Cube Steak with Cream of Mushroom Soup

Serving Size: 4

Ingredients:
4 beef cube steaks
2 tablespoons olive oil, divided
1 small onion, diced
5 stalks of asparagus, cut into small pieces
1 large can cream of mushroom soup
1/2 can of water
salt and black pepper, to taste
1 package egg noodles, cooked per directions

Directions:
1. In a medium skillet brown cube steaks in 1 tablespoon olive oil.
2. In another small skillet saute asparagus and onions until onions are clear, season with salt and pepper.
3. Place asparagus and onions on top of steaks and add cream of mushroom soup and water.
4. Simmer for a 1/2 hour.
5. Cook egg noodles per package instructions and drain.
6. In a large mixing bowl combine noodles and mushroom soup mixture.

- You can cut cube steaks into pieces after cooking to make bites smaller.

Photo Credit: AlishaV

Cube Steak Provencal

Serving Size: 4

Ingredients:
1 lb. beef cube steak, divided into 4 steaks
3 garlic cloves, minced and divided
1 teaspoon fresh basil, chopped
black pepper, to taste
2 tablespoons olive oil, divided
1 large zucchini, thinly sliced
1 small white onion, thinly sliced
1 14.5 oz can diced tomatoes
grated Parmesan cheese, to taste

Directions:
1. In a small mixing bowl combine 1 tablespoon garlic, basil and pepper. Press mixture in both sides of all 4 steaks.
2. In a large skillet add 1 tablespoon of olive oil over medium-high heat. Add in remaining garlic then add the zucchini and onions, cook for 3 minutes. Then stir in diced tomatoes and cook for another 3 minutes. Remove, set aside and keep warm.
3. Add remaining olive oil and place cube steak in skillet. Cook on both sides for 2 minutes or until they reach desired doneness.
4. Serve with cooked vegetables.

Photo Credit: mnapoleon