wilkes

Sorry, I typed this in a hurry and covered the meat before all ingredients added. Obviously, the cover goes on after all ingredients are placed in the baking dish. Sorry.

This was one of the favorite luncheons we served at our restaurants. It is quick to cook, economical, and a crowd pleaser.

Quick Country Style Cubed Steak dinner

1-1/2 lbs cubed steak

1-1/2 cup water (add another cup of water if you want lots of gravy.

1 can mushroom soup

1/2 cup diced green peppers - optional - (frozen or diced shoulders and ends of green peppers)

1/2 cup diced, unpeeled tomatoes - optional - (we used the shoulders of the tomatoes we sliced. No waste in restaurant means more profit.)

1/2 cup flour, peppered lightly

1 small paper lunch bag (Pour flour in bag)

Put pieces of meat 1 at a time, in brown bag and shake well.

When all pieces are floured place, uncrowded, the meat in a skillet with a little fat (mazola or corn oil) and brown on both sides. (careful or it will scorch if heat is too high)

Put browned meat into oven proof casserole or baking dish. Cover with foil. Vent on one corner.

Sprinkle onion soup mix or chopped onions over meat.

Add diced peppers and diced tomatoes.

Pour mushroom soup over onions and meat.

Add water and stir lightly to break up soup. Spread lightly over meat.

Bake at 400 degrees for 1 hour. Test for doneness/tenderness by cutting the center top piece of meat.

This is perfect for a quick dinner of mashed potatoes, corn, or peas. A French roll or a corn muffin or two will add extra zip.

You can't go wrong with a dessert of pear halves or peach halves with grated, mild cheddar cheese and a scoop of cottage cheese.