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Cube Steak Stew

By: Joyce

"A fast and easy stew for those cold nights when you want comfort food, but don't want to spend a lot of time cooking. It's an old favorite in our family recipe box."

Rate/Review | Read Reviews (27)

What to Drink?
	Syrah

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 1/2 pounds beef cube steak
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/2 tablespoon butter
1 onion, chopped
1 clove garlic, minced
1 cube beef bouillon, dissolved in 1 cup water
1 (15 ounce) can sliced potatoes, drained
1 (8 ounce) can peas and carrots
1 teaspoon browning sauce
1/2 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon ground black pepper

Directions

Cut cube steaks into pieces about 1/2 inch in size. Sprinkle flour over a plate, and dredge meat in flour.
In a large skillet, heat oil and butter over medium high heat. Add steak pieces, onion, and garlic to oil in pan; saute till lightly browned. Add more butter if needed.
Stir in beef bouillon, potatoes, peas and carrots, browning sauce, Italian seasoning, salt, and black pepper. Cover, turn heat down to simmer, and cook for 25 minutes. It will thicken as it cooks. Add more water if it gets too thick.