On Sunday, April 14, 2019 at 10:41:15 AM UTC-5, A Moose in Love wrote:
>
> i tried it once. i hammered the inside round steak until it was really thin. using the tenderizing side of a mallet. it was still pretty tough. any suggestions? maybe the next time, i'll buy cube steak and then still pound it out.
>
There's no need to tenderize cube steak; it's already gone through the
tenderizer. All you need to do is decide if you are going to cook chicken
fried steak or country fried steak or steak fingers.