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Wednesday, May 29, 2013

Italian Cube Steak

Saturday my upright freezer broke.
Thankfully my husband is my hero - within 30 minutes of the discovery he was at the local appliance store buying me a replacement.
(One of the many reasons why I love him!!!)

 But there were some pieces of meat that were too thawed to put into the new one. Liver and cube steak topped the list. I have cooked it in the past with more or less success - here is a link to a cube steak stroganoff that my family really likes.
This time I wanted something a bit different and so I made it with a red gravy - I loved this. I added both rice and cooked cabbage to my bowl - kind of like a deconstructed stuffed cabbage.

Italian Cube Steak

6 cube steaks (or so) (if they are big cut in half)
g/f all purpose flour - 2 cups
1tbs garlic powder
1TBS onion powder
1 TBS Italian seasoning
salt and pepper
tallow or lard to cover bottom of pan
1 onion diced
1 red and 1 green pepper diced
2 ribs celery sliced
3 pints tomato sauce
dry red wine - splash

Combine the flour, garlic powder, onion powder, Italian seasoning and salt and pepper in a bowl.
Melt the fat in a dutch oven.
Dredge each cube steak in the flour mixture and add to the dutch oven - brown each side. Remove to a plate. (Don't crowd the pan, brown in batches if necessary) When done add back to the pot along with onions, celery and peppers and tomato sauce. Splash a little dry red wine in the pot. Put in a 400 degree oven and cook for an hour and 10 minutes.

Serve over rice and/or chopped up cooked cabbage.