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.
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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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 6|
|Calories from Fat: 94 (22%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 39.6mg||12 %|
|Sodium 69.8mg||2 %|
|Potassium 657.7mg||17 %|
|Total Carbohydrate 57.5g||17 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 53.9g|
|Protein 23.1g||33 %|
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Calories per serving: 419
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