Try our Rider's Backfield Farm Cube Steak with this easy recipe.
Ingredients:
Riders Backfield Farm Beef Cube Steak, 3-4 nice slices
All purpose flour for dredging
Canola oil
black pepper
2 cans beef vegetable soup, or more if needed
water
Thaw the pieces of Riders Backfield Farm Beef Cube Steak; bring to room temperature; pat dry.
Dredge well in flour on both sides.
Pour a small amount of oil into a cast iron skillet, Dutch oven, or non-stick skillet with lid and bring to medium high heat.
Add the cube steaks, 2 at a time, and spinkle with black pepper; brown nicely on both sides. Remove from skillet and repeat with remaining steaks. Remove the last steaks from the pan.
Add 1 can of beef vegetable soup to skillet; place the steaks on top and pour in another can or two of beef vegetable soup; add a half can of water, cover with lid and put the heat down on low to simmer. Simmer for 30-45 minutes; pouring in a small amount of water to keep the steaks from sticking to the bottom if needed.
Let rest for 5-10 minutes covered, then serve.
ENJOY!