I love The Pioneer Woman. She is a meat and potatoes woman – or, shall I say, her husband is, therefore, she cooks – what else? Meat and potatoes. Her cookbook is FILLED with A LOT of hearty, comforting foods, and I have already tried many of them. I will post them for you here and let you know how they turned out for me. I can tell you one thing for sure – I’ve never made such a MESS in my kitchen! That’s okay, though, because I’ve also had a pretty happy hubby lately, too Not to mention – he’s the one who usually cleans up the mess!
The Cube Steak Sandwiches were fantastic. My little one picked out all the onions (as usual), but my husband and I LOVED them. I’m not a big onion fan, but in things like this I love them. I love them sliced big and cooked down so they’re soft and caramelly (I know, I continue to make up my own words). OH! I also pounded the cube steaks even more before I started cooking them to make them more tender. My husband did everything but high-five me at the table for these bad-daddies……
I made these onion strings alongside the Cube Steak Sandwiches. The first batch was good, but I didn’t season them enough. The second batch was GREAT! The third batch was just okay – by then I was rushing through it, and I wasn’t banging the little onion thingies on the side of the bowl enough (after I dipped them in the flour mixture). There was too much flour on them and not enough onion. So, my advice is, make sure to bang the onion thingies on the side of the bowl really good to get the extra flour mixture off of them so you don’t get too much flour mixture and not enough onion!! The onion strings recipe will follow the Cube Steak Sandwich recipe:
CUBE STEAK SANDWICH (from The Pioneer Woman)
1 large onion or 2 small oni0ns
butter – lots of it
2 or3 pounds of cube steak
seasoned salt, preferably Lawry’s
French bread or deli rolls
Start by slicing the onion then cut each piece of cube steak against the grain into small 1-inch strips, then season the meat with a nice sprinkling of seasoned salt, lemon pepper , and black pepper. Set aside while you cook the onions.
Melt 1/4 stick butter in a skillet over medium heat. This is not the last you’ll see of the butter. Add the onion and cook over medium-low heat, stirring occasionally, until it is soft and light brown (you know, caramelly) – about 5-7 minutes. Remove the onion from the pan and set aside. In the same pan, add 2 tablespoons butter and turn the heat to high. Let butter just begin to brown (you want the skillet to be HOT), then add just enough meat to the skillet to form a SINGLE layer. Do not stir. Let it sit for about a minute, or long enough for one side to turn brown. Then, using a spatula, flip the meat over. Cook for another minute, then remove to a plate. Repeat this until all the meat is cooked. Return all the meat to the skillet and add the cooked onion. Pour in the Worcestershire sauce, several dashes Tabasco (to taste) and an additional 2 tablespoons of butter. Simmer over low heat for about 5 minutes to thoroughly warm.
Cut each roll or french bread in half, and spread generously with butter, then brown on a griddle or skillet. Place rolls face up on a plate , then place the meat mixture on the bottom half. Spoon 2 or 3 tablespoons of the pan juices over the top. This will keep the meat moist and seep into the breat which makes for an utterly decadent sandwich. It will also require you to walk 132 miles to burn all the calories!
ONION STRINGS (from The Pioneer Woman)
1 large onion
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon salt
plenty of black pepper
1/4 to 1/2 teaspoon cayenne pepper
Canola oil for frying
Begin by slicing the onion very thinly. Separate the onion slices and place them in a shallow dish. Pour buttermilk over the top. Press the onions down so they’re submerged as much as possible, and let them soak on the counter for at least an hour if necessary. Stir them around a bit halfway through the soaking process.
In a bowl, combine the flour, salt, black pepper and cayenne. Pour 1 to 2 quarts of canola oil in a Dutch oven pot. Heat to 375 degrees or until a pinch of flour sizzles when sprinkled over the pan. Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, then tap them on the inside of the bowl to shake off the excess (*a very important step*). Plunge the onions into the hot oil. With a spoon, fiddle with them a bit just to break them up – and watch them! They’ll be ready to remove from the oil in no time flat! When they’re golden brown (this should take under a minute), remove them from the oil and place on a paper towel-lined plate. Repeat with remaining onion slices and serve immediately. *I put some of these on my Cube Steak Sandwich – it…was….soooooo….goood!