Smothered Steak and Potatoes
A good way to fix round or cube steak. If you're in a hurry, use canned new potatoes with the juice drained to substitue for the boiled potatoes, but add them at the very end - just long enough for them to heat up good."This was a REALLY delicious and simple dish to make. Awesome dish that will fill you and leave you saying, Mmmm, that was good!"" - mchavira3
Yield: 6 Ready in 45 minutes
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Verified by stevemur
|1 poundTenderized round steak; or cube steak|
|2 mediumPotatoes; peeled and sliced|
|1 mediumOnion; peeled and sliced|
|1 14.5 ounceStewed tomatoes|
|1/2 teaspoonGarlic powder; or minced garlic|
|4 tablespoonVegetable oil|
|Water; as required|
|1 cupMinute Rice; cooked by package directions - optional|
Smothered Steak and Potatoes Preparation
Cut steak into serving sized pieces. Mix flour, salt, and pepper in a medium bowl. Heat oil in a large, lidded skillet. Meanwhile, dredge the pieces of steak in the flour mixture and fry in hot oil until browned on each side. Remove the steaks from skillet to a plate lined with paper towels to absorb the grease. Wipe excess oil from the skillet. Boil the sliced potatoes in a sauce pan with enough water to cover until crispy-tender. Drain the water from the potatoes and set them aside.
Return the steak to the skillet and top with onion, stewed tomatoes, and garlic powder. Cover and cook on low, stirring ocassionally, for 30 minutes, or until the onions are tender. Add the potatoes, cover, and continue cooking until the potatoes are tender. Add a little water if it gets too thick. Add salt and pepper to taste. Serve on a slice of bread or rice.
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