Cube Steaks And Gravy With Carrots And Potatoes Recipes

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.

CUBE STEAKS WITH GRAVY

Steps:

• Place flour in shallow dish. Add steaks, 1 or 2 at a time, and turn to coat completely. , In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a 3-qt. slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender. , In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve over mashed potatoes or noodles.

CUBE STEAK STEW

Steps:

• Cut cube steaks into pieces about 1/2 inch in size. Sprinkle flour over a plate, and dredge meat in flour.
• In a large skillet, heat oil and butter over medium high heat. Add steak pieces, onion, and garlic to oil in pan; saute till lightly browned. Add more butter if needed.
• Stir in beef bouillon, potatoes, peas and carrots, browning sauce, Italian seasoning, salt, and black pepper. Cover, turn heat down to simmer, and cook for 25 minutes. It will thicken as it cooks. Add more water if it gets too thick.

CUBE STEAK WITH GRAVY

Steps:

• Whisk flour, cornstarch, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a shallow bowl. Spread 1 tablespoon of the flour mixture onto a plate; press each cube steak into flour mixture to coat completely.
• Place coated steaks on a work surface and pound each several times with a meat tenderizer on each side to pound flour into steak. Pound each steak a second time to further incorporate flour mixture into the meat.
• Melt butter in a large skillet over medium-high heat until skillet is about 350 degrees F (175 degrees C). Cook steaks in hot butter until browned, 2 to 3 minutes per side. Transfer steaks and any stray pieces of meat to a plate and tent with aluminum foil to keep warm. Let skillet cool briefly.
• Heat the same skillet over low heat. Pour enough milk into the skillet to cover the bottom of the pan. Whisk 1 tablespoon flour mixture into hot milk until gravy has a cream-like consistency, 10 to 15 minutes. Add more flour mixture as necessary to thicken gravy. Transfer any steak scraps back into the skillet and season gravy with salt and black pepper.
• Place hot steaks on plates and top with gravy.

CUBE STEAK WITH GRAVY AND POTATOES (WW)

Steps:

• In a pot bring water and potatoes to a boil; cover and simmer 10 minutes or until tender. Drain, reserving 1/2 cup liquid. Return potatoes to pan and add 1/4 tsp salt. Mash potatoes using 1/3 - 1/2 cup of the potato liquid.
• In a measuring cup mix together broth and 2 tablespoons flour.
• Coat steaks with remaining flour (2 TB), 1/4 tsp salt and the pepper.
• Spray skillet with Pam and set over high heat. Add steaks and cook 2 minutes per side.
• Stir in mushrooms and broth mixture; bring to a boil. Cover and simmer 20-30 minutes. Uncover and cook until gravy thickens.
• Serve with mashed potatoes.

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.

CUBE STEAKS AND GRAVY WITH CARROTS AND POTATOES RECIPE

Steps:

• 1. In a plastic bag, mix the flour, salt and pepper, and add the meat, shaking gently until each piece is lightly coated. Heat the butter in the pressure cooker over medium heat ("browning" on an electric PC), add the meat and cook in small batches until browned on all sides, setting each batch aside until finished. 2. Add the onions to the cooker and cook, stirring, for about 3 minutes. Deglaze the cooker with the broth, scraping up all those crusty, brown bits from the bottom. 3. Return the meat to the cooker; place the carrots evenly on top of the meat. Place the potatoes in steamer tray or foil packed with the top left open, on top of the carrots. (I used a strainer.) 4. Lock the lid in place. Bring to 15 psi (High pressure on the electric PC), immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure, and cook for 6 minutes. 5. Remove from the heat and use the natural release method to depressurize. (20 minutes on warm for the electric PC). Carefully open the lid after the pressure drops. Prepare mashed potatoes, place the carrots in a separate dish, and the meat on a platter. To thicken the broth, skim off any excess fat, make a slurry from the flour/salt/pepper mixture and 1/2 cup water. (I just added the flour to the PC), let simmer over medium heat until it reaches the desired consistency. Serve the gravy in a separate bowl to spoon over the meat and potatoes. Servings: 6 Nutrition Facts Nutrition (per serving): 384 calories, 88 calories from fat, 9.9g total fat, 90.3mg cholesterol, 548mg sodium, 1165.1mg potassium, 36.4g carbohydrates, 3.9g fiber, 4.2g sugar, 36.6g protein, 9.4 points.