This is a great way to use cube steak. The Worcestershire sauce gravy sends this recipe over the top, and makes for a rich and amazing topping to your favorite mashed potato or rice dish.
1.5 lb. Beef Cube Steak (can use venison or bison), sliced thin
1 Stick of Butter, divided
1 Yellow Onion, cut in half, then sliced thin
2 Cloves Garlic, minced
1 C Diced Fresh Cabbage
1/2 C Worcestershire Sauce
2-2 1/2 C Beef Broth
Tobasco Sauce to taste (I used 12 drops and my family could barely taste the heat)
-Coat cut cube steak in seasoning salt (I use Lawry’s), set aside.
-In large skillet over medium/ high heat (for me higher than 5 but lower than 7 on my dial), melt 1/4 C Butter. Add in onions and cook until soft and starting to brown. Remove onions from pan and set aside.
-Add in 2 T Butter, cook meat in single layer until both sides are slightly brown. Do this for all meat, remove from pan, set aside.
-Add in remaining 2 T butter, toss in cabbage, lightly season in salt and pepper. Cook until cabbage starts to soften. Sprinkle in 2 T Cornstarch. Cook about 2 minutes or until cornstarch browns a bit.
-Slowly stir in Worcestershire sauce, tobasco sauce and beef broth. Ensure cornstarch is blended well. Bring mixture to low boil, add in onions and cooked meat. Cover and simmer for about 7 minutes. Stir before serving. Enjoy!