YOUR MOUTH RECIPES

Name: Melt-In-Your-Mouth Cubed Steaks
Prep time: 30 min
Cook time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 - 1 1/2 cup(s) all-purpose flour; - salt and pepper; 4 - large cubed steaks; 1 package(s) Lipton beefy onion soup mix; - olive oil; 2 cup(s) water

MELT IN YOUR MOUTH CUBED STEAK | JUST A PINCH RECIPES

Melt in Your Mouth Cubed Steak | Just A Pinch Recipes image

Cube steak recipes may not appear beautiful, but boy are they tasty. This recipe is seriously so easy and delicious. No fancy ingredients here. It's a recipe that can be woven into your weekly dinner rotation. The cube steak is so tender you don't need a knife to cut it. The onion soup mix is all the flavoring you need and helps to create a flavorful gravy.

Provided by Barbara J. Lumb @barbyjane

Categories Soups

Prep Time 30 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 6

Ingredients

1 - 1 1/2 cup(s) all-purpose flour
- salt and pepper
4 - large cubed steaks
1 package(s) Lipton beefy onion soup mix
- olive oil
2 cup(s) water

Steps:

Preheat oven to 350. Heat olive oil in large (cast iron works best) skillet on med-med/high heat.
Mix flour, salt & pepper (I prefer fresh ground) in pie plate.
Dredge cubed steaks in flour mixture.
Brown steaks maybe 5 min. per side.
Turning over a few times.
Place cooked cubed steaks in a deep casserole dish. Drain oil from skillet, reserving steak/flour residue.
Mix soup mix with 2 cups water in a bowl.
Pour water into cast iron skillet.
Turn heat higher whisking to loosen browned bits in skillet. I sometimes add some of the leftover flour at this time... mixture does not need to be thick as it thickens in the oven.
Pour this mixture over cubed steaks.
Bake, uncovered, for 1 hour.
Makes its own gravy & cubed steaks are so tender, you won't need a knife!

MELT-IN-YOUR-MOUTH POT ROAST RECIPE: HOW TO MAKE IT

Melt-in-Your-Mouth Pot Roast Recipe: How to Make It image

Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth…the aroma of this English roast recipe is wonderful! —Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories Dinner

Total Time 06 hours 10 minutes

Prep Time 10 minutes

Cook Time 06 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 pound medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups beef broth
Minced fresh thyme, optional

Steps:

Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme.

Nutrition Facts : Calories 352 calories, FatContent 17g fat (6g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 657mg sodium, CarbohydrateContent 13g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 35g protein.

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