|Galatoire's: Biography of a Bistro|
|by Kenneth Holditch|
This celebration of Galatoire's, a restaurant renowned for its culinary art and French Quarter flair, features photographs, memorabilia, and 25 si...
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Brown cube steaks and drain. Cover with soup, adding enough water to make a gravy. Simmer on a low heat until done.
Place steaks in baking dish. Mix soup, milk and onions together. Pour over steak; cover and bake at 350 degrees for 1 hour. Serves 2-4.
Lightly brown steak in skillet. Place ... soup. Cover and cook at 350 degrees for 1 to 1 1/2 hours. Time varies with size of casserole. Don't over cook.
Combine flour, salt and pepper. Cut round steak in individual pieces ... bouillon. Add steak, onions and bell pepper. Bake covered at 325 degrees for an hour.
Cut steak into serving sizes. ... dish. Mix bouillon cubes, onion, celery, ... can be prepared ahead and then put in oven for a quick meal. Serves 4 to 5.
Place steaks in baking dish. Mix soup, milk and onion rings. Pour over steaks. Cover and bake 1 hour. Serves 4.
Cut steak into serving sizes. ... boiling water. Mix soup, bouillon broth and onions. Add steak, potatoes and carrots. Cover and bake 1 hour at 425 degrees.
Preheat oven to 325°F. Beat and tenderize meat. Dredge meat in flour. In a large skillet, brown meat in oil. Remove to a 9 x 9 x 2-inch baking ...
Coat cubed steaks with flour. In ... mixture over steaks. Sprinkle with parsley flakes. Bake uncovered at 325 degrees for 45 to 55 minutes. Makes 4 servings.
Stir. Place in bottom crock pot. Add: 2 green pepper, sliced 1 lb. canned tomatoes Mushrooms 2 tbsp. molasses 3 tbsp. soy sauce 1 (10 oz.) frozen ...
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