Minute (Cubed) Steaks with Garlic-Parsley Butter
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Appears in Cook's Country April/May 2012
The supermarket label claims that these steaks are “always tender.” We all know better.
WHY THIS RECIPE WORKS
Cubed steaks can be tough and chewy if you don’t cook them right. To promote even cooking, we pounded the steaks to an even thickness. A dredge in seasoned flour protected the exterior of the steaks from drying out during cooking, and a pro...
