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Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). [1] This is the most common cut of meat used for the American dish chicken-fried steak.
Also known as: minute steak, bucket steak. Best for: pan-searing, battering and frying. How to cook it: Make cube steaks into chicken fried steak, which is breaded, fried and served with gravy.
A steak is a thick cut of meat sliced across the muscle fibers, ... The wide range of quickly-prepared and well-known beefsteak dishes includes minute steak, steak ...
Not a steak, but rather a burger from ground beef made with onions, usually breadcrumbs, and occasionally mushrooms. Also known as "Hamburger Steak" or "Minute Steak" (due to its shorter cooking time). It is the least expensive "cut" of steak, usually because it is made of lower grade meat.
Move the cooked onions over to the edge of the pan and increase the heat. Add another tablespoon of oil. Season the steaks on both sides with salt and pepper and put them in the pan. Cook for 45 seconds on each side. Turn off the heat and take the steaks out of the pan to rest.
Minute Steak Sandwich with Fried Onions and Sweet Mustard. Monica's Blackberry and Summer Apple Pie. Mussel Chowder with Colorful Vegetables. Mushroom, Onion, and Gruyère Quiche with Oat Crust.
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Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. [1] [2] Called "silverside" in the UK, Ireland, South Africa, Australia and New Zealand, it gets the name because of the "silverwall" on the side of the cut, a long fibrous "skin" of connective tissue which has to be removed as it is too tough to eat.