On Tue, 21 Aug 2012 11:33:08 -0400, jmcquown >
wrote:

> On 8/21/2012 12:18 AM, Julie Bove wrote:
> > wrote:
> >> On Aug 20, 10:55 pm, "Polly Esther" > wrote:
> >>>
> >>> What to do? I bought some minute/cube steaks today and some
> >>> hamburger buns. The thought was to quickly cook the steaks and have
> >>> steak sandwiches. However, every time I've tried this plan, the
> >>> steaks were as tough as new army boot. I do have some meat
> >>> tenderizer. No instructions. Do I sprinkle them and let them set
> >>> overnight? Wet them, sprinkle and let set for x number of minutes?
> >>> Forget the whole notion and use them to bribe the Labrador puppy
> >>> next door to quit digging up our fence? Polly
> >>>
> >>>
> >> I'd go with country fried steak simmered in gravy myself.
> >
> > Oh I had forgotten about that! I did make that once and only once. It
> > wasn't tough at all but I was the only one who liked it. Daughter and
> > husband do not like the stuff.
> >
> >
> So simmer them in tomato sauce. Or make a brown gravy. That cut of
> meat definitely requires long slow simmering to be tender.
>
After I finally discovered that time and liquid were the "trick" to
cube steaks, I've been making them a lot in the last couple of years.
I served them to my son for dinner a couple of weeks ago and that was
the first time he's liked them, because he (like a lot of people +me)
had thought they could be cooked quickly and of course they were
tough.

--
Food is an important part of a balanced diet.