Cube Steaks And Gravy With Carrots And Potatoes Recipes

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.

POTATOES AND CARROTS BAKED IN GRAVY

Steps:

• Mix gravy with water.
• Add cream of mushroom soup.
• Spray roasting pan with non stick spray.
• Place potatoes, carrots and onions on pan.
• Pour gravy mix over the above.
• Season with salt and pepper.
• Bake covered 350 for 1 hour.

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 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.

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.