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Cubed Steak

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.

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