The Fareway store in our town still has a meat counter where you can buy one to however many pieces of meat you want. They cut there own meat and it is always fresh. The butcher recommended their cube steaks for this recipe and they were excellent.
The Taste of Home Summer’s Best Recipes recipe for Cube steaks was very good. We all enjoyed them and they are just enough different to give us a different taste. That is hard to do with recipes that are really household standards. Fareway’s cube steaks are quite large so that we had leftovers and Bettie took them for lunch the next day. I am pleased to say that they warmed up well in the microwave. This is also a plus in my book as I often make a recipe planning on lunch for Bettie for the next day.
Cube Steak Diane
4 beef cube steaks
¼ cup butter
½ cup white grape juice
2 tablespoons Worcestershire sauce
4 teaspoons Dijon mustard
Salt and pepper to taste
In a large skillet, saute steaks in butter for 2 minutes on each side or until meat is no longer pink.
In a small bowl, combine the grape juice, Worcestershire sauce and mustard; stir into the cooking juices in pan. Bring to a boil; cook the sauce 1-2 minutes longer or until thickened. Season with salt and pepper Serve over the cube steaks.
Yield: 4 servings
If you wish your steaks well done, leave in pan a few minutes longer. We found the time on these worked for us, but they were more to the rare side.
*The recipe is from Lauren Heyn Oak Creek, Wisconsin