Fried Mustard Cubed Steaks Recipe
Fried Mustard Cubed Steaks Recipe photo by Taste of Home

Fried Mustard Cubed Steaks Recipe

Publisher Photo
Fried Mustard Cubed Steaks are a cinch to make but look like you fussed, writes Lori Shepherd of Warsaw, Indiana. “Instead of Dijon, you can use regular mustard, hot-and-spicy mustard or your favorite variety.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 jar (10 ounces) Dijon mustard
  • 1-1/4 cups water
  • 6 beef cubed steaks (1/3 pound each)
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Oil for frying

Directions

  1. In a large resealable bag, combine mustard and water; add steaks. Seal bag and turn to coat; let stand for 10 minutes. Drain and discard marinade.
  2. In a shallow bowl, combine the flour, salt and pepper. Dip steaks in flour mixture. In an electric skillet, heat 1/4 in. of oil to 375°.
  3. Fry steaks, two at a time, for 3-4 minutes on each side or until crisp and lightly browned. Yield: 6 servings.
Originally published as Fried Mustard Cubed Steaks in Taste of Home August/September 2005, p 20

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Fried Mustard Cubed Steaks

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 25, 2014

"I used half dijon and half yellow mustard because that's what I had on hand. It was very easy to put together, but I personally like stronger flavors than just salt and pepper."

MY REVIEW
Reviewed Feb. 20, 2013

"This was so good!"

MY REVIEW
Reviewed Sep. 24, 2008

"The Cajuns in south La. use straight mustard as a dip to coat their fish before coating with flour or fish fry to fry.  It is always good.

"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT