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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is adapted for the freezer, originally found in the book Saving Dinner. Ingredients:
3 tablespoons flour |
salt & pepper |
6 cube steaks |
1 tablespoon butter, divided |
1 tablespoon olive oil |
1 onion, chopped |
2 garlic cloves, pressed |
16 ounces beef broth |
1/2 teaspoon thyme |
1 teaspoon worcestershire sauce |
2 cups frozen peas |
egg noodles |
Directions:
1. Combine flour and salt and pepper to taste. Mix well. Dredge meat in flour on both sides.
2. In a skillet, heat half the butter and half the olive oil together over medium-high heat. Add onion and garlic and saute. Add remaining oil and butter then add meat, cooking on both sides till browned.
3. Stir in broth, scraping up any browned bits from the pan. Turn the heat down to a simmer, add thyme and Worcestershire sauce and ook for 15 minutes more, stirring occasionally. Add peas, salt, and pepper to taste.
4. Serve over egg noodles.
5. If preparing for the freezer:
6. Remove meat after step 2. Freeze.
7. Complete step 3. Freeze.
8. To reheat:.
9. Thaw.
10. Place all ingredients in an oven safe pan. Heat at 350 until warm. Serve over egg noodles.
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