I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.
Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it.
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Winter in Wisconsin calls for comfort food and while it’s not usually healthy, it is … comforting. This next recipe is one I found through my Twitter feed. It comes from thesounthernladycooks.com and with a quick trip to the grocery store, it can be completed in a matter of minutes for a comforting, quick meal.
Cube steak with onion gravy
1½ to 2 pounds cube steak
¼ teaspoon pepper
¼ teaspoon salt
¼ cup flour
¼ teaspoon garlic powder
½ cup oil (I cut this down to ¼ cup)
1 14-ounce can beef broth
1 onion, cut into rings
1 8-ounce package mushrooms, sliced (my addition, optional)
1 package dry onion soup mix
Season the cube steak with salt and pepper and set aside. Mix together the flour and garlic powder in a shallow dish and coat the cube steak with the flour mixture. In a skillet heat the oil and cook the steaks about five minutes per side until brown and cooked through. Remove the steak from the pan, add the mushrooms and sauté a few minutes before adding the beef broth, onion and dry onion soup mix to the pan and cook until the onions are done. Return the steaks to the pan and serve with rice, noodles or potatoes.
For a thicker gravy, add a little of the leftover flour to the oil after sautéing the mushrooms.
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