Cubed Steak Sandwich w/ Baked Fries

Dinner Tonight: Cubed Steak Sandwich w/ Baked Fries

A lot of rain the past day or so, we even have a Flood Alert issued for the County. Did get a break from the rains in the afternoon though and the sun even came out for a while. Cool down coming in the morning, low of 36 degrees. Found a new recipe I'm going to be trying for Saturday. Stopped by Meijer and Kroger to pick up some items to prepare it with and the home. For dinner tonight its a Cubed Steak (Topped with Sauteed Mushrooms) Sandwich w/ Baked Fries.








I used my absolute favorite Cubed Steak, Meijer Cubed Steak. The best Cubed Steak I have ever found or had. I purchased some earlier last year and 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 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 Aunt Millie’s Reduced Calorie Hamburger Bun and topped it with some Sauteed Mushrooms.








I also baked a serving of the Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Then for dessert later/snack later, sliced Cracker Barrel 2% Cheese with Ritz Whole Wheat Crackers.







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.