Cubed Steak Skillet Supper

Name: Cubed Steak Skillet Supper
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 340 grams beef cubed steaks each); 1 Tbsp canola oil; 283 grams can condensed golden mushroom soup, undiluted; 31 grams all-purpose flour; 397 grams can French-style green beans, drained; 1 small onion, sliced; 2 servings Paprika; 1 Dash pepper; 425 grams can sliced potatoes, drained; 0 teaspoons salt

Cubed Steak Skillet Supper is Head to the store and pick up salt, canolan oil, onion, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 30 minutes. Skillet Steak Supper, Cubed Steak Diane, and Cubed Steak Stroganoff are very similar to this recipe.

Instructions

In a large resealable plastic bag, combine the flour, salt and pepper.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Equipment you will use

Ziploc Bags

Add steaks, one at a time, and shake to coat. In a large skillet, brown steaks on both sides in oil until no longer pink. Set aside and keep warm.

Ingredients you will need

Steak

Shake

Cooking Oil

Equipment you will use

Frying Pan

Add the onion, potatoes and beans to skillet; stir in soup. Return steaks to skillet. Cover and simmer for 15 minutes or until meat is tender.

Ingredients you will need

Potato

Steak

Beans

Onion

Meat

Soup

Equipment you will use

Frying Pan

Sprinkle with paprika.

Ingredients you will need

Paprika

Equipment

Ziploc Bags

Frying Pan

Ingredients

Servings:

340grams

beef cubed steaks each)1Tbsp

canola oil 283grams

can condensed golden mushroom soup, undiluted 31grams

all-purpose flour 397grams

can French-style green beans, drained 1small

onion, sliced 2servings

Paprika 1Dash

pepper 425grams

can sliced potatoes, drained 0teaspoons

salt

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Cube Steak works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Louis Roederer Cristal Brut with a 4.6 out of 5 star rating seems like a good match. It costs about 299 dollars per bottle.

Louis Roederer Cristal Brut

Cristal, the jewel and tête de cuvée of Champagne Louis Roederer, was created in 1876 for the Tsar Alexander II of Russia. It remains faithful to its origin, inspired by elegance and purity. Cristal is produced with regimented standards of winemaking that require a rigorous selection of crus, vintages, grapes, and wine.Cristal is produced using only the finest vintages from crus guaranteed to originate from the Louis Roederer vineyard. All the exceptional characteristics of the 2002 vintage have literally been captured in this Cristal 2002, which is generous and lush, revealing perfect balance between concentration and finesse, freshness and vinosity, intensity and refinement. In three words: proud, rich and luxurious.Cristal 2002 is brilliant yellow with light amber highlights and has a beautiful mousse with fine cordon of persistent and regular bubbles. The nose is intense and delicate, revealing a clean and well-blended mixture of flavors of honey, cocoa, lightly toasted hazelnuts, candied citrus fruit. A savory explosion of ripe fruit on the attack, the wine reveals red fruit, white chocolate, caramel and Danish pastry, typical of Cristal. Its silky, concentrated texture relies on its intense, powerful and vinous structure, but maintains refinement. The palate builds up to attain a delicious sensation of well-blended harmony of flavors. A fresh finish with a hint of bitterness makes it almost crunchy.