I am sick and tired of getting tough, gristly cube steak for my chicken fried steak. What cut should I ask a butcher for to get fall apart tender, flavorful cube steak? And is the cut requested before tenderizing? And...why is it called cube steak?
These bouillon cubes are the ultimate convenience: Pop one out anytime you need a quick flavor boost in a soup, sauce or braise. If you don’t have a turkey carcass, use two roast chicken carcasses. If you don’t have parsley stems, use any other herb.