Cubed Steak w/ Baked Potato and Green Beans

Dinner Tonight: Cubed Steak w/ Baked Potato and Green Beans







The forecast went from around 1" of snow for this Afternoon till Saturday Morning to anywhere from 2"-4". Then a possible 1"-2" Saturday Afternoon. But they're also saying by next Thursday a high of 60 degrees! Come on Spring Weather! For dinner tonight I prepared Cubed Steak w/ Baked Potato and Green Beans.

While at Meijer a while back I came across the most tender and delicious Cubed Steak I had ever had. I've been buying them ever since! It's about the only Beef I ever have, normally it's Buffalo, Fish, Chicken, or Pork.  They're  good size patties so I was able to cut them in half and had 1 for dinner and the other half for breakfast. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola 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.








For one side I had a Baked Potato that I seasoned with Sea Salt and Ground Black Pepper and topped with I Can't Believe It's Not Butter. Then I heated up a can of Del Monte Cut Green Beans and I had a slice of Klosterman Wheat Bread. For dessert later a Del Monte No Sugar Added Mango Chunks Cup.

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[who?] 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.