Cube steak (or minute steak) is partly a cut of beef but is also identified by how it has been tenderized. It begins as Top Round or Top Sirloin, both of which are rather tough cuts of steak. It is tenderized by pounding the bejeebers our of it with metal prongs. You can buy cube steak at the market or purchase the aforementioned cuts of beef and tenderize it at home. Some will use a maillot but I personally don’t think it does the job right. A blade tenderizer is a single use device but definitely worth buying if you want to make your own cube steak at home.
2-4 pieces if Cube Steak
1 Medium onion
1 can Cream of Mushroom Soup
2 tsp Garlic Powder
While your frying pan is heating, season your steak. This is one time I feel the meat really, really needs salt. Also season with black pepper. Sauté the onions until soft and lightly brown. Add the steaks and brown on both sides. Push everything to the side and add the soup. Fill the soup can with milk and combine in the pan to deglaze and form a gravy. Add the garlic powder. Spread the steaks even in the pan and bring to a simmer. Cover with a lid and cook for 30 minutes.
i prefer to make this dish in my electric skillet as it cooks evenly and I don’t have to keep coming back to stir. Depending on your pan and burner, check occasionally to make sure the gravy isn’t sticking. Check the steak to ensure it is as tender as you prefer. The thicker the cube steak, the longer this will take.
if you really like mushrooms, sauté some with the onions.
My family loves this best with mashed potatoes. Tonight I served with home canned carrots for a little color. A tough bit of steak is so tender I can cut it with a fork.