What to do with Minute Steak?

13 years ago

I bought a package of Minute Steaks today. They were marked down, so couldn't pass them up.

They're thin and look like they were put through a tenderizer.

Are they good for a quick fry with spices, or what do you suggest?

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Comments (11)

glenda_al
13 years ago
My college boyfriend would cook them in butter, salt and pepper, quickly.

I still love them that way.
marilyn_c
13 years ago
That's what I'd do. Put them in a hot pan, flip them and call them good.
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Maggie great job! You sure as didn't need any help, that is a gorgeous spread. I should have mentioned this when I posted the recipe. I think Gougere are best when cooked as close to preparing the batter as possible in order to get maximum "puff" and best texture. I'll add this note to my recipe. I usually put them in the preheated oven about a half hour before I want to serve them (when doing the singles). Mind you these are lovely served hot or at room temp and I bet they would reheat quite nicely. They will also spread if the batter is to thin. It should be a very stiff batter that does not move freely from the spoon. If using extra large eggs three may be enough. Linda I think any hard cheese would work. I believe the correct pronunciation is Goo-jair..but maybe Monique or Mitch can help.
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nicole__
13 years ago
Philly steak & cheese sandwich! You scored!
monica_pa Grieves
13 years ago
Philly steaks are never made with minute steaks....God forbid.
They are made with ultra-thin sliced sirloin.
nicole__
13 years ago
monica_pa.....your right! But.....I bet it would be a good steak sandie...! :0)

Here is a link that might be useful: I guess it's not a philly...it's just a steak sandie....
vala55
13 years ago
Chicken fried steak, dipped in flour and milk, cook until tender, then turn up the heat until it's nice and brown. I also like pan fried with no coating for a hot sandwich. Of course swiss steak is good.
glenda_al
13 years ago
I always made swiss steaks with round steak, pounded with top of a coke bottle. That was back in the 60's and the way my mother taught me.

Think minute steaks cooked as swiss steak would be tough, cause it has to cook a fair amt of time. My opinion only.

Same thing with country fried steak.

Again, my opinion only.
whimzikl
13 years ago
Make quick swiss steaks! Brown on each side for a few minutes, then cover with sloppy joe sauce like Manwich. Cover with lid & cook for about an hour, either on the stove or bake. I know they aren't 'minute' steaks then, but are VERY tender.
joyfulguy
13 years ago
Steaks, of "minute" ... or whatever designation ...

... at the same price - are getting more "minute" by the minute, aren't they??

ole joyful
irishdancersgram
13 years ago
Not sure if they're the same as we call Breakfast steaks but when I get them, I make stuffing and roll them , brown them and then put them in the oven or put them in a pressure cooker......With the dripping, make gravy or use packaged gravy....It's a favorite in this house.....
vala55
13 years ago
They used to make them thinner then they do now. They don't run them through the machine enough. I pounded them with the side of an unbreakable saucer if I got a thick one.

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What to do with Minute Steak?

Comments (11)

glenda_al

marilyn_c

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nicole__

monica_pa Grieves

nicole__

vala55

glenda_al

whimzikl

joyfulguy

irishdancersgram

vala55

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