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Easy Weeknight Meal Recipes
Spring is busier than ever and you still need time to enjoy the weather. Try a quick weeknight meal.
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Beef Cubed Steak with Mashed Potatoes Recipe
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Beef Cubed Steak with Mashed Potatoes Recipe - Related Content
Enjoy a cup of one of our favorite beef soup recipes.
Check out all of our beef recipes.
View our collection of potato recipes.
Entertain your guests with one of these prime rib recipes.
Try sweet potatoes in place of the regular russets to change things up.
Quick Tips
Allow ½ pound of raw, whole potatoes per person when preparing mashed potatoes.
Prior to boiling, cut potatoes into even pieces to ensure even cooking.
A few drops of vinegar added to the water when boiling potatoes will help maintain their white color.
The proper beef roast cook times and the correct beef cooking oven temperatures are extremely important. The optimum flavor and tenderness of various beef roasts can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef roasts.
Sweet Potatoes
A tuber vegetable originating from Central America that is typically referred to as either a Sweet Potato or yam in the U.S. It is common for food stores to display and people to refer to the Sweet Potato as a yam, when it is actually a Sweet Potato.
Rotisserie Grilling Beef | Doneness
For general guidelines on rotisserie grilling, see Rotisserie Grilling Basics.
Rotisserie Grilling Beef
There are two methods of cooking beef using a rotisserie: direct heat cooking and indirect heat cooking.
The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the cut of beef and the quality of the meat.
The 7-bone steak is a cross cut steak of the shoulder blade. It gets its name from the cross cut of bone that is shaped like a "7".
The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals.
A generic name given to a steak cut from the beef tenderloin. In France, a filet steak often refers to a steak cut from an area between the tournedo and chateaubriand portions of the beef tenderloin.
A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak.
The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut.
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