Yummy Cube Steaks

  • Servings: 6 servings
  • Prep Time: 0m
  • Cook Time: 0m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Photo of Beef Tenderloin Filets by Alley

    Beef Tenderloin Filets

  • Romantic Beef Tenderloin For Two

    Romantic Beef Tenderloin For Two

  • Instant Pot® Beef Stew by Tammy

    Instant Pot® Beef Stew by Tammy

  • Photo of Meatball-Stuffed Garlic Bread Sliders by Chef John

    Meatball-Stuffed Garlic Bread Sliders

  • Cook Cook's Fiend Stew

    Cook Cook’s Fiend Stew

“A simple-to-make recipe that’s also inexpensive! Makes the house smell wonderful as it cooks, and tastes great on those chilly fall nights. We typically serve this over cooked egg noodles with a tossed green salad, but it would be nice over rice, as well. Enjoy!”


2 pounds beef cube steak

1/4 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

1 (14.5 ounce) can canned diced tomatoes

1 (15 ounce) can canned tomato sauce

1 large onion, thinly sliced

1 teaspoon Italian seasoning

5 small zucchini, cut into 1/2 inch slices


  1. In a large resealable plastic bag, place the cube steak, flour, salt, and pepper. Seal, and shake to coat.
  2. Heat the olive oil in a large skillet over medium heat, and brown the cube steak. Reduce heat to low, and mix in the tomatoes, tomato sauce, onion, and Italian seasoning. Cover, and simmer at least 1 hour, stirring once.
  3. Place the zucchini in the skillet, and coat with the tomato sauce. Continue to simmer uncovered 10 minutes, or until zucchini is tender.
Original recipe source
Recipe Type: , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *