Tasty Non-traditional Salisbury Steak using cube steak
What do you do when you want Salisbury Steak but don’t have the right ingredients – you make Non-traditional Salisbury Steak instead.
Most cooks know Salisbury Steak is made from a blend of ground beef and other ingredients you put together. Then you form the mixture into a shape to resemble a steak. If you don’t have ground beef on hand, you use what you have and create a Non-traditional Salisbury Steak. I used cubed steak for my recipe.
Put 1/4 cup flour and 4 tablespoons bread crumbs in a zip lock bag. Sprinkle the cube steak with fresh ground Kosher salt, garlic powder and fresh ground black pepper pushing the seasonings into the meat. Turn the meat over and repeat. Put the steak in the bag and coat well with the flour/bread crumb mixture.
Add enough canola oil to a skillet to coat the bottom of the pan well. Shake off an excess flour mixture and put in the hot skillet to brown on each side. Takes about 60 seconds on each side to brown (the reason it’s called minute steaks). Set aside to drain. Wipe out the excess crumbs in the skillet to keep them from burning.
Mix together 2 tablespoons corn starch, 3/4 cup water and 4 tablespoons Worcestershire sauce to make a slurry. Set aside.
Delicious Mashed Potatoes and Non-traditional Salisbury Steak, a winning combination
Add 2 tablespoons of canola oil to a medium hot skillet. Put in one white onion (thinly sliced), stir gently and cook until golden brown. Dissolve 1 tablespoon beef base bouillon in 1 cup of hot water. Add beef base to onion and then add the slurry. Cook on low, add the steaks back to the pan making sure to cover them completely with the sauce.
If the gravy is thicker than you want, you can thin it down by adding a little water until you get the desired thickness. Let the steaks simmer for a few minutes to seal in the flavor.
This tasty dish of Non-traditional Salisbury Steak is delicious served with Mashed Potatoes.
Thanks for stopping by today. Do you enjoy Salisbury Steak? Do you have your own version of a Non-traditional Salisbury Steak recipe? If you give my version a try, please be sure to stop back by and let me know how it turned out.
Cucina Felice!
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Serves: 2 servings
- 2 Cubed steaks
- ¼ Cup flour
- 4 Tablespoons bread crumbs
- Fresh ground kosher salt, to taste
- Fresh ground black pepper, to taste
- Garlic powder, to taste
- Canola oil
- 2 Tablespoons corn starch
- ¾ Cup water
- 4 Tablespoons Worcestershire sauce
- 1 White onion, thinly sliced
- 1 Tablespoon beef base bouillon
- 1 Cup hot water
- Put ¼ cup flour and 4 tablespoons bread crumbs in a zip lock bag. Sprinkle the cube steak with fresh ground Kosher salt, garlic powder and fresh ground black pepper pushing the seasonings into the meat. Turn the meat over and repeat. Put the steak in the bag and coat well with the flour/bread crumb mixture.
- Add enough canola oil to a skillet to coat the bottom of the pan well. Shake off an excess flour mixture and put in the hot skillet to brown on each side. Takes about 60 seconds on each side to brown (the reason it's called minute steaks). Set aside to drain. Wipe out the excess crumbs in the skillet to keep them from burning.
- Mix together 2 tablespoons corn starch, ¾ cup water and 4 tablespoons Worcestershire sauce to make a slurry. Set aside.
- Add 2 tablespoons of canola oil to a medium hot skillet. Put in one white onion (thinly sliced), stir gently and cook until golden brown. Dissolve 1 tablespoon beef base bouillon in 1 cup of hot water. Add beef base to onion and then add the slurry. Cook on low, add the steaks back to the pan making sure to cover them completely with the sauce.
- If the gravy is thicker than you want, you can thin it down by adding a little water until you get the desired thickness. Let the steaks simmer for a few minutes to seal in the flavor.
