Despite having grown up down south, I didn’t try cubed steak until I worked on the river when I was in my 30s. As it so happens, some of the best food I’ve had in my life was prepared by deckhands on the Mississippi River. This is basically my ode to those guys and my rendition of one of the dishes they prepare. It’s packed with flavor, filling, and an amazing display of what you can do with cheap ingredients.
To make this you’ll need:
Cubed steaks
Flour
Frying oil
3 tablespoons of butter
1 cup chicken stock
1 cup beef stock
1 tap beef base or 1 bed bouillon cube
Cajun seasoning
Salt pepper garlic powder
Onion powder
Parsley
Green onion (garnish)
1 onion julienne
1 shallot diced
2-3 toes of garlic diced
1/4 cup heavy cream
Kitchen bouquet or browning sauce
Sliced mushrooms- option
To start off we’re going to cook down the onion in a little bit of butter and blended oil. We just want to cook it long enough for it start changing color and get soft. We don’t want it caramelized.
Pat dry the steaks, and season on both sides with SPG, onion powder and Cajun seasoning.
Lightly dredge in the flour and set on the side for it dry a bit.
Get your favorite skillet good and hot then add in enough oil for it to be halfway up the sides of the steak.
When the oil is heated drop in your steaks and cook for 3-4 minutes a side then remove to a drying rack or paper lined plate.
Drop the heat and add in an equal amount of flour to the oil you used.
Cook your roux, while co Stanley stirring until the flour smell dissipates and it starts to change color.
Add in the flour while constantly whisking until it comes to a boil.
Add the onion, shallot, garlic and parsley. Let it boil for a few minutes to come together.(this when you would add you mushrooms if you’re using them)
Taste and adjust
Add in the cream and 2-3 tablespoons of butter then return to a boil and drip back to a simmer
Add in the steaks again and either drop it into the oven at 350 for 45 minutes to an hour OR you can add the lid to the skillet and let it braise for an hour.
I love this sever with either mashed potato or rice.