*** This is a very southern, fattening recipe. If you don’t like butter, stay away! ***
Want to know what I cook up for dinner on a regular basis? This is one of our staple meals (thanks to my dad growing up) and one of my husband’s favorites. Please keep in mind that I’m not the exact measurement type, so you may need to tweak this to your tastes.
- 1 pack cubed steaks (4 in a pack, usually around $3.00/lb)
- 1 stick unsalted butter
- 1 package noodles (we prefer spirals or bowties because they soak up more gravy!)
- 3 cans Campbell’s Cream of Mushroom soup (this is one thing I won’t buy generic) or 1 large can
- milk (around 1-2 cups)
Put the noodles on to boil while you are working on the meat. Melt the butter (a half stick works if you want to make it a little more healthy) and fry the cubed steaks until brown. By the way, we switched back to butter last year because even though it’s more fatty, it has a lot less preservatives (which I am convinced are a lot of the cause behind our rampant cancer problem – all those artificial ingredients can’t be good for our cell reproduction!). We’ve noticed absolutely no difference in our weight or fat-to-muscle ratio. Now that my tangent is done, remove the meat from the pan and set aside. Leave all the yumminess in the pan, though.
Next, turn down the heat on the skillet and add the mushroom soup. Quickly whisk in some milk with the soup-drippings mixture (I use a plastic whisk because we can’t stand the sound of metal on metal) until it has the consistency of a gravy. Taste it to see if you think it’s too thick or (hopefully not) too thin. We don’t add any salt or pepper, but you may add these if you wish, although I think it has enough salt as it is.
Then, plate your meal with noodles and cubed steak covered in a generous helping of gravy (hint: use a small measuring cup to scoop it out). Very fattening, but of course, very good!