Cubed Steak Sandwich w/ Baked Potato and Green Beans

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

Rainy and humid day out there. Dad started his in-home rehab today. A therapist came over and ran him through different exercises. They gave him a list of exercises to do but he'll never do them, that's always the problem. Had to go to Kroger needed some Milk and Bread. Came home and took Mom's car to the shop to have new windshield wipers put on, much needed too. For dinner tonight I prepared a Cubed Steak Sandwich w/ Baked Potato and Green Beans







I used my absolute favorite Cubed Steak, Meijer Cubed Steak. When I go to Meijer I always pick up

a package or two. The best Cubed Steak I have ever found or had. It’s about the only Beef I ever have, normally I have Buffalo, Fish, Chicken, or Pork. They’re good size patties so I was able to cut them in half and get 2 meals out 1 pattie. 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. Served it on a Kroger Lite Wheat Hamburger Bun and topped it with some Heinz Mushroom Brown Gravy.




For a side I had a Baked Potato that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn. Topped with I Can't Believe it's Not Butter. Then I also reheated some leftover Green Beans from last night's dinner. 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[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.