My husband has been doing most of the grocery shopping lately. When I am not specific in what I would like in the meat department there is no doubt he will show up with something I would have not chosen. He came home with cubed steak the other day, and I just couldn’t bare to just fry it plain. I don’t like cubed steak, as I’d prefer to have either my meat ground or whole – not beaten to death in order to make it tender. However, there is a correct way to tenderize tough cuts of meat like round steak.
Meanwhile, I was stuck with cubed steak. Alton suggests to lightly dredged in flour; lightly pan fried, and braise in a brown sauce, which is considered country fried steak. Well, I am a bit tired of brown sauce lately and have been spicing up my sauces in a number of ways. I changed Alton’s recipe considerably. I refuse to use that much oil in my gravy. However, it is traditional to use it all. And in one of his recipes he adds whole milk. I’ve kept my country fried steak dairy free. So, all in all, this is a much leaner recipe. I hope you enjoy!
See Alton’s Part 2 Cubed Steak video to learn more ways of cooking tenderized round steak. Learn to make Swiss steak (cubed steak with onion and tomatoes), as well as traditional country style cubed steak (with brown gravy).