Diane Lane
Veteran
I recall eating this when I was growing up, but I've only made it a time or two, and it's been years. Lately, the adventure in my life seems to be taking a chance on bargain cuts of meat I find in the Manager's Special section of the grocery store. I'm fine with that, since I like to cook, and I enjoy finding new recipes to try.
For those unfamiliar, cube (or cubed) steak is a cheaper cut of meat that is pounded very thin, so it's more tender. I don't recall the weight of the package I bought, but the price was right at $1.93, and it had 4 largish portions of meat.
I was a little concerned because I looked all over the place and was unable to find a meat tenderizer in the house. I figured if I really needed to, I could use a hammer (after washing it, of course), or perhaps stab it repeatedly with a knife. It turned out that I didn't need to do either, because when I opened the package, the meat was so hammered it was falling apart. I thought for a minute that they'd mixed it up with ground beef. The condition of the meat was just right to enable the flour/cornstarch mixture to cling to every crack and crevice, and it turned out delicious and very tender.
I've purchased cube (or cubed) steak before that was extremely tough, so this is something I will look for again, and I will try to buy it in the future from Kroger, which is where I bought this meat, because they obviously know how to tenderize meat.
Here's a link to the recipe. I was amazed at how tender this turned out, especially based on what I paid for the entire package of meat. If you decide to make it, I'd love to hear about your experience.
What is cube (cubed) steak?
For those unfamiliar, cube (or cubed) steak is a cheaper cut of meat that is pounded very thin, so it's more tender. I don't recall the weight of the package I bought, but the price was right at $1.93, and it had 4 largish portions of meat.
I was a little concerned because I looked all over the place and was unable to find a meat tenderizer in the house. I figured if I really needed to, I could use a hammer (after washing it, of course), or perhaps stab it repeatedly with a knife. It turned out that I didn't need to do either, because when I opened the package, the meat was so hammered it was falling apart. I thought for a minute that they'd mixed it up with ground beef. The condition of the meat was just right to enable the flour/cornstarch mixture to cling to every crack and crevice, and it turned out delicious and very tender.
I've purchased cube (or cubed) steak before that was extremely tough, so this is something I will look for again, and I will try to buy it in the future from Kroger, which is where I bought this meat, because they obviously know how to tenderize meat.
Here's a link to the recipe. I was amazed at how tender this turned out, especially based on what I paid for the entire package of meat. If you decide to make it, I'd love to hear about your experience.
What is cube (cubed) steak?
I think here its called minute steak. I've never tried to cook with it. If I do steak with gravy (which I cooked last night as it happens!), I 'slow cook' what is sold as 'casserole' steak here. Basically its a cheap tough cut of beef. But I cook it in a low oven for 2 to 3 hours or a slow-cooker (crockpot) for 6 hours.
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