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

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4.5 3 3
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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

Nutritional Facts

1 each: 368 calories, 7g fat (2g saturated fat), 85mg cholesterol, 813mg sodium, 34g carbohydrate (1g sugars, 1g fiber), 40g protein.

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
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1 Star
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MY REVIEW
Worshipguy User ID: 6391761 128248
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
beefbabe User ID: 5851198 62704
Reviewed Feb. 20, 2013

"This was so good!"

MY REVIEW
beeje User ID: 496279 62703
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."

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