Kiddo has tossed a salad. Hubby has mashed the potatoes. The table on the back patio is set for three. I love summer evenings, don’t you? Oh to the simple things . . .
Peppered Cube Steak
1 pint Grape Tomatoes
3/4 teaspoon Mexican Chili Powder
2 tablespoos Vegetable Oil
1 Lb. Beef Cubed Steak (4 Oz. Each)
10.75 Oz. Can Campbell’s Condensed Beefy Mushroom Soup
1 Small Onion, Sliced Into 12 Wedges
1 Small Red Bell Pepper, Sliced
1 Small Orange or Green Bell Pepper, Sliced
1 Small Yellow Bell Pepper, Sliced
1 tablespoon Tomato Paste (from tube)
Cut tomatoes in half. Place tomatoes in a bowl. Toss with chili powder and allow to sit for 30 minutes for the flavors to develop.
In a large skillet heat oil over medium high heat. Add cube steak and brown on both sides.
Pour soup over cube steaks. Spread diced tomatoes and ketchup over the top of items in skillet.
Layer the onion and bell peppers over the cube steak.
Let simmer for 20 minutes or until steak is fork tender.
Original recipe shared by Robyn Savoie at Cook Eat Share
This beefy cube steak is best served over a bed of mashed potatoes with a simple salad on the side. Use your favorite mashed potato recipe or try mine below.
Creamy Mashed Potatoes
6 russet potatoes, peeled and cut into cubes
salt and pepper to taste
1/4 cup butter
1/4 cup heavy cream
1/4 cup Sour cream
Place cubed potatoes in a large saucepan. Cover with cold water, salt liberally, and bring to a boil over medium heat.
Boil for 10-15 minutes until potatoes are easily pierced with a fork. Drain potatoes well.
To the now empty pot, add butter and heat until lightly browned and sizzling. Remove from heat, add heavy cream and sour cream. Stir to blend. Return to low heat.
Add potatoes. Mash well. Taste and season with a little salt and pepper if desired.