Cubed Steak Alfredo Thing
I’d call this a halfway-ERROR.
I liked the pasta with all of the ingredients except for the cubed steak… which in my opinion turned out tough and not delicious at all. The guy liked it though.
We’re kind of motivated to not have to move all of our pantry things we took with us (which wasn’t all of our pantry btw) AGAIN… so I decided to “bust” some of it.
Basically what you see is what you get… I cut up the artichoke hearts and olives, cooked the shell pasta (and some spaghetti since there weren’t that many shells), and heated up the alfredo sauce.
While I was doing that, the cubed steaks were cooking with garlic, salt, and basil on them.
Ehh…
Anyway, I mixed all of the “stuff” into the alfredo. That was the sauce for the pasta and meat.
I really enjoyed the pasta part (who can go wrong with those ingredients?) but the meat was not up to par. In my opinion, cubed steak is best left for country fired steak.
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