Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

April 25, 2022 at 6:51 PM | Posted in BEEF, Cubed Steak | Leave a comment
Tags: baking, Beef Cubed Steak, Bob Evan's Mashed Potatoes, Canned Green Beans, Cooking, Dinner, Flour, Food, Leftovers, Paprika, recipes

Today’s Menu: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. Mostly cloudy with rain showers, a high of 74 degrees. I had a bout with Phantom Pains last night and this morning until around 10:00. Not much sleep last night so that’s what I did most of the day, I’m just drained! For Dinner tonight I’m preparing a Beef Cubed Steaks w/ Mashed Potatoes and Fresh Green Beans.

 

I had a package of Meijer Beef Cubed Steak in the fridge. These are the best Cubed Steak I have ever found by far. They’re good size patties so I’m able to cut them in half and get 2 meals out of 1 patty. They come 2 to a package. This is one of the few times I use Beef. Good job Meijer!

 

To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.

 

 

To go with the Cubed Steak you always have to have Mashed Potatoes! We had Mashed Potatoes leftover from last night so I heated those up. Just as good as homemade, if not better.

 

 

 

For a second side I cooked up some Canned Green Beans. We have about 13 or so Quarts left we had canned. Nothing better than fresh Green Beans on a Winter’s Day! I also baked a loaf of Pillsbury French Bread. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Peach Snapple to drink.

 

 

 

 

 

 

Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

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