        http://www.epicurious.com/recipes/foo...

        1. This sounds incredibly bizarre, but my mom used to make a dish called roulardi (sp?) that was cube steaks wrapped around a pickle spear, secured with a toothpick, and cooked over the stove until the steak was cooked through. She served it over egg noodles with a thick cream-of-mushroom-based sauce. I'll post the recipe if I can find one online.

          I never cared for egg noodles or thick cream sauces, but I've made the cube steak/pickle part and it's actually really tasty. Strange to explain to someone, but tasty. =)

          5 Replies
          1. re: thursday

            Well, it turns out my mom was mispronouncing it--it's called Rouladen. And she also was HUGELY shortcutting, and served everything over egg noodles with cream of mushroom soup on top, so what we ate probably wasn't that close to the real thing.

            However, the real thing sounds pretty good--cube steaks spread with mustard and then wrapped around bacon, pickle and onion. One of the simpler recipes for it that I could find:
            http://www.ruralmissouri.org/rmfood/r...

            1. re: thursday

              Haha! Your mom was so high!

              I was chuckling while I was reading your post.

              I can relate! My mom would mispronounce just about everything. Usually on purpose trying to be funny.

              Everything was Cream of Mushroom soup based. I wish she would have done a noodle once in a while. Her schtick was Minute Rice. I like everything nice. Except my Minute Rice.

              If I ever saw my mom wrapping beat up meat around a pickle spear then dousing it with a log of soup, why....I just don't know!

              1. re: Americanidle

                "If I ever saw my mom wrapping beat up meat around a pickle spear then dousing it with a log of soup"

                This made me laugh out loud! That's it, pretty much, and yet somehow it was delicious! Egad, the things memory will soften.... =)

              2. re: thursday

                Mmm, Rouladen. I learned from my German mother-in-law (and from what I have read over the years there are a number of variations) but when I crave rouladen, this is how I was taught - take insde round cutlets (or cube steak in a pinch) slather those pieces with regular mustard, s&p, add a piece of bacon, a pickle spear and some stale-ish rye bread and sliced onions. Roll and secure with a toothpick. Now brown, really brown, all round and then add some water or stock. Simmer 1-1/2 to 2 hours, remove and make gravy with the liquid. Serve with spaetzle, dumplings or mashed potatoes. MMMMM, I think I want some now....

              3. re: thursday

                what you ate was rinds rouladen...

                1. re: mochi mochi

                  that link didn't work for me, but i thought of Pioneer Woman too, her Marlboro Man Steak Sandwich uses cube steak