Just a plain post today. It's finally snowy here and Bear is thrilled (me not so much). I am looking forward to some hot cocoa and maybe a stew for dinner. I just wanted to share this super quick family favorite that only takes about 30 minutes cook time and about 10 prep.
1 Onion - whatever you have pearl onions work too
10 Little red potatoes - the kind that come in a bag
1 bag frozen broccoli
1 large tomato
2 Carrots (OR handfull of baby carrots)
1 lb Cube Steak
Beef Bullion - we use the better than bouillon low sodium paste
1/2 Cup Flour
2 Bay leaves
1 tbs Butter
2 Cups hot water
Cut the potatoes into even 1 inch cubes, chop onion into bite size pieces as well as carrots. Set aside.
In a shallow dish combine 1/2 cup flour, 1 tbs rosemary, 1 tsp thyme and a few grinds of pepper. Mix together and remove 2 tbs of mixeture to set aside. Coat both sides of the cube steak. In a large skillet, put 1 tbs butter and 2 tbs olive oil on medium heat. Once sizzling, add cube steak and brown both sides. Toss the cut vegetables and bag of frozen broccoli and 2 bay leaves on top and add 2 cups of hot water and 1 bullion cube. Cover and bring to boil.
In the bowl with your flour mixture add 2 tbs cold water and whisk until mixed in. Pour slowly into the skillet while mixing. Let simmer on medium heat until sauce thickens. If the sauce is not getting thick, add more flour/cold water mixture.
Slice tomatoes thin and put on top of the stew and sprinkle with dill. Let cook covered until tomatoes are hot. Remove bay leaves and serve.
I like to make biscuits to go with this but it is a perfect quick meal that tastes like it came from a crock pot - yum!