Monday, December 7, 2015

Cubed Steak Sandwich w/ Cut Italian Green Beans and Whole New Potatoes

Dinner Tonight: Cubed Steak Sandwich w/ Cut Italian Green Beans and Whole New Potatoes

Cool and rainy morning to start. Had a light Breakfast and headed out to Kroger to pick up a couple of items for tomorrow night's dinner. Back home did some laundry and then some house cleaning. Then we still had a couple of chairs and outside table that I moved into the shed for the Winter, it's getting to be that time of year! For dinner tonight I prepared a Cubed Steak Sandwich w/ Cut Italian Green Beans and Whole New Potatoes.

I rarely use Beef anymore but when I do it’s usually my 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 by
far. They’re good size patties so I'm able to cut them in half and get 2 meals out 1 pattie. I had a package in the freezer so I let it thaw overnight in the fridge. To prepare them 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 Virgin 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 toasted Aunt Millie's Light Whole Grain Bread and topped it with some Heinz Mushroom Brown Gravy. I’ll have the other half for breakfast in the morning.

Then for one side dish I heated a can of Allens Cut Italian Green Beans. My Aunt had grown some in
her garden and brought us over some last Summer and loved them. Then just the other day while at Kroger I came across the Allens Cut Italian Green Beans, so I bought 4 cans of them. Prepared 1 can the other night. Just empty the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea salt and it’s ready! I could have Beans every day and never get tired of having them.

Then for another side I heated up the leftover Del Monte Whole New Potatoes from the other night's dinner. Just reheated and serve, seasoned with McCormick Grinder Sea Salt and Black Peppercorn Medley, Parsley, and I Can’t Believe It’s Not Butter. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

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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