Quick Cube Steak with Mushroom Gravy

This is a quick moving recipe, so I recommend that you have everything prepped before starting.  I also recommend that you have easy/quick sides ready to go.  I chose to make mashed potatoes in the Instant Pot and warm up a can of green beans for this meal; this kept my hands free to focus on the steaks. 

The gravy involves approximate measurements for the water & cornstarch.  I really should measure!  If you feel it needs more or less water or cornstarch, feel free to alter to suit your tastes.

Cube Steak with Mushroom Gravy

for the steaks:

1 lb. (about 4) cubed steaks

1/3. c. flour

1/2 tsp. salt

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. ground black pepper

1 Tbsp olive oil

for the gravy:

1 to 2 Tbsp. olive oil *I started with one Tbsp. and added more as the veggies soaked it up*

1/2 of a medium onion, sliced into rings

6 to 8 oz. fresh mushrooms, sliced

1 c. beef broth

1 pkt. onion soup mix

approximately 1 c. water mixed with 2 Tbsp. cornstarch

Combine the flour, salt, onion powder, garlic powder and black pepper in a shallow bowl or on a plate. Press the mixture, as much as possible, on both sides of the steaks.

 Heat the olive oil in a pan.  Brown both sides of the steaks, keeping as much of the coating on the steaks as possible.  They do not need to be cooked all of the way through.  Remove steaks to another plate.

For gravy, add 1 Tbsp. olive oil to the pan in which the steaks were browned.  Add the sliced onion and stir until almost translucent, then add the mushrooms and stir/saute until they are golden.  You may have to add more olive oil as the veggies soak it up.  Mix the beef broth and onion soup mix together, then add to the pan with veggies.  Be sure to scrape browned bits off the bottom of the pan as you stir this mix together.  Add the water/cornstarch mixture until desired taste/thickness.  Add more water if too thick or salty and work a bit of cornstarch into the water (before adding) to maintain the thicker texture for gravy.

When the gravy is as you like it, add the steaks back to the pan and cover with gravy mixture as much as possible.  Set to a lower temp to simmer while you finish the sides you planned.  

Enjoy!

Easy Chicken Tetrazzini

 This is a great choice for an easy, quick to prep, and tasty dinner!

Chicken Tetrazzini

12 to 16 oz. spaghetti

2 12 oz. cans chicken breast chunks or approximately 3-4 cups cut up leftover cooked chicken

16 oz. sour cream

4 to 8 oz. canned mushroom pieces, drained

2 cans cream of mushroom soup (or sub 1 can cream of chicken for a cream of mushroom)

1/3 c. melted butter

1/2 c. chicken broth (or 1/2 c. water + 1/2 tsp. chicken soup base powder)

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

2 to 3 c. shredded Italian blend cheese (or mix 2 c. mozzarella and 1/4 c. parmesan)

2 tsp. dried parsley

Cook spaghetti according to package directions.  While waiting for the water to boil/spaghetti to cook, mix the rest of the ingredients except cheeses and parsley in a large bowl. 

Preheat oven to 350°F and grease a 9 x 13 in baking dish or cake pan.  

Drain spaghetti, rinse, and mix with the ingredients in the large bowl.  Pour into the greased pan.  Top with cheeses, then sprinkle with the parsley.  Bake for 35 to 40 minutes.

Makes 6 to 8 hearty servings.

Nice to serve with garlic rolls or bread, and a tossed salad.

Instant Pot Chicken Stew and Dumplings

 I wanted some total comfort food on a cold night, and wanted it fast.  Instant Pot to the rescue!

Dumplings are a quick bread, and over-working the dough after adding liquid to the dry ingredients will result in a rubbery texture.  Be careful to mix only as needed.  I find that using clean fingers mixes the best with minimal work.

Instant Pot Chicken Stew and Dumplings

1 lb. (approx) chicken boneless, skinless chicken breast, cubed

3 carrots, peeled and sliced

3 stalks of celery, sliced

1 medium onion, cut up

2 cloves or 1 tsp. minced garlic

1 tsp. dried parsley

4 1/2 to 5 cups chicken broth (or water mixed with chicken soup base, 1 tsp. base per c. water)

Put all of the ingredients in the Instant Pot and stir to mix.

Dumplings:

2 c. flour

2 tsp. baking powder

1 tsp. dried parsley

3/4 tsp. salt

2 Tbsp. cold butter

3/4 c. milk

Mix 1st four ingredients together. Cut in cold butter with a pastry cutter or fork until particles of butter are small, like peas. Add milk and "work" until barely mixed.  Drop by spoonfuls into the soup mixture in the Instant Pot.

Put the lid on the Pot and seal.  Make sure vent is set to seal, not exhaust.  Cook on high for 5 minutes, then let it do a natural release - 20 minutes for an 8 qt. pot and 25 minutes for a 6 qt pot.  Release the rest of the pressure through the exhaust valve before removing the lid.  VOILA!

BE SURE TO FOLLOW ALL SAFETY GUIDELINES WHEN USING YOUR PRESSURE COOKER.

The Perfect Chocolate Chip Cookie

 I've been on a quest for a recipe for a soft yet crispy and consistently chocolatey chocolate chip cookie.  I found one that was close and tweaked it a bit.

Butter and eggs are used at room temp, and the recipe doesn't work as intended if you use cold butter.

Chilling the dough is important in this recipe, so don't skip it.  

The Perfect Chocolate Chip Cookie

3/4 c. butter, room temp

3/4 c. light or dark brown sugar

1/4 c. white sugar

1 egg, room temp

2 tsp. vanilla

2 c. all purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

12 oz. bag semi sweet chocolate chips

Mix together butter and sugars, then beat at a medium speed for 2 minutes (MUST DO!)  Add egg and vanilla and mix well.  Stir together flour, cornstarch, baking soda and salt and add to the above mixture.  Mix together well; dough will be stiff and that's fine.  Stir in or use low speed on the mixer to add the chocolate chips.  Cover bowl with plastic wrap and chill for 1 hour to 2 days.  

Remove the bowl from the refrigerator and let it set for 10 minutes.

Preheat oven to 350°F.  Roll the dough into balls about 1" to 1 1/4" in diameter.  Set onto non-stick or parchment paper lined cookie sheets (I get 12 on a pan).  Bake 10 to 12 minutes until barely browned on top and set.  Cookies are soft, so let them sit for a minute before removing from cookie sheets to cool.

Makes 2 1/2 to 3 dozen cookies.