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Southwestern Cube Steak: Cheap but Good

This in another cheap but good dinner. Southwestern Cube Steak is simply round steak that's been tenderized and braised with spices, liquid, and vegetables until it's fork tender. The meat is incredibly flavorful, and the accompanying sauce is piquant but not spicy hot. Plenty of onions, sweet bell peppers, and tomatoes cook with the meat, lending their wonderful flavors to the sauce. The steak and sauce are great atop rice or served with cornbread or tortillas on the side. This is a meal that's inexpensive but good enough for company.

Southwestern Cube Steak:  Cheap but Good

Southwestern Cube Steak -- Serves 4

2 tablespoons of canola oil

16-24 ounces of cube steak (or use round steak and tenderize it yourself with

a meat mallet), cut into 4 or more serving-size pieces

1/2 cup of flour

1 tablespoon of taco seasoning mix

1 teaspoon of cumin

1 teaspoon of garlic powder

1 medium onion chopped (about 1 cup)

1 medium sweet bell pepper chopped (preferably red, yellow, or orange or a


1/2 teaspoon of salt

1 1/2 cups of beef broth (or 1 1/2 cups of water and 1 1/2 teaspoons of

reduced sodium beef "Better Than Bullion")

1 14-16-ounce can of diced tomatoes

1 cup of shredded cheddar or Mexican blend cheese

1/2-1 cup of cilantro

Heat a large skillet over medium heat and add the oil. Dredge the meat in the flour, and, when the oil is hot, add the meat to the skillet and brown it for about 5 minutes on each side. Sprinkle on the taco seasoning mix, the cumin, and garlic powder. Move the meat to the edges of the pan and add the onion, bell pepper, and salt to the center of the pan, sauteing them for a few minutes. Add the beef broth and the remainder of the dredging flour, whisking in the flour or stirring it in well with a spoon. Stir the mixture again to mix all the ingredients. Bring the mixture to a boil, turn down the heat to a simmer, and cover the skillet. Let the beef and sauce cook for 30-40 minutes, periodically stirring the mixture gently. Add the tomatoes and let the mixture cook another 15 minutes or until the beef is fork tender. Turn off the heat and sprinkle on the cheese. Sprinkle on the cilantro just before serving the steak and sauce. Yum, yum, yum, yum, yum.

Southwestern Cube Steak:  Cheap but Good

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