Recipe#1590

Title: Cube Steaks

From: Sarah Ashton Sarah_Ashton@smtpgw.musc.edu 
 Newsgroups: rec.food.recipes 
 Subject: Cubed Steak 
 Date: 20 Jul 1995 05:48:45 -0600 
 Message-ID: <3udmtt$pbp@nellie.musc.edu> 

6 cubed steaks
 flour
 salt and pepper
 1 lemon
 6 anchovies
 6 capers
 2 tbs butter
 2 tbs peanut oil
 Pat the cubed steaks dry, then dredge them in flour lightly seasoned
 with salt a nd pepper.  Cut 6 thin slices of lemon, remove the
 rind.  Roll each anchovy around a caper (you can buy these already
 rolled).  Heat butter and oil over medium heat.  When the butter/oil
 is hot, saute the steaks, browning on each side around three minutes
 per side.  Do not croud them in a pan, use two pans if necessary.
 Remove to a hot platter, top with lemon slice then anchovy-wrapped
 caper.  Serve immediately.  The object of the lemon/anchovy/ caper
 topping is to mash it into the cubed steak before eating it. This
 is also an excellent way to prepare venison cubed steaks.