Cubed Steak Skillet Supper |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I FIRST made this delicious main dish in the '70s for a progressive dinner party. It was so easy to prepare. This fast recipe came in handy while I was a working mom, too. -Karen Rodgers, Verona, Virginia Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
dash pepper |
2 beef cubed steaks (6 ounces each) |
1 to 2 tablespoons canola oil |
1 small onion, sliced |
1 can (15 ounces) sliced potatoes, drained |
1 can (14-1/2 ounces) french-style green beans, drained |
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted |
paprika |
Directions:
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add steaks, one at a time, and shake to coat. In a large skillet, brown steaks on both sides in oil until no longer pink. Set aside and keep warm.
2. Add the onion, potatoes and beans to skillet; stir in soup. Return steaks to skillet. Cover and simmer for 15 minutes or until meat is tender. Sprinkle with paprika. Yield: 2 servings.
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