Recipe

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• 1/2 tsp salt
• 24 oz cube steaks
• 1/2 cup all-purpose flour
• 1 tsp pepper
• 4 1/2 tbsp vegetable oil
• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 1 (14 1/2 oz) can petite diced tomatoes
• 12 oz cola drink
• 1 tbsp beef bouillon granules
• 2 tbsp tomato paste

• 1 Sprinkle salt evenly on both sides of the cube steaks. Combine flour and pepper in a shallow dish; dredge steaks in the flour mixture.
• 2 Brown 2 steaks in 1 1/2 tbsp hot oil in a large nonstick skillet over medium high heat 3 minutes each side; drain on paper towels. Repeat with remaining steaks and oil. Drain drippings from skillet, reserving 1 tbsp oil in skillet.
• 3 Saute onion and bell pepper in hot drippings 7 minutes or until tender.
• 4 Add diced tomatoes and remaining 3 ingredients to skillet. Bring to a boil, and cook, stirring often, 5 minutes or until slightly thickened. Return the steaks to the skillet; cover and cook over low heat 55 to 60 minutes or until tender.