Recipe by children from A to Z
I have made this several times and everyone loves it. Good use for cube steak. Great paired with some homemade bread and you have a real comfort meal on a chilly night or afternoon for lunch.
Top Review by CookOneEatToo
I used this recipe with a pound of venison cube steak. This is basically a nice beef stew recipe, nothing extraordinary but definitely a staple for winter comfort foods. I omitted the tomato sauce and added 2 cups of water. I felt with all those nice vegetables, and the very slightly stronger flavor of the venison that canned beef stock wasn't necessary. It was very flavorful and the meat was lovely and tender. I might omit the flour next time because I think the potatoes do a nice job of thickening the stock and that the flour used for dredging actually makes it a bit too thick. Overlal, a good, basic recipe.
- 3 tablespoons flour
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 4 cube steaks, cut into strips
- 3 tablespoons shortening
- 1 teaspoon salt
- 4 potatoes, cut into chunks
- 1 large onion, thinly sliced
- 1 garlic clove, minced
- 1 (16 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1⁄2 green pepper, cut into strips
- 1 (10 ounce) package frozen peas
Directions See How It's Made
- Shake flour, salt and pepper in plastic bag . Shake beef in flour mixture until coated.
- In a dutch oven, melt shortening, cook and stir beef over medium heat until brown.
- Add salt, potatoes, onion, garlic, tomatoes and tomato sauce.
- Heat to boiling; reduce heat, cover and simmer, stirring occasionally, 30 minute.
- Stir in green pepper and peas.
- Heat to boiling; reduce heat. Cover and simmer until peas are tender, about 5 minute.