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1930s Braised Cube Steak Dinner
Ingredients for 4 servings
4 cube steaks (approximately 1 1/2 pounds in total)
Salt and pepper
All-purpose flour
2 tablespoons neutral vegetable oil
1 3/4 cups water
1/4 cup Worcestershire Sauce
8 baby red potatoes
2-3 medium onions, sliced into half moons
3-4 large carrots, roughly sliced
Preheat the oven to 350°F. Sprinkle the steaks with salt and pepper. Then coat the steaks with flour. Heat the vegetable oil over medium heat in a large skillet or braising pan. When the oil is hot, add the steaks and quickly brown them on both sides. Then add the water, the Worcestershire Sauce, and, if you wish, a generous tablespoon of flour that will thicken the gravy. While the liquid bubbles, use a flat spatula to scrape up the bits of meat and flour that have stuck to the bottom of the skillet. Off heat, add the potatoes, onions, and carrots. Cover the skillet and transfer it to the preheated oven. Braise until the steaks and vegetables are perfectly tender -- usually 1 hour. Enjoy!