Welsh Family Kitchen

Sunday Cube Steak This is adapted from Swiss Steak. Ingredients: 1.5 lbs Top Sirloin 3 Tablespoons flour 1t s and p 3 Tablespoons oil 1 large Sweet Onion, sliced thinly 2 carrots, chopped 2 celery stalks, thinly sliced 1 Tablespoon minced garlic 1 Cup beef stock Red Pepper Flakes Procedures: With the spiked side of the meat mallet, pound the sirloin and cut into serving sized pieces. Combine s and p with flour. Dredge meat and brown in the oil. Remove meat. Add all other ingredients and sauté veggies about 10 minutes. Add meat. Cover and simmer 2 to 2.5 hours till meat is very tender. If liquid is too low, add additional beef stock. Notes: 2023-08-14: For this version, we used 2 frozen sirloin parries, searing them in EVOO. Remove and chill. Cook chopped veggies + 1 T BTB Beef, 1 cup water, and garlic, covered until tender. Add patties and cook through. Lyd like this more than I did. 2022-07-23: Served with Broccoli Puff over rice with a sweet Shiraz. 2020-07-03: In the absence of cube steak, a top sirloin was pounded. Lyd used chicken stock instead of beef to produce one of the best batches we’ve ever had. 2019-08-17: a batch made for Bill’s visit 2012-05-14: Added to our cookbook 09/08/2023