North Carolina Style Smothered Cubed Steak (GF)

Soul Food History: Contrary to popular belief that slaves in the Southern United States ate mainly pork, they relied primarily on and beef since cattle were considered less nutritious than pork. A slave's pork ration on plantations was about three pounds per week. Beef rations averaged around two pounds per day.

 

Cubing History: Cubing as we know it got its start in the 1920s. It is a process, not a cut of meat. The term refers to the square-shaped indentations made in the meat during the tenderizing process. 

Recipe inspired by Uncle Dan Moore

Scotland Neck, North Carolina

 

North Carolina Style Smothered Cubed Steak

Gluten Free

6 cube steaks
1 ½ teaspoon salt
1 teaspoon coarse ground black pepper
½ teaspoon garlic powder
1 teaspoon onion powder
¼ to ½ cup Bob’s Red Mill All Purpose Gluten Free Flour
1 large red onion sliced thin
1 cup Swanson Beef Broth
1 Tablespoon Tabasco New Orleans Style Sauce
1 Celery Stalk (chopped)
Vegetable oil
1 can Health Valley Gluten Free Cafe Cream of Mushroom Soup
2 large white potatoes (peeled and cut into chunks)

1 large carrot (chopped)
2 large tomatoes (diced)

 

Preheat oven to 300°F.

In a large freezer bag, mix together salt, pepper, onion powder and garlic powder and flour. Place the steaks in bag and shake vigorously until completely covered.

Add 1 Tablespoon vegetable oil in a large skillet. Set heat to medium high.

Add half of the beef; cook 4 to 5 minutes, turning once, until browned on all sides.

Repeat with remaining oil and beef. Remove from pan and drain on a separate plate.

Lightly coat a 4-quart slow cooker with cooking spray. Add potatoes, onion, carrots, tomatoes and celery.

Place steaks on top. In medium bowl, mix broth, soup, tabasco sauce. Pour over beef. Cover and cook on lowest heat setting (8 to 9 hours).

For more recipes and addtional history oon Soulf Food, buy Mom Ollie's Gluten Free Soul on Amazon.com.