On 4/16/2019 9:40 AM, Gary wrote:
> A Moose in Love wrote:
>>
>> On Sunday, April 14, 2019 at 9:32:29 PM UTC-4, wrote:
>>> 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.
>>
>> i've had tough cube steak once in a while. hence the need to smash it some more.
>
> Using cheap and tough beef, better to just grind it (or ask to
> have it ground). Then turn it into a large flat patty, either for
> a burger, salisbury steak or for this fried beef with white gravy
> travesty. Talk about TIAD, imo. I've tried it 3 times (different
> places) and each time I felt sorry for the cow that got killed
> just to make that nonsense.
>
If you don't start with 'Select' or other crappy grades of beef, CFS
made from good grades of round steak, pounded, can be delicious without
grinding and turning it into a patty. Also not tough when run through
the tenderizer at the store.

> Not all country cooking is good. Grits are a great way to ruin
> good corn too. As always, just my worthless opinion plus I like
> to joke around here sometimes.
>
Yeah, you're joking. I guess you don't want the recipe for an excellent
grits casserole.

Jill