Round steak, tenderized… Canned tomatoes, enough to cover your steak Cut your beef into small steaks, tenderize if you have the means. Salt, pepper and flour your meat both sides and brown for 2 minutes each side in olive oil. You may use a green bell pepper as well, thinly sliced ...
cow, just above the shank. Its a much tougher cut of beef and when you see it packaged as cube steak it look like ground patties. This is because it’s been tenderized, either by blades or pounded. Around where I live, you can usually pick up a 2lb package for approximately $6-$...
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....