Steaks and Chops: Cube Steak Parmesan

Jan 19, 2006 I'm giving this 5 stars because my husband really liked it. I would have only given it 3 stars. I will make it again, but I will change a few things. For starters, I didn't think the cubed steak got tender enough, so it needs to be cooked longer. I will probably brown it the same way, pour the sauce on, cover and cook for an hour or more. Secondly, I would use a marinara sauce or pasta sauce instead of plain tomoato sauce. There wasn't enough flavor for me in the tomato sauce, even with the basil & sugar. My husband works for a tomato company, so I'm pretty used to spicy, flavorful sauce and this didn't do it. Even my dh complained about that a little and thought it would be better with a jarred spaghetti sauce. However, it smells fabulous and with a few alterations, I can see this being a 7 star recipe! P.S. I also didn't like the cheese on the top, but that is just me. My 3 year old daughter loved it.

—DGREENE1096 

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