Their are certain pieces of the steer meat we get that I struggle finding what to do with. Cubed Steak happens to be one of those. Hubby was a little iffy when I told him I was making this, but to both of our surprise it wasn’t too bad. I just kept telling myself it was veal parmiginana. The only turn off to using cubed steak is the amount of grease it puts off. Even with a friend over she tried it and said it wasn’t as bad as when she heard the name either. Lesson of the day – don’t judge a book by it’s title. haha. Would I make it again? Maybe, but I’m still on the hunt of what else I can use cubed steak for.
Cubed Steaks Parmigiana
(Adapted from Taste of Home)
3 tablespoons all-purpose flour 1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons water
1/3 cup finely crushed saltines
1/3 cup grated Parmesan cheese
1/2 teaspoon dried basil
4 beef cubed steaks (4 ounces each)
3 tablespoons canola oil
1-1/4 cups tomato sauce
2-1/4 teaspoons sugar
1/2 teaspoon dried oregano, divided
1/4 teaspoon garlic powder
4 slices Galbani® Part Skim Mozzarella Cheese
1/3 cup shredded Parmesan cheese
In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and water. Place cracker crumbs, grated Parmesan cheese and basil in a third bowl.
Coat steaks with flour mixture, then dip in egg mixture and coat with crumb mixture. In a large skillet, brown steaks in oil for 2-3 minutes on each side.
Arrange steaks in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 25 minutes or until meat thermometer reads 160°.
Combine the tomato sauce, sugar, 1/4 teaspoon oregano and garlic powder; spoon over steaks. Bake 10 minutes longer.
Top each steak with mozzarella cheese; sprinkle with shredded Parmesan cheese and remaining oregano. Bake 2-3 minutes longer or until cheese is melted.