Cook time: 1 Hr Prep time: 15 Min Serves: 4-5
4-5 pieces of cubed steak
3/4 c all purpose flour
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp pepper
vegetable oil for frying
4 medium red potatoes, sliced 1/4″ thin
1 small onion, halved and sliced
10 1/2 oz can cream of mushroom soup
1/2 soup can milk (using the soup can to measure)
pinch of salt
a little more pepper
1. Place the flour and house seasoning in a ziploc bag and combine. Put enough oil in a large skillet (that has a lid) to just cover the bottom of the pan and heat over med. high heat. Drop each piece of cubed steak into the bag and shake to coat. Place in the oil and cook for 2-3 minutes per side until golden brown. Remove to a plate and drain off any excess grease.
2. Using the same skillet, reduce the heat to low and stir in the soup and milk, combine well. Add the potatoes and onions to the skillet and then add the meat back into the pan. Cover and cook on low for 1 hour. Season with a little salt and pepper just before serving.
3. NOTE: If using the crock pot, brown the meat and then place in the bottom of the crock pot, top with the onions and potatoes and then combine the soup and milk and pour over the top. Cover and cook on low for 4 hours.