Ingredients:

6 beef cube steaks

1 stick unsalted butter

1 large white onion, chopped

2 large garlic cloves, minced

1 package baby bella mushrooms, sliced

1 can cream of mushroom soup

1 cup buttermilk

2 tablespoons fresh parsley, chopped

4 russett potatoes, chopped

2 carrots, peeled and diced

salt and pepper, to taste

Directions:

1. Preheat oven to 375 degrees.

2. Place butter in a large skillet. Once butter is melted add in steaks and brown on both sides. Remove from skillet.

3. Add in onions and garlic, cook until tender. Stir in mushrooms, soup, buttermilk, parsely and salt and pepper. Cook until hot, do not boil.

4. In a medium casserole dish place one layer of potatoes, carrots and beef. Pour soup mixture over top, repeat for a second layer.

5. Bake in oven, uncovered, for 1 hour or until potatoes are tender.

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 beef cube steaks
1/2 cup fresh cilantro, finely chopped
1 tablespoon ground cumin
2 cups chunky salsa
1 cup Mexican blend cheese
1 avocado, peeled and sliced

Directions:
1. Preheat oven to 350 degrees.
2. Place all 4 steaks in a baking dish. Sprinkle them with cumin and cover with cilantro.
3. Cover with foil and bake for 12-15 minutes.
4. Remove foil and cover steaks with salsa. Place back in oven and bake for an additional 5 minutes.
5. Remove from oven, sprinkle with cheese and top with avocado. Serve once cheese is melted.

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.

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 cube steaks, about 1 1/2 lbs.
1 package onion soup mix
freshly ground black pepper, to taste
1 tablespoon olive oil
1 small white onion, thinly sliced
french bread

Directions:
1. Season steaks with pepper.
2. In medium skillet over medium-high heat add in olive oil. Once oil is hot add in cube steaks. Brown on both sides.
3. In small mixing bowl combine onion soup mix and water, see package directions for amount. Stir until smooth.
4. Pour mixture over cube steaks. Add in onions. Allow to simmer for 30 minutes or until tender.
5. Cut steaks into strips. Remove from skillet with slotted spoon and place between 2 slices of french bread.
6. Use left over gravy as your dipping sauce.

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 1/2 lb. beef cube steak
  5 tablespoons olive oil, divided
  2 large garlic cloves, minced
  2 green onions, finely diced
  1 teaspoon corn starch, diluted in 1/2 cup of water
  1 teaspoon thyme, ground
  kosher salt and ground black pepper, to taste
 
Directions:
1. In a large skillet add 3 tablespoons of olive oil over high heat. Once oil is hot place cube steak in it and brown on both sides. Remove and set aside, keep warm.
2. Add remaining oil to skillet. Add garlic first, cook for 1 minute. Then add green onions. Cook for 2 minutes longer.
3. Stir in corn starch mixture, thyme, and salt and pepper. Stir continuously until it begins to thicken.
4. Place cube steak back in skillet. Cover and set on low and simmer for 30 minutes.
5. Remove and serve over smashed potatoes.

Ingredients:
  4 beef cube steaks
  2 tablespoons olive oil
  fresh ground black pepper, to taste
  1 10 oz. can diced tomatoes
  1 cup white rice

Directions:

1. Season cube steaks with black pepper.
2. Preheat oven, 350 degrees.
3. Heat oil in large skillet. Brown each side of cube steaks, 2 minutes each side.
4. Remove steaks and place in baking dish. Pour can of tomatoes over the meat.
5. Bake for 20 minutes.
6. Prepare rice according to package directions – serve steaks on top.

Ingredients:
  4 beef cube steaks (1 1/2 lbbs)
  1/2 cup all-purpose flour
  salt and fresh ground pepper, to taste
  4 tablespoons olive oil
  2 tablespoons brown sugar
  1 cup catsup
  1/2 cup water
  2 tablespoons Worcestershire sauce

Directions:

1. In a medium mixing bowl combine flour, salt, and pepper. Dredge each side of cube steak in flour mixture.
2. In large skillet heat oil. Place steaks in skillet. Brown on both sides.
3. Mix brown sugar, catsup, water, and worcestershire sauce in medium mixing bowl. Pour miture over steaks.
4. Cover and cook for 15 minutes until meat is tender.