Southern Cubed Steak Recipe

I was searching on the internet one day, trying to find a recipe so I could use up some cubed steak.   I found this recipe on another blog: (hope that link works).  I have used it several times and my family just loves it!  I’ve only used evaporated milk and I think it tastes great.  Might be trying it with buttermilk, when I have other recipes I’m using that call for it.  If you try it both ways, let me know which one you like better.  Thanks!

Southern Cubed Steak

4 cubed steaks, about 1 pound
1/2 cup all-purpose flour
1/8 teaspoon black pepper
2/3 cup buttermilk *I used evaporated milk as it worked fine
1 tube crushed Ritz Crackers or Saltines
3 Tablespoons shortening
1 can (10 3/4 ounces) condensed cream of mushroom Soup
1 cup milk

Combine flour and pepper in a shallow bowl.  Pour buttermilk into a second bowl.  Put cracker crumbs into a third bowl.

Dredge cubed steaks in the flour, dip into the buttermilk and coat with the cracker crumbs, pressing with hands if necessary to coat thoroughly.

Melt shortening in a large skillet over medium-high heat.   Cook steaks for about 3 minutes on each side, or until nicely browned and cooked through.

Drain off most of the excess fat, leaving the dregs (the tasty brown bits).  Put the meat to the side.

Add soup and milk to the skillet drippings; stirring and scraping up browned bits from teh botton of the skillet.  Continue cooking, stirring constantly, until mixture comes to a boil.  Serve steaks with the hot, creamy gravy.



Summer Tortellini Salad

This is out of the Pampered Chef®  All the Best.  I love this recipe.  I always double it and sometimes leave out the green onion…not a big fan of onions.

Summer Tortellini Salad

1 package (9 ounces) uncooked refrigerated cheese-filled tortellini (20 ounce package if doubling)

1 medium zucchini, thinly sliced

1 larger carrot, peeled and chopped

1 pint cherry tomatoes, halved

4 green onions with tops, thinly sliced

1/4 cup snipped fresh parsley

1/2 cup fat-free ranch salad dressing

2 Tablespoons grated fresh Parmesan Cheese

1) Cook tortellini according to package directions; drain and rinse under cold running water.  Place pasta in large Bowl and set aside.

2) Meanwhile, slice zucchini, chop carrot, cut cherry tomatoes, thinly slice green onion and snip fresh parsley.

3)  Add vegetables to tortellini.  Pour salad dressing over salad.  Grate parmesan cheese over salad; mix gently. Cover; refrigerate at least 2 hours before serving.

Easy Enchiladas

I got this recipe from my MIL (mother-in-law).  This is my Husbands favorite Enchilada recipe.  He doesn’t like the “sour cream/white sauce” enchiladas.  So this is what we have pretty regularly!  Enjoy

Fry 1 lb.  hamburger

Tortilla shells, warmed (about 6-8)

Refried beans, warmed

Grated Cheese

Sliced Olives

Enchilada Sauce

Pour enchilada sauce into medium sized bowl.  Dip tortilla shell in sauce and lay on plate.  Put 1-2 Tbsp. of refried beans in center of shell and top with desired hambuger, cheese and olives.  Continue filling baking dish with desired amount of tortillas.  Pour remaining enchilada sauce over top of rolled tortillas and sprinkle with grated cheese.  Bake 350° for 20 minutes.

Potato Casserole

This is a potato casserole that my Mother-in-law makes all the time during the holidays.  I’m not sure where she got it or anything, but  I LOVE IT!

Potato Casserole

10 medium potatoes, boiled and chopped (with some small and bigger chuncks)

1 can cream of mushroom soup

1 cube butter, melted

1/3 cup chopped onion

1 pint sour cream

1 1/2 cup grated cheese

salt and pepper to taste

Mix soup, butter, onion, sour cream, cheese and salt and pepper.  Stir into potatoes.  Heat 350° oven until bubbly, about 30 minutes.

May also add cubed ham and top with corn flake crumbs before heating.  (I usually don’t add the ham or the corn flake crumbs)

Fabulous Fajitas

Okay, I haven’t tried very many fajita recipes, but of the ones I have tried this is THE best one!  I subscribe to Taste of Home magazine and found this on their website.  What I did different:  Instead of just a green pepper I used frozen peppers (yellow, red and green); it’s a fajita mix.   I also used very little red pepper flakes as my husband and I aren’t big fans of spicy foods and I wanted it a little more kid friendly!

*Sorry for the spacing…couldn’t get it to work for me. 🙂

Fabulous Fajitas 

1-1/2 pounds boneless sirloin steak, cut into thin strips

2 tablespoons vegetable oil

2 tablespoons lemon juice

1 garlic clove, minced

1-1/2 teaspoons ground cumin
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes
1 large green pepper, julienned
1 large onion, julienned
6 to 8 flour tortillas (8 inches)
Shredded cheddar cheese, salsa, sour cream, lettuce and tomatoes, optional


1)  In a skillet, brown the steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Add lemon juice, garlic, cumin, salt, chili powder and red pepper flakes; mix well.
2)  Cover and cook on high for 2-1/2 to 3 hours or until meat is almost tender. Add green pepper and onion; cover and cook for 1 hour or until meat and vegetables are tender.
3)  Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes, if desired. Yield: 6-8 servings.

Chicken Breasts and Linguine with Creamy Tomato Sauce

I found this recipe on the web somewhere.  I have searched for it over and over again, but can’t find it again…so I am posting it here so I don’t loose it! 🙂  Hope you enjoy!

 Chicken Breasts and Linguine with Creamy Tomato Sauce

4 chicken breasts (boneless and skinless)

1 Tbsp. olive oil

1 Tbsp. butter

1 tsp. salt

1/2. tsp pepper

1/2 tsp paprika

2 or 3 onions, sliced

2 to 3 cloves of garlic, minced

1 can diced tomatoes with juice

1/3 cup heavy cream

1 cup chicken broth

2 tsp. dried basil

1/8 tsp. cayenne pepper (or to taste…I did a couple SMALL pinches.)

6 oz. linguine, broken into thirds  

Mix salt, pepper, and paprika, sprinkle on both sides of chicken breasts (I did this as I was putting them in the pan). Melt butter with oil in a large skillet over medium high heat.  Brown chicken breasts for 2 to 3 minutes on each side, remove and set aside (my chicken took a little longer they were pretty thick pieces).   

Put onions in the pan next; saute until they are translucent.  Add garlic, saute briefly before adding next ingredients.  

Add tomatoes, cream, chicken broth, basil and cayenne, bring to a boil.  Add linguine, pressing to submerge.   Put chicken back on top with any juices that have collected in the dish; turn down to a simmer and cover.  Cook an additional 15 minutes.  Remove chicken, stir and cook until sauce has thickened.  

You can increase the onions and linguine, but make sure you increase the chicken broth and cream by 1/4 cup.   Enjoy!