Smothered Cube Steak And Potatoes Food

SMOTHERED STEAK AND POTATOES

Steps:

• Cut steak into serving sized pieces. Mix flour, salt, and pepper in a medium bowl. Heat oil in a large, lidded skillet. Meanwhile, dredge the pieces of steak in the flour mixture and fry in hot oil until browned on each side. Remove the steaks from skillet to a plate lined with paper towels to absorb the grease. Wipe excess oil from the skillet. Boil the sliced potatoes in a sauce pan with enough water to cover until crispy-tender. Drain the water from the potatoes and set them aside. Return the steak to the skillet and top with onion, stewed tomatoes, and garlic powder. Cover and cook on low, stirring ocassionally, for 30 minutes, or until the onions are tender. Add the potatoes, cover, and continue cooking until the potatoes are tender. Add a little water if it gets too thick. Add salt and pepper to taste. Serve on a slice of bread or rice.

SIMPLE CUBE STEAK CASSEROLE WITH POTATOES AND CARROTS RECIPE

Steps:

• Gather the ingredients and preheat the oven to 375 F.
• Grease a 2-quart baking dish; arrange the cube steak in the baking dish along with the potatoes, carrots, and onion.
• Combine the soups in a saucepan with the butter. Place the pan over medium heat and heat until simmering. Stir to blend and pour over the steak and vegetables.

SMOTHERED CUBE STEAK AND POTATOES

Steps:

• Preheat oven to 350 degrees.
• Place flour on a sheet of wax paper.
• Lightly season steaks with salt and pepper.
• Coat steaks with flour, shake off excess
• In large skillet brown steaks on both sides in hot oil.
• Place fries and onions in a rectangular 3-quart baking dish.
• Top with steaks.
• In small bowl stir together soup and milk; pour over steaks, fries and onions.
• Tightly cover with foil.
• Bake about 1 hour or until steaks and onions are tender.

LORI'S SMOTHERED CUBE STEAKS

Steps:

• Preheat oven to 350.
• In large saute pan, on medium high, heat 2 tbsp of the oil.
• Meanwhile, place flour along with season salt in a dish.
• Mix.
• Dredge steaks, coating well on both sides.
• Reserve remaining flour.
• Fry steaks in oil for 3 minutes on both sides.
• Place in oven going baking dish coated with non stick spray.
• Add the remaining oil to the pan.
• Saute the onions for 5 minutes, then add mushrooms and continue sauteing for another 5 minutes.
• Add garlic and cook until fragrant.
• Add 1 tablespoons of the reserved flour, stir and cook for 2 minutes.
• Add the wine, cooking briefly and then the stock.
• Stir.
• Should it become thicker than you want, just add more stock.
• Cook until desired consistency.
• Add the bacon, tarragon and pepper to taste.
• Stir.
• Pour mixture over the steaks and bake 45 minutes.

SMOTHERED CUBE STEAK WITH MUSHROOMS-N-GRAVY

Steps:

• Make marinade and put with cube steaks in a zip bag. Marinate in the ice box (refrigerator) for an hour, but it is much better longer.
• Remove the cube steaks from the marinade, and sprinkle garlic powder and Italian seasoning on both top and bottom.
• Brown cube steaks on each side, set aside.
• To the drippings, add 1 tbsp of flour, 2 pats of butter and a splash of white wine to deglaze the pan. Stir constantly, adding mushrooms and cube steaks. Simmer for 10-15 minutes over medium heat.
• Serve with vegetables and warm bread or rolls.

SMOTHERED STEAK SKILLET

Steps:

• Garlic Mashed Potatoes: Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and drizzle olive oil, just enough to coat.; wrap tightly.
• Roast in 400 degree F preheated oven for approximately 45 minutes or until soft. (This can easily be done in a toaster oven; watch carefully and will take less time.) Unwrap and let cool until touchable. Peel cloves and mash with potatoes when they are ready.
• Wash and rinse potatoes under cold water. In large sauce pot, bring potatoes to a slow boil for approximately 20 minutes. The exact time depends on the size of the potatoes used. For faster cooking, cut into smaller pieces. Remove from heat and drain in colander.
• In pan or bowl, combine potatoes, peeled and roasted garlic cloves and all other ingredients and smash with a potato masher; adjust milk and seasonings. Return smashed potatoes to low heat, if necessary to keep warm. (See my suggestion in description about a cast iron pan.).
• Sauteed Onions and Mushrooms: Melt butter in skillet over medium heat and add onions and seasonings. Saute and stir until lightly caramelized. Add sliced mushrooms and stir, as needed to avoid burning, until hot.
• Sirloin Steak Skillet: Grill steaks to desired degree of doneness; slice against the grain. Melt the slices of mozzarella cheese over each shingled steak. Top with onions and mushrooms, and serve with smashed potatoes on the side.

BASIC SMOTHERED STEAK AND ONIONS

Steps:

• Mix the flour, salt and pepper together.
• Pound this mixture into the meat well.
• Cut the meat into 4-6 pieces.
• Heat the oil in a heavy skillet and cook the steaks in batches over medium-high heat until brown on both sides.
• Remove the meat and reduce the heat to medium.
• Add the onions and cook until limp and golden.
• If the pan is dry, add a few tablespoons of water to the skillet.
• Lay the meat over the onions and add the bay leaves, thyme, beer and beef stock.
• Cover tightly and reduce the heat to low.
• Simmer gently for 30-40 minutes until the meat is very tender.
• Do not let it boil.
• Remove the bay leaves and adjust the seasoning with salt and pepper.
• If the sauce is too thin, remove the meat and raise the heat; boil until the liquid thickens slightly.
• Serve the steaks topped with the onions and sauce.
• This is good served with either mashed potatoes or buttered noodles.