Summertime Cube Steak DinnerPrep: 20 min Cook: 20 min Servings: 4by Robyn Savoie381 recipes>
Here's a quick, colorful and delicious recipe that uses garden fresh vegetables. It's sure to please even the most picky of eaters. The recipe calls for canned diced chili tomatoes. You can use two cups diced fresh tomato or 1 pint cherry tomato, quartered or 1 pint grape tomato, sliced in half. Place in a small bowl and add 3/4 teaspoon chili powder; toss to mix. Let rest for 30 minutes before using, include the juice that accumulated. You can easily replace the beef cubed steak with pork cutlets or venison cutlets.
- 2 Tbsp. Vegetable Oil
- 1 Lb. Beef Cubed Steak (4 Oz. Each)
- 10.75 Oz. Can Campbell's® Condensed Beefy Mushroom Soup (Tip)
- 1 Small Onion, Sliced Into 12 Wedges
- 1 Small Red Bell Pepper, Sliced
- 1 Small Green Bell Pepper, Sliced
- 1 Small Yellow Bell Pepper, Sliced
- 29 Oz. Can Red Gold Diced Tomatoes Chili Ready, Undrained
- 2 Tbsp. Tomato Ketchup
Directions1.In a large skillet heat oil over medium high heat. Add cube steak and brown on both sides.2.Pour soup over cube steaks. Spread diced tomatoes and ketchup over the top of items in skillet.3.Layer the onion, green bell pepper, red bell pepper and yellow bell pepper over cube steaks.4.Cover and simmer for 20 minutes. Serve with mashed potatoes and steamed vegetables or fruit salad.Cook's Tip:1.Do not dilute the condensed soup, as per instructions on the can. Why? There will be enough liquid released from the tomatoes, onion and peppers.
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