In the interest of time, both blogging and in the kitchen, I have a wonderfully tasty, simple and inexpensive recipe for you.
Tenderized cube steaks were on sale last week, and since Beloved loves chicken fried steak and it’s hard to come by up here, I picked up a couple of packages. Alas, work got in the way, and I found myself with several thawed steaks the other night, but no real time to batter and fry them, much less make cream gravy and mashed potatoes.
Then it dawned on me that a couple of nights prior, I’d accidentally opened a can of cream of mushroom soup (I thought I’d grabbed a can of tomato soup out of the pantry) I’d then dumped into Tupperware and put in the fridge. So I threw this together and served it with plain white rice and some frozen broccoli. These would be equally good with mashed potatoes – any kind of potatoes, really – or buttered noodles.
Necessity and one can of accidentally opened cream of mushroom soup is, indeed, the mother of invention.
4 – 4 oz. tenderized cube steaks
1 can cream of mushroom soup
Heat a large skillet, and pour in a tablespoon or two of the vegetable oil. Rub the steaks on each side with a little salt, pepper and garlic powder and fry them briefly, turning once, until brown on each side. Remove to a plate and set aside.
Empty the can of cream of mushroom soup into the pan and stir in enough milk until it’s the consistency of gravy, scraping up the brown bits from the bottom of the skillet. Place the steak back in with the soup/milk mixture along with the juices that accumulated on the plate.
Cover and cook for 15 – 20 minutes, stirring occassionally. Remove the lid for the last 5 minutes or so, to allow to thicken if the mixture looks too thin.