This is one of the meals that my mom used to cook for our lunch. Well, in my country lunch is the meal of the day. It’s the meal when the whole family gathers around the table and eat together and dinners are usually something really light, something like snacks are here in America. But after living here in America for a while I still can’t get used to eat bigger meals late in the afternoon and I guess the fact that my husband doesn’t work late in the afternoon has something to do with it so I can keep lunch as a main meal. Anyway, if I would prepare this dish as a dinner meal it wouldn’t work for me. After eating it I would probably feel like I need to go out and do something active, not going to bed with my tummy so full 🙂 But that’s just my way of meal planning you can easily make it as a dinner meal.
To cook this delicious dinner you will need:
(to make 2 servings)2 big potatoes or 4 medium (for a healthier meal use sweet potatoes)
2 cube steaks
4-5 garlic cloves
some flour to coat steaks (and an extra tbsp to thicken the gravy – optional)
First peel potatoes and cut in cubes, put them in a pot filled with salty (1tsp salt) water and cook covered on high heat until boiling. Then uncover the pot and turn heat to medium and cook until you can get a fork through potato if you stick it in. Start checking that after about 7minutes so you don’t overcook potatoes. When potatoes are done, drain them and let them rest in a covered pan. While potatoes are cooking start preparing your meat. Season with salt and pepper and lightly coat with flour, if it’s too much shake it off.
Put the skillet on high heat and pour some oil in it about 2 table spoons. When hot enough place steaks in the skillet and cook on high heat for a minute on each side. Now take steaks out of the pan, place them on the plate and cover.
Turn the temperature on medium and add a table spoon flour to the oil left in the pan and stir constantly till it starts getting yellow. If it’s too thick add a pinch of oil. (You can also skip this procedure – no flour and your gravy will be more watery which is good too – and leave stakes in the pan, add some water or broth and cook.) So when flour starts getting yellow slowly start adding cold water and stir at the same time, so you don’t have crumbs. When it gets consistent add more broth (enough to cover stakes) or just water but you’ll have to season it with salt a little more.
Now you can put your stakes back in the pan, cut garlic into small pieces and place them on the stakes, cover and cook on low temperature that it’s lightly bubbling and stir and turn stakes around from time to time. Cook for 7 more minutes, if stakes are really thin then 5 minutes. Garlic will give the gravy smooth garlicky aroma, it won’t really taste like garlic you’ll just feel the aroma. But if you really want to taste garlic then add one more clove 3 minutes before it’s done. And when it’s done you can also add some cut parsley.
Also don’t forget to prepare some salad to eat with it. I made lettuce with Italian simple dressing which is: Season salad with salt, then cut 1 garlic clove into small cuts and put on salad, then pour little oil over the salad and at last add some vinegar, you can also add a splash of water. Taste it and see if you have to add more salt or vinegar. Mix and enjoy.
Just a note:
As you can see from the photos, I didn’t use cube stakes. I usually buy big piece of beef for roasting and half of it I cut it into some small steaks, the rest I freeze for roasting. It can be much cheaper if you get it on sale sometimes, if not, then just get cube steaks.
Also, if you’re not sure how many potatoes you’ll need, you can peel some, cut them and spread on the plate so you can see the portion, it will make it much easier.
You can also mash them.