Category: Beef

Still looking for that perfect Salisbury Steak? The special ingredient makes this one spectacular! Definitely a keeper.

I was looking for something easy and quick with what I had on hand. This was easy and quick and absolutely delicious.

Prepared mustard makes this different from the same old Salisbury steak recipes.

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Awesome Salisbury Steak

Ingredients

• 1 egg
• 1/4 cup milk
• 1/4 cup dry breadcrumbs
• 1 1 1/4 ounce envelope brown gravy mix, divided
• 1 teaspoon dried onion flakes
• 1/2 pound lean ground beef
• 1/2 cup water
• 1 tablespoon prepared mustard

Instructions

1. In a bowl, whisk the egg and milk. Add the bread crumbs, 1 tablespoon gravy mix and onion. Crumble the beef over the mixture and mix well.
2. Shape into two patties, about 3/4 inches thick.
3. Broil 3-4 inches from the heat for 6-7 minutes on each side or until the meat is no longer pink and a meat thermometer reads 160°.
4. Place the remaining gravy mix in a small saucepan; stir in the water and mustard. Bring to a boil; cook and stir until thickened. Serve over the patties.

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Yum! I love Chicken Fried Cube Steaks and love this version. So moist, and with a delicious crunchy topping. Absolutely delicious!

The steaks didn’t turn out tough at all, which has happened with other recipes. In short, these cube steaks were perfect!

Very simple, tender, and yummy. Down-home cookin’, ain’t nothing quite like it!

A nice keeper.

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Chicken Fried Cube Steaks

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

 

Chicken Fried Cube Steaks are a big favorite in the South!

Course: Main Course

Cuisine: American

Keyword: Chicken Fried Cube Steaks

Servings: 6

Calories: 405 kcal

Ingredients

• 2 lbs cube steaks
• meat tenderizer
• 3 1/2 cups flour
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons paprika
• 2 eggs
• 1 cup milk
• cooking oil or shortening

For the Gravy

• 2 -4 tablespoons meat drippings
• 1/4 cup flour
• 4 cups milk
• salt & freshly ground black pepper

Instructions

1. Sprinkle meat tenderizer on both sides of steaks.
2. Prepare the coating by mixing the salt, pepper, and paprika into flour with a fork.
3. Beat eggs in a mixing bowl and stir in the milk. Heat the oil/shortening at medium heat while you assemble the steaks.
4. If you have a large skillet you can fry more than one at a time. Use enough oil/shortening so it covers the bottom of the skillet by 1/2 inch.
5. Dip each steak first in flour, then in egg & milk, then in flour, back in egg & milk, final dip in flour and then set carefully in the hot oil.
6. Fry for about 10 minutes then turn steak over-be careful! The steaks are heavy and you don't want to splatter hot oil everywhere! If you have some metal tongs, they come in handy for this job, paired with a fork to lift the steak enough to get a firm grip on it.
7. Fry the other side for about 5 min. until golden, then use tongs/fork to lift onto a paper-toweled plate to drain.
8. Transfer 2-4 tbsp. grease from frying pan to sauce pot, heat at medium setting.
9. Make a roux by mixing 1/4 c. flour into the hot grease with a fork, cooking until golden brown. Add the milk and stir mixture often until it bubbles and thickens to your liking. Salt and pepper the gravy.
10. Serve gravy over steaks.

Recipe Notes

Serve gravy over steaks.

Enjoy!

Up Next:

Cajun Meatball Stew Recipe – Basic Cajun Cooking

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Recipe based on one by TiaGem
Photo by lazyme

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I clipped this Easy Beef and Broccoli Stir-Fry recipe from Taste of Home magazine several years ago and have found it to be the best-tasting stir-fry I’ve tried.

I often use charcoal chuck steak, which is very tender and lean.

I also like that it doesn’t call for any unusual ingredients.

This recipe easily rivals the beef & broccoli found at ANY local Chinese restaurant. So delicious

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The Best Easy Beef and Broccoli Stir-Fry

Ingredients

• 3 tablespoons cornstarch divided
• 1/2 cup water plus
• 2 tablespoons water divided
• 1/2 teaspoon garlic powder
• 1 lb boneless round steak or 1 lb charcoal chuck steak cut into thin 3-inch strips
• 2 tablespoons vegetable oil divided
• 4 cups broccoli florets
• 1 small onion cut into wedges
• 1/3 cup reduced sodium soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon ground ginger
• hot cooked rice

Instructions

1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add the beef and toss.
2. In a large skillet or wok over medium high heat, stir-fry the beef in 1 tablespoon of oil until the beef reaches desired doneness; remove and keep warm.
3. Stir-fry the broccoli and onion in remaining oil for 4-5 minutes. Return the beef to the pan.
4. Combine the soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
5. Cook and stir for 2 minutes.

Enjoy!

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Recipe based on one by Chris from Kansas
Photo by Diana J.

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Absolutely great meatloaf and sauce! Those who claim they don’t believe there can be such a thing as a great meatloaf will love this. It’s the best meatloaf I’ve ever made!

Even better than my mom used to make, and I loved hers.

Easy to make and even very picky eaters like it.

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Great Meatloaf

Ingredients

• 1 1/2 pounds ground beef ground shoulder roast is good
• 1 slice bread broken or chopped finely
• 1 egg
• 1 small vidalia onions or 1 small type sweet onion finely chopped
• 1 teaspoon table salt
• 1/4 teaspoon black pepper
• 4 tablespoons ketchup
• 1/2 cup whole milk

Sauce

• 4 tablespoons apple cider vinegar
• 2 -4 tablespoons dark brown sugar packed firm (to taste)
• 1/2 cup ketchup

Instructions

1. Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
2. Smooth out top.
3. Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
4. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.

Enjoy!

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Recipe based on one by Nita Holleman
Photo by Delicious as it Looks

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This Amarillo Grilled Steak has a nice flavor that is not to spicy but really enhances the flavor of the steak. Love this marinade! Sometimes I double it and use half to brush on the steak while grilling.

If you use it for a big sirloin like I have in the past you will have to make more of the marinade. The flavor isn’t overly strong but its very complimentary to the beef.

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Amarillo Grilled Steak

Ingredients

• 1 1/2 pounds top sirloin steaks
• 2 tablespoons vegetable oil
• 1 teaspoon dried oregano leaves
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon ground pepper
• 1/4 cup orange juice
• 2 teaspoons cider vinegar

Instructions

1. In a bowl combine all ingredients except the steak. Put the steak into a shallow dish and pour marinade over steak, turning to coat both sides.
2. Cover and refrigerate overnight.
3. Remove the steak, discard the marinade, and grill or broil until desired doneness.

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Recipe based on one by Jennys.apple
Photo by ~Nimz~

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This is really Easy Peasy Corned Beef and Cabbage. This recipe is the best, hands down and the one I have used for years and years on St. Patricks Day!

This is how to make corned beef and cabbage the right way.

Be sure to serve it with this Irish Soda Bread. For dessert serve these unique St. Patricks Day Rice Crispy Treats!

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Easy Peasy Corned Beef and Cabbage

Prep Time

20 mins

Cook Time

2 hrs 45 mins

Total Time

3 hrs 5 mins

 

Corned Beef and Cabbage is a must on St. Patricks day at my house and this is the recipe I use.

Course: Main Course

Cuisine: American

Keyword: Corned Beef and Cabbage

Servings: 8

Calories: 505 kcal

Ingredients

• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots peeled and cut into 3-inch pieces
• 1 large head cabbage cut into small wedges

Instructions

1. Place the corned beef in a large pot or Dutch oven and cover with cold water. Cover the pot and bring to a boil, then reduce to a simmer. With a slotted spoon remove any scum that has risen to the surface.
2. Add the spice packet that came with the corned beef. Simmer approximately 50 minutes per pound or until fork tender. Remove the meat and cover loosely with foil to rest.
3. Add the whole potatoes and the carrots. Simmer until the vegetables are almost tender. Add the cabbage and cook for 15 more minutes.
4. Place the vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice the meat across the grain.

Enjoy!

Be sure to serve with this Irish Soda Bread. For dessert serve these unique St. Patricks Day Rice Crispy Treats!

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This Slow Cooker Corned Beef and Cabbage recipe looks like it will turn out great! It’s certainly a front runner for my St. Patricks day menu.

I’ll admit I’ve never cooked corned beef in the slow cooker before. But all my friends that have, rave about this particular recipe.

I have been told not to leave out the vinegar!

The corned beef supposedly comes out tender and yet firm which is exactly what I expect from a great St. Patricks day recipe!

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Slow Cooker Corned Beef and Cabbage

Prep Time

15 mins

Cook Time

6 hrs 30 mins

Total Time

6 hrs 45 mins

 

This Slow Cooker Corned Beef and Cabbage is on my St. Patricks Day Menu!

Course: Main Course

Cuisine: American

Keyword: Slow Cooker Corned Beef and Cabbage

Servings: 8

Calories: 365 kcal

Ingredients

• 4 cups hot water
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 1/2 teaspoon fresh ground pepper
• 1 large onion cut into quarters
• 3 lbs corned beef brisket with spices
• 8 small white potatoes scrubbed and cut into quarters
• 1 head cabbage cored and cut into 10 wedges (about 1 1/2 pounds)
• 4 -5 carrots cut into 1-inch pieces

Instructions

1. Combine the water vinegar, sugar, pepper and onions, in a 6 qt crockpot and mix well. Place the corned beef and contents of the spice packet in the mixture. Cover and cook on high heat setting 5 hours.
2. After 5 hours scatter the onions, potatoes, and carrots over the top and along the sides and scatter the cabbage wedges over the top. Cover and continue cooking on high 1 1/2 hours longer, or until the beef is tender.

To serve Slow Cooker Corned Beef and Cabbage, carve the beef into slices against the grain and serve with the cabbage, carrots, onions, and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

Enjoy!

Up Next: 

Corned Beef And Cabbage Soup – Easy To Make

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Recipe based on one by Bev
Photo by *Parsley*

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