Saucy Roquefort Cube Steaks

What is cube steak? It's thin slices of beef round, usually the bottom round, that have been machine-tenderized. The machine pierces the meat to make it tender. You can also tenderize cube steak by pounding it with a wooden malot or metal tenderizing hammer.

Cube steak is a confusing term because the meat isn't cut into cubes. According to the Good Eats Web site, the term "was probably coined because it sounds better than 'perforated meat.'" The Answers.com Web site describes cube steak as a flavorful cut of beef. "Cube steak would be too tough to eat without being tenderized," the site notes.

Cook Steak

Chicken fried cube steak is a Southern specialty. The meat is dredged in seasoned flour, dipped in beaten eggs, dredged in flour again, and fried in lard. After the steak has browned it is simmered in buttermilk gravy. Health-conscious cooks are finding new ways to prepare cube steak. The Epicurious Web site has a recipe for Braised Cube Steaks with Orange. It combines four appealing flavors -- beef, onion, orange zest, and soy sauce.

Some chefs are adding vegetables and cheese to cube steak recipes. The Steak Guide Web site has posted a recipe for cube steak with Roquefort, a combination that "will tantalize your taste buds." But the recipe calls for a cup of chopped onions, an ingredient that may not agree with your digestion or your breath. Kids can be leery of onions, so I came up with this recipe.

The stores in my area carry very large cube steaks and I had to cut them in half. You may need to do the same. Blue cheese may be substituted for the Roquefort. Serve Saucy Roquefort Cube Steaks with baked potatoes and a green vegetable or salad. Spoon a little sauce on the baked potatoes if you wish.

Ingredients

4 cube steaks

1/2 cup regular flour

1 tablespoon extra light olive oil

1 tablespoon butter

1 1/4 cups beef broth

1 teaspoon low sodium salt

freshly ground pepper to taste

dash of garlic powder

1 teaspoon ketchup

1/2 cup crumbled Roquefort cheese

1 tablespoon gravy flour

Method

Dip steaks in flour.

Pre-heat a cast iron or non-stick skillet. Add butter and olive oil to skillet. Cook steaks over medium heat, turning once, until they are golden brown. Remove steaks.

Add beef broth, seasonings, and ketchup to skillet. Whisk in Roquefort cheese. Combine gravy flour with a little water and stir well to remove lumps. Whisking constantly, add flour to sauce and cook until it thickens. Return steaks to skillet and simmer, uncovered, for 12-15 minutes. Makes 4 servings.

Copyright 2008 by Harriet Hodgson

Saucy Roquefort Cube Steaks

http://www.harriethodgson.com

Harriet Hodgson has been a freelance nonfiction writer for 29 years. Before she became a health writer she was a food writer for a city magazine. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com. You will find a review of the book on the American Hospice Foundation Web site and the Health Ministries Association Web site.

Please log onto Harriet's Web site and learn more about this busy author and grandmother.

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