Comfort food at its best. Cubed steak and mashed potatoes.
This has always been a staple for fall and winter at our house. It's super easy and really delicious. It's just got my midwestern roots written all over it.
4 cubed steaks
1 can cream of mushroom
1/2 soup can of water
4 russet potatoes
salt & pepper
Get your skillet (i like to use my iron skillet) nice and hot so when you throw the steaks in, they begin to brown, not boil in their juices. Salt and pepper to taste as you brown both sides of steak well. Remove the steaks from your skillet and put into a baking dish. Add the can of cream of mushroom to the same skillet stirring to get up all the brown bits from the bottom. Fill your soup can half full of water and add to the skillet. Stir until smooth. Pour soup over the steaks so they are completely covered (this keeps them from drying out) Cover with foil and bake at 250 degrees for 3 1/2 hours.
Boil your potatoes until fork tender and drain. Add the butter, milk, salt and pepper to taste. After the steaks have slow baked in the soup it makes a really good gravy. Serve steak with mashed potatoes.