Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

April 16, 2019 at 6:34 PM | Posted in BEEF, Cubed Steak, greenbeans, potatoes | 4 Comments
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Today’s Menu: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

For Breakfast this morning I prepared a Poached Egg and served it on a Thomas Light English Muffin. Then I also lightly fried a al fresco Chicken Sausage Patty. I also had a cup of Bigelow Decaf Green Tea. My cousin came over today and put down new Mulch in the Flower Beds. Then touched up the wooden deck with some fresh paint and then put a sealant on the ramp outside. Almost done with the outside work! 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 freezer that I sat in the fridge overnight to thaw. 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.

 

 

 

 

 

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! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes.

 

 

 

 

 

For a second side I reheated the leftover Canned Green Beans. Just heated them up in a large sauce pan and done! Then I also baked a loaf of Pillsbury French Bread. For Dessert/Snacks I had a bowl of Skinny Pop – Pop Corn and 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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The Kitchen is Closed, Outback Steakhouse Tonight!

March 27, 2019 at 6:34 PM | Posted in BEEF | Leave a comment
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Today’s Menu: 8 oz. Center Cut Sirloin and Homestyle Mashed Potatoes

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Beautiful Spring Day out there today, 60 degrees and sunny! After Breakfast did a load of laundry and then some light cleaning of the house. Later on I got the cart out of shed and cleaned it up a bit and then took a spin around the neighborhood. Good to be outside! Mom had been wanting a Steak Dinner from OutBack Steakhouse so the Kitchen is Closed Tonight!

 

 

 

 

 

We both had a 8 oz. Center Cut Sirloin Steak. I had Homestyle Mashed Potatoes and Salad. Mom had a Baked Potato, Roll, and Salad. The Steaks were cooked perfect and so moist and flavorful! Best Steak we’ve had in a while from OutBack. Last couple of times the Steaks were not worth the money, but good job with these! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink. Kitchen reopens tomorrow, take care!

 

 

 

 

 

 

 

OutBack SIGNATURE STEAKS
Outback steaks are served with a choice of signature potato and one freshly made side, side salad or cup of soup.

OUTBACK CENTER-CUT SIRLOIN*
Center-cut for tenderness. Lean, hearty and full of flavor. Seasoned and seared on our hot grill.

HOMESTYLE MASHED POTATOES
Creamy mashed Idaho potatoes.
https://www.outback.com/

Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

March 16, 2019 at 5:22 PM | Posted in BEEF, Bob Evan's, Cubed Steak | Leave a comment
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Today’s Menu: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

 

For Breakfast this morning I prepared a favorite of mine. I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hash Browns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns. Also had a cup of Bigelow Decaf Green Tea. One delicious Breakfast! No Dinner Post last night. I was at the hospital with Mom. She had been having abdomen pains and sick to her stomach the last few days. So I took her to the ER of a local hospital, and as usual we were there all day! From around noon until after 7:00 last night. She’s better today just real tired from the medication. She had a touch of the flu going around and they found a bit of an infection around one of her bowels. But with the Meds and Rest she’ll be fine! So I just grabbed a bite on the run yesterday. But for Dinner tonight I’m preparing a Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans.

 

 

 

I had a package of Meijer Beef Cubed Steak in the freezer that I sat in the fridge overnight to thaw. 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.

 

 

 

 

 

 

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! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes.

 

 

 

 

 

 

For a second side I opened up another jar of the Canned Green Beans. Just heated them up in a large sauce pan and done! Then I also baked a can of Pillsbury Reduced Fat Crescent Rolls. For Dessert/Snacks I had a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper 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.

Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

January 8, 2019 at 6:27 PM | Posted in BEEF, Cubed Steak | 2 Comments
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Today’s Menu: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

 


To start the day off I toasted a Thomas Light 100% Multi Grain English Muffin. I then fried 3 slices of Boar’s Head Sweet Slice Ham. As the Ham was almost done I piled it up in the skillet and topped it with a slice of Sargento Ultra Thin Swiss Cheese. Put the ham on 1/2 the Muffin and I had my Breakfast Sandwich! I also had a cup of Bigelow Decaf Green Tea. Had a shower early this morning and then partly cloudy and 56 degrees out. Not much going on today. Did a load of laundry and then cleaned the house. For Dinner tonight its a Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

 

 


When I went to Meijer the day before and I picked up a package of Meijer Beef Cubed Steak. 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.

 

 

 

 


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! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 

 


For a second side I opened up another jar of the Canned Green Beans. Just heated them up in a large sauce pan and done! Then I also baked a can of Pillsbury Reduced Fat Crescent Rolls. For Dessert/Snacks I had a bowl of Skinny Pop – Pop Corn and a Diet Mango 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.

Taking Mom out to eat, Texas Roadhouse

January 3, 2019 at 6:34 PM | Posted in BEEF, potatoes | 2 Comments
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Today’s Menu: Texas Roadhouse

Texas Roadhouse – 8 oz Choice Sirloin

We were going to go to the Texas Roadhouse for my birthday last week but the wait was too long so we went tonight and we got in right away. First time I’ve been to the Texas Roadhouse in many, many years. I just don’t eat out very often due to my Diabetes 2 but I make exceptions for Mom. We both ordered the 6 oz. Sirloin with Sautéed Mushrooms and Baked Potato. The meal came out perfect! I had my Steak Medium Rare and it so delicious and cooked perfect. Mom had hers Medium Well and hers came out the same. Great job by Texas Roadhouse! Back to the Kitchen tomorrow, till tomorrow!

* Just stock photos of the Steak, I don’t like taking pictures in restaurants.

6 oz. Sirloin with Sautéed Mushrooms and Baked Potato
USDA Choice Sirloin*
6 oz. (250 cal.)

USDA CHOICE SIRLOIN*
Most popular because they are hearty, flavorful and a great value. Served with your choice of two sides. 6 oz. / 8 oz. / 11 oz. / 16 oz. portions.
https://www.texasroadhouse.com/menu/interactive-menu/steaks/usda-choice-sirloin

https://www.texasroadhouse.com/

Leftover Wednesday -Prime Rib, Mashed Potatoes, and Green Beans

December 26, 2018 at 6:33 PM | Posted in BEEF, Bob Evan's, greenbeans, prime rib | Leave a comment
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Today’s Menu: Leftovers – Prime Rib, Mashed Potatoes, and Green Beans


For Breakfast this morning I just had a cup of Bigelow Decaf Green Tea. A little later I had to take our vacuum to the repair shop. I cracked one of the wheels and it would have taken 5-6 weeks to order one on-line and receive it. So the repair shop said it should be repaired by Friday. Then stopped and got Mom Breakfast at McDonald’s and filled the car up with gas. Later I went to Kroger for a few items. For Dinner tonight its leftovers from Christmas Dinner! I reheat the leftover Prime Rib, Mashed Potatoes, Canned Green Beans, and Hawaiian Rolls. For Dessert a slice of Apple Pie. Mom had a baked an Apple Pie and a Pecan Pie the day before. Both were made using Splenda Sweetner.

Christmas Dinner

December 25, 2018 at 6:10 PM | Posted in baking, BEEF, cooking, Food | 8 Comments
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I’m preparing Christmas Dinner for me and Mom. It’s our first Christmas without Dad and it’s a bit sad but I’m trying to keep things upbeat for Mom. We’re having Dinner for just the 2 of us but later in the afternoon or early evening there will be several people coming over so that will help her spirits. For our Dinner I prepared a 4 lb. Prime Rib, Mashed Potatoes, opened up a quart jar of the Canned Green Beans, and Baked some Hawaiian Rolls. Mom had a baked an Apple Pie and a Pecan Pie yesterday. Both were made using Splenda Sweetner. I’d like to wish each and every one of you along with your families a Very Merry Christmas! And to all a good night…..

 

Beef Pot Roast with Gravy w/ Roasted Carrots and Red Potatoes

November 10, 2018 at 6:19 PM | Posted in BEEF, carrots, potatoes | 4 Comments
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Today’s Menu: Beef Pot Roast with Gravy w/ Roasted Carrots and Red Potatoes

 

 

Went out to grab the Morning Papers and it is COLD out there this morning. It’s 20 degrees with a wind chill in the teens, COLD! Partly sunny and 37 degrees but the wind chill kept it at below freezing most of the day. So for Breakfast I prepared one of my favorites, Hash Browns and Ham topped with an Egg and Cheese. I prepared some Simply Potatoes Shredded Hash Browns, topped them with some cooked diced Ham, 1 Egg Sunnyside Up, and Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also had a cup of my Bigelow Decaf Green Tea. Did a load of laundry and cleaned the house today. Then watched some Football for the rest of the afternoon. For Dinner tonight a Beef Pot Roast with Gravy w/ Roasted Carrots and Red Potatoes.

 

 

 

 

While at Costco the other day I came across a Morton’s of Omaha Beef Pot Roast with Gravy. It sounded and look delicious so I bought a container of it. It’s precooked so all you have to do is heat it up. There’s 2 ways you can prepare it, by the microwave or by boiling the bag in water. I went with the microwave preparation. To prepare it; Remove the outer sleeve and the tray seal. Leave the reheat bag with the Beef Pot Roast in the tray. Cut 4 small holes in the top of the reheat bag for ventilation. Place the tray with the reheat bag into the microwave. Microwave on high for 10 minutes. Cut end of bag with scissors and empty into tray for serving. Very easy to prepare.

 

 

 

 

For one side I roasted some Carrots. I bought a bag of Whole Carrots from Kroger. Washed the Carrots off and then sliced them up. I grabbed a medium-sized sauce pan and filed it with water. Heated it on high bringing it to a boil. Added the sliced Carrots and boiled until almost for tender. Drained the water and set the Carrots aside. For the Potatoes I used a bag of Petite Red Gourmet Potatoes. Gave them a quick wash with water and the cut them in half. Put them in a bowl and seasoned them with McCormick Grinders of Sea Salt and Peppercorn Medley, Dried Parsley, and Extra Light Olive Oil. Mixed them in a bowl until seasoned. I had already preheated the oven on 425 degrees. I got a baking sheet and covered it with foil. Sprayed it with Pam Non Stick Cooking Spray and added a 1/2 a tablespoon of Extra Light Olive Oil. I then added the sliced Carrots and Red Potatoes to the pan. Seasoned them with Dried Rosemary and Dried Thyme then mixed them together in the pan. Put the pan in the oven and baked until fork tender.

 

 

 

 

With everything done I grabbed a large serving bowl and added the Carrots and Red Potatoes. Then I topped them with Beef Pot Roast. I saved the gravy that was with the Roast in another bowl and added that to top the Roast with when serving.This is the 1st time I tried the Morton’s of Omaha Beef Pot Roast with Gravy and it was delicious! The Beef was tender and flavorful and the Gravy was seasoned just right! The Carrots and Potatoes were perfect with the Beef Roast. Fantastic Meal! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Morton’s of Omaha Beef Pot Roast with Gravy

Create a honest-to-goodness home-cooked meal in a matter of minutes with our fully cooked Pot Roast. You’ll love the heat and serve convenience. And the homemade taste is out of this world.

INGREDIENTS: Beef Chuck Roast. Rubbed with a 3% Mixture of Dextrose, Salt, Hydrolyzed Corn Protein, Caramel Color, Beef Stock, Natural Flavors, Spices, Dehydrated Onion & Garlic, Extractive Of Paprika, Tetrasodium Pyrophosphate, and less than 2% Soybean Oil added to prevent caking.

Directions – Microwave
Remove outer sleeve and the tray seal. Leave the reheat bag with the Beef Pot Roast in the tray. Cut 4 small holes in the top of the reheat bag for ventilation. Place the tray with the reheat bag into the microwave. Microwave on high for 8-10 minutes. Cut end of bag with scissors and empty into tray for serving.

Beef Cubed Steak w/ Mashed Potatoes and Cream Style Skillet Corn

August 21, 2018 at 5:19 PM | Posted in BEEF, Bob Evan's, Cubed Steak | 4 Comments
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Today’s Menu: Beef Cubed Steak w/ Mashed Potatoes and Cream Style Skillet Corn

 

 

For Breakfast this morning I prepared made some Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham,and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns and served.And had my morning cup of Bigelow Decaf Green Tea. Outside it was back to the rainy and humid weather, 85 degrees. Very bad day with my allergies! Been a tough Spring and Summer on everyone with allergies. Did a little housework and then rest. For Dinner tonight I prepared a Beef Cubed Steak w/ Mashed Potatoes and Cream Style Skillet Corn.

 

 

When I went to Meijer last week I picked up a package of Meijer Beef Cubed Steak. 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.

 

 

 

 


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! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 

 


For a 2nd side dish I prepared a can of Glory – Seasoned Cream Style Skillet Corn. It had been awhile since I’ve had this. To prepare it just emptied the can into a sauce pan and heated to a boil. Reduced the heat, to a low simmer and continued heating until heated through. If you like Corn you’ll love this Glory Corn! Very good Corn side dish. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

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.

 

 

Glory Seasoned Southern Style Cream Style Skillet Corn

Glory Foods Cream Style Skillet Corn features sweet yellow and white corn kernels blended in a creamy sauce with onions, black pepper and a hint of bacon.

Nutrition Facts
Serving Size 0.5 cup
Servings Per Container 3
Calories 90 Calories from Fat 30
Amount Per Serving % Daily Value*
Total Fat 3.5g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 320mg 13%
Total Carb 16g 5%
Dietary Fiber 8%
Sugars 5g
Protein 2g
http://www.gloryfoods.com/products/seasoned-string-beans-and-other-vegetables/skillet-corn/

Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

July 24, 2018 at 5:21 PM | Posted in BEEF, Bob Evan's, Cubed Steak, greenbeans | Leave a comment
Tags: , , , , , , , , , ,

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

 

 

To start my day off I toasted a Healthy Life Multi Grain English Muffin. I then lightly fried 3 slices of Boar’s Head Sweet Slice Ham. As the Ham was almost done I piled it up in the skillet and topped it with a slice of Sargento Ultra Thin Swiss Cheese. Put the ham on 1/2 the Muffin and added a little of Kraft Mayo to the top 1/2 of the Muffin and I had my Breakfast Sandwich! Partly cloudy, humid, and 84 degrees out today. Laid back day today so I got caught up on some little things that needed done. For Dinner tonight its a Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

 

When I went to Meijer the day before and I picked up a package of Meijer Beef Cubed Steak. 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.

 

 

 

 


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! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 

 

 

Next I cooked some more of the fresh Green Beans. Mom’s Cousin dropped some more of them off to us that they had grown. Had to string them and break them up. Then boiled them with a piece of Fatback Pork in the kettle. Love these fresh Green Beans! For Dessert/Snacks I had a bowl of Skinny Pop – Pop Corn and a Diet Mango 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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