Serving Size: 6

Ingredients:

1 1/2 lbs beef cube steak, cut into small chunks
1 tablespoon olive oil
1 medium white onion, chopped
2 large garlic cloves, minced
2 cups frozen corn
4 russet potatoes, peeled and cubed
1 cup baby bella mushrooms, chopped
1 cup  beef broth
1/2 cup water
1 tablespoon basil
salt and pepper, to taste

Directions:
1. Brown the beef, onions and garlic in olive oil in skillet over medium-high heat. Place in crockpot, include all drippings.
2. Add in remaining ingredients. Cover and cook on high for 4 to 5 hours or on low for 7 to 8 hours.

3. Serve with smashed potatoes.

Ingredients:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk
salt and freshly ground black pepper, to taste

Directions:
1. In a medium saucepan add butter over medium heat.
2. Stir in flour.
3. Add milk, stir until bubbly. Then add salt and pepper.
4. As mixture boils it will thicken.
5. Serve while hot.

Serving Size: 4

Ingredients:
2 large eggs
1/2 cup milk
1/4 cup all-purpose flour
1/2 cup romano cheese, grated
salt and fresh ground black pepper, to taste
1/3 cup olive oil

Directions:
1. In a medium mixing bowl combine eggs and milk. Whisk until smooth.
2. In another mixing bowl combine flour, Romano cheese, salt and pepper.
3. Place oil in a medium skillet over medium-high heat.
4. Dip steaks into egg mixture, then dredge through flour mixture, coating thoroughly.
5. Plate cube steaks in skillet, cook until both sides are brown.
6. Remove once cooked and serve with milk gravy and yummy smashed potatoes.

Ingredients:
  4 large russet potatoes
  1/2 cup milk
  2 large garlic cloves, minced
  5 tablespoons unsalted butter
  sea salt and ground black pepper, to taste

Directions:
1. Cut potatoes into large chunks – do not peel. Place in large pan and fill with water until water covers potatoes. Boil until potatoes are tender.
2. Drain potatoes and place back into large pan.
3. Stir in milk, garlic, butter, and salt and pepper.
4. Smash and stir until potatoes are smooth.

Ingredients:

1 lb. beef cube steak, cut into 4 portions

1 10 oz. can diced tomatoes

½ cup red onion, diced

salt and pepper, to taste

1 egg

1 egg white

½ cup plain breadcrumbs

¼ parmesan cheese, grated

¼ cup romano cheese, grated

2 tablespoons fresh parsley, finely chopped

6 teaspoons olive oil, divided

4 cups arugula, chopped

¾ cup fresh basil, thinly sliced

½ a lemon, juiced

Directions:

1. In a large mixing bowl combine tomatoes, onion and ¼ teaspoon salt.
2. In a shallow dish combine egg and egg white, whisk until smooth.
3. In another shallow dish combine breadcrumbs, parmesan cheese and parsley.
4. Season cube steak with salt and pepper. Dip each piece in the egg mixture, followed by the breadcrumb mixture.
5. In a large skillet heat 3 teaspoons of olive oil over medium heat. Add cube steaks, cook for 3 minutes on each side. Remove from skillet, set aside and keep warm.
6. Add Romano cheese to the tomato mixture. Add remaining 3 teaspoons of olive oil, arugula, basil and lemon juice. Toss until well coated.
7. Serve cube steaks on top of the arugula and tomato salad.

 This rice goes with Curried Beef Cube Steak and Sweet Potatoes (see recipe).

Serving Size: 4

Ingredients:

            1 cup Basmati rice

            1½ cups water

            1 tablespoon fresh ginger, grated

            1 cinnamon stick

Directions:

1. Place water in a medium saucepan. Add ginger and cinnamon.
2. Bring water to a boil.
3. Stir in rice, cover and let cook on low heat for 20 minutes.