The first time I made this I only used enough veggies to cover each cube steak. On subsequent trials, I increased the amount to be able to serve some on the side which I now prefer. Feel free to add yellow, orange and/or red peppers. I usually pick up what's cheapest. If you lik...
It comes from the top or bottom round, a tough portion near the rump of the cow usually used as stew meat. But cube steak has been pounded with a textured mallet or tenderized mechanically, a process that breaks down the muscle fibers, making it tender enough to pan-fry on the stove....