Made it exactly as written except used chopped fresh sage instead of dried. Cube steaks can be really tough so don't overcook! The sauce is delicious especially on a cold rainy night. Added some mushrooms and skipped the sage, not a fan of sage with beef. Way better than a boring stir-fry as per my roommates suggestion :) ![]() However I think they came out better this way - the flavor of the sauce cooked in more and they were still plenty tender and not overdone. Usually when I have a recipe that calls for browning briefly on each side it's because the meat is going to be cooked more later, so maybe I didn't cook them long enough in the first place. The one thing I did differently was that I returned the steaks to the pan and let them cook awhile longer in the sauce. It was interesting, and I liked it more than I thought I would. It's quick and easy for a worknight meal. I've made this recipe countless times since 2003. Served with some roasted vegetables, my husband was very impressed! This was fantastic! The sauce was so good and very quick and easy to make. I was a nice change in stead of just pan frying with onions! Great flavor. Very good! For a cheaper cut of meat that is most of the time tough to eat and chew after cooking. I used onions instead of shallots, and beer instead of vermouth, and it was still fantastic. I played fast and loose with ingredients and measurements, and still couldn't mess this up. I, too, returned the meat to the pan of sauce on low for about 5 min and it was very tender. I never measure anything but I probably used a bit more mustard and vermouth and used sour cream instead of cream. Have made this countless times, and will make it again and again. I love how this recipe elevates the inexpensive, pedestrian cube steak into something delicious, even bordering on elegant. So good, and yet it costs me well under $10 for four oversized portions of steak. ![]() Ridiculously, off the hook good, and super easy. It's "all right" - but as my foodies kids say, don't have to make again wasn't horrible, but wasn't great either.I think I will pass up the cubed steak next time. ![]() I return the steak to the pan while thickening the sauce, but am careful not to overcook it.īought some cubed steak on sale at the market. We prefer marjoram in place of the sage, but it is good either way. I probably wouldn't make it again since my young family was not a fan and cleaning the pan is a pain when it's just me.
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