Cube Steak, Gravy, Mashed Potatoes. All in the Instant Pot.

Fork tender cube steak with an incredible, savory gravy!

Meat is not very affordable. Not even ground beef! I really don't trust ground beef anymore, especially if it is ground off site. Instead, when they are on sale, I buy pre-formed hamburger patties from reputable brands that use quality meat. It's a game changer. Sometimes I'll purchase a piece of chuck if it's on sale and I trust the brand/store. Gone are the days when I could pick up a hunk of chuck for 5.99. Today, that is what costs per pound!

I mostly live on organic chicken parts . . . legs and leg quarters and, when on sale or marked down, real chicken breasts with skin and bone--a recipe with ingredients I have perfected IMHO. (Recipe coming soon.) One of my grocery stores carried half chickens that are organic and air chilled, skin on, bones in. I separate the breast and wing for one mean and then the leg/thigh for another. 

I am an advocate of cube steak. No, it's not the best of cuts, (truth be told, you really never know what the cut is)  the reason it is "tenderized" or run through a machine. But, at least, it's beef. And it is still affordable while being very versatile. Check out my recipes for using cube steak to make one of my most popular recipes on this site: philly-style-cube-steak. Also cube-steak-neapolitan is a good choice, too.

Philly-Style Cube Steak

Cube Steak Parmesan

I saw this particular recipe on "The Gravy Channel." It basically uses staple or pantry items you probably already have. The link to the video is below. Of course, I added/deleted ingredients. Man, this was so good I liked the plate!

I don't like beef broth on its own because of the "tinny" taste it has. I always spike it with chicken stock which turns into a tasty liquid. It makes a lot of gravy, so be sure to have ample mashed potatoes or bread/biscuits for sopping! I froze a small container for later use. 

                      

1.5 - 2.0 lbs. fresh cube steak, larger pieces cut in half

1 can chicken broth (I used  a 10.5 oz can of Campbell's

1 can beef broth (I used a 10.5 oz. can of Campbell's

Water to make a total of 3 cups liquid

1 good tablespoon tomato paste 

Red or white wine, a few tablespoons

1 medium white onion, sliced and slices cut into half moons

2 medium garlic cloves, peeled and thinly sliced

1/2 + teaspoon Italian seasoning

1 t. apple-cider vinegar (don't omit)

1/4 teaspoon dried thyme, 

Onion powder, a few shakes

1/2 to 3/4 green pepper, sliced or cut how you wish

1/4+ teaspoon smoked paprika

1/4+ teaspoon celery seed

1/8 - 1/2 teaspoon Worcestershire sauce (don't overdo it)

salt and pepper

Butter

Olive oil

3-4 T Sour Cream, room temperature  (optional)

3-4 T Corn Starch 

3-5 Russet potatoes, peeled

Using a damp paper towel, wipe each side of cube steaks. Salt and pepper each side. Turn IP to saute mode, medium to high. Add a bit of olive oil. When hot, add onions, peppers, a pinch of salt and pepper. Stir until limp, adding more oil if needed. Add tomato paste and garlic. Stir for a few minutes to cook paste. Add wine and scrape bottom. Simmer until alcohol cooks off. Add Italian seasoning, thyme, onion powder, smoked paprika, celery seed.  Sauté until fragrant. Add three cups of the liquid. Stir in Worcestershire and apple-cider vinegar. Allow mixture to warm through. Taste. Adjust seasonings to taste again. I added more pepper.

Place meat into IP. Lower trivet/rack into IP upside down over meat and liquid mixture. Use meat to help prop up the legs against sides of the pot. It's tricky. (I have an extra trivet, so I criss-crossed both for a bit more sturdiness.) Place potatoes on top.

Turn off saute mode. Turn on pressure cook mode and time for 20 minutes. Turn off "hold/keep warm" button. When done, do a quick release. Remove meat to a platter. Taste gravy for any needed seasoning. Turn on saute mode, medium. 

Inexpensive and versatile!

Stir corn starch into equal parts water or broth, forming a slurry. Slowly pour into gravy mixture, gently stirring until thickened. It won't be super thick. 

If using sour cream, place into a small bowl. Add some of the warmed gravy and whisk until dissolved. Mixture will be a thick sauce. Gently stir into gravy. Some white specks may appear which is normal.

Turn IP off. Return cube steaks to IP. Allow to sit several minutes in warmed sauce.

Meanwhile, remove potatoes to a large bowl. Add butter, milk/cream to make your mashed potatoes, remembering potatoes take a lot of salt.

Remove meat to a serving platter. Place gravy in a separate bowl. (Now is the chance that forgotten gravy boat that sits on the top shelf!!)  Serve with a green veggie such as beans or peas. Even mushrooms. Enjoy.

Notes: You can use an immersion blender if you want really smooth gravy.

Sweet Potato with Cream Cheese, Cinnamon, Maple Syrup

Yes, I'm still moving. Who knew unpacking would be so time-consuming--and boring? LOL?

Of course, I'm concentrating on the kitchen. With a proper dish washer, I have been washing every single dish, pot, pan, utensil, bowl, I own. And it's a lot. Plus, I'm trying to downsize as I go. And keep organized.

As such, and with cluttered kitchen counters, disorganized cabinets, I keep cooking to a minimum. Well, complicated cooking.

One thing North Carolina is known for are sweet potatoes. This time of year, mountains of them, and I mean mountains, fill grocery stores and farmer markets alike. And it's no wonder as we are the country's leader of sweet potatoes and it is, in fact, my state's national vegetable. We produce over 70-80 billion pounds a year. And these ain't no scrawny sweet potatoes!

The other day, I had some cream cheese sitting on the counter and decided to add a spoonful to my mashed sweet potato along with a pat of butter. Wonderful. But it needed something more so I added a drizzle of maple syrup and loved the combo. 

The next day, I ratcheted it up a notch and added a sprinkle of Saigon cinnamon.

I boil my potatoes, but you could just as easily bake them. If you boil them and they come out overdone and too watery, simply add some instant potato flakes to thicken things up. Also works for regular mashed potatoes!

My favorite sweet potato recipe is a combo with apples. 

Truth be told . . . if I have them on hand, I love to simply mix in some frozen sweet peas . . . a bit of butter and yum!

See You in a Month or So ... (I'm Moving)

My counters are black/white/gold granite

Not my furnishings. Lots of wall space to hang art!

Lots more space and outdoor shed!

My apt. is across from white car,
ground floor. Morning sunlight.

I will most likely disappear for about a month or two as I prepare to move. My new apartment is only eleven minutes down the road; but, at my age, I will be 72 in September, moving is long and slow. August 21. The truck is scheduled for August 21. Wish me luck!

I have lived in my present apartment since I moved to North Carolina almost 16 years ago. I have more than enjoyed its rural setting, the woods, solitude and the wildlife. But I have to navigate one flight of steps to enter and to leave, which stresses my stiff legs and arthritic back. And it's just "old."

My new apartment has a bigger floor plan with a wonderful large, light and airy up-to-date kitchen. No stairs to climb. I can park right in front of my unit.

Sadly, no rural setting; so, my cat, Boo, may not be too happy. Change requires adjustment for everyone. But, he is getting older, too, and staying indoors more and more. I will, of course, miss my little garden.

Down the road I have Costco, Olive Garden, Chicken-Fil-A, Long Horn Steak House, Culvers, Aldi and Quick Trip. My favored grocery stores are close, too, minus all the usual traffic. 

When I get photos, I will post. In the meantime, continue to have a great summer and do peruse Kitchen Bounty recipes.

Oh, yea, now I have a large enough kitchen to create videos of my recipes. Fingers crossed!

Remember to subscribe if you  haven't. It costs nothing. I don't add you or sell your e-mail to anyone else.

Gary and Boo  

  

Cherry Clafoutis Recipe - How to Make A French Clafoutis

Cherry clafoutis is a cherished French dessert that appears on family tables and bistros in late spring and lasts as long as fresh cherries are available. If you ever made crepes or a Dutch Baby pancake, you can make a clafoutis. Of course, it was Julia Child who made it so wildly popular on her television show The French Chef.

This is neither a cake nor a flan. It is more akin to a Yorkshire pudding or popover. Yes, you can use other fresh fruits--even slices of banana! 

Line a pan with cherries, pour in the pop-over-like thin batter, place in the oven and voila! A wonderful summer dessert emerges! Sweet-baked cherries in a custard-like filling. What's not to like? Some add a spoonful of whipped cream--even vanilla ice cream!

First, some history. Some French adamantly insist the cherries should not be pitted because the pit contributes to both the aroma and the taste of the finished product. Some insist it should be eaten warm, not cold. Some add a bit of Kirsch, a cherry-like liquer--or a bit of cherry brandy. Some even add rum. You do you.

If guests are involved, I suggest pitting the cherries. It's not difficult and not worth the angst of someone choking on a pit or chipping a tooth or damaging dental work.

First, I will post Julia's original recipe followed by a video. Then I will post  one by Bruno Albouze, a chef I admire very much--and his creative-ingredients for a magnificent clafoutis. Followed by yet another from Recipe 30 whose clafoutis bakes rich and tall. The last video is for smaller versions (It is from Australia, the reason he has fresh cherries at Christmas.) All have great tips.

I have never used frozen, canned or dried cherries. There are many variations on You Tube, including ones for different fruits. I do not suggest raspberries because they can get mushy.

Julia Child's Cherry Clafoutis:

Serves 6-8 as a dessert; for breakfast, 4

BASIC BATTER:

• 1 1/4 cups whole milk
• 2/3 cup sugar, divided
• 3 large eggs
• 1 tablespoon vanilla
• 1/8 teaspoon salt
• 1/2 cup AP flour
• 3 cups fresh cherries, pitted
• Powder sugar for garnish

Preheat oven to 350 F.

Using a blender, combine milk, 1/3 cup sugar, eggs, vanilla, salt and flour. Blend until smooth.

Lightly butter an 8-cup baking dish and pour a 1/4 inch layer of the batter. Set remaining batter aside.

Place dish in oven for about 7-10 minutes until a film of batter sets in the pan but the mixture is not baked through. Remove from oven. Keep oven on.

Distribute pitted cherries over the set batter. Sprinkle with remaining sugar. Pour remaining batter over cherries and sugar.

Bake for 45-60 minutes until Clafouti is puffed and golden and a knife inserted into the cent comes out clean.

Sprinkle with powdered sugar and serve warm.