Southern-Fried Beef Cubed Steak and Watercress Salad
3-4 beef cube steaks
1 packet (from an 8-count box) sazon seasoning
1 teaspoon adobo seasoning
1 cup flour
1 cup of canola oil
Gravy
1 cup beef broth
¾ cup pumpkin beer
½ cup flour
½ teaspoon sea salt
½ teaspoon cracked black pepper
Salad
2 bunches watercress
½ red onion, julienne
½ cup feta cheese, crumbled
½ cup pumpkin seeds
Heat oven to 350 degrees.
Add oil to a skillet over high heat. Season steaks with adobo and sazon. Dip steaks in flour covering both sides. Shake off excess flour. Brown steaks on each side place on cookie sheet and finish baking in oven for 10-12 minutes.
While the steaks are in the oven heat a skillet to medium heat and add beef broth and pumpkin beer. To avoid lumps, mix a ladle full of the liquid with the flour then add to remaining liquid and whisk until thickened. Once thickened add salt and pepper to taste.
For the salad: Add watercress, onions and feta to a medium bowl and lightly toss. Serve with a pumpkin seeds and Italian dressing
Serves four.
Juanita Harrell, Wheaton