Smothered Cube Steak Skillet
A simple-to-make recipe that’s also inexpensive! Makes the house smell wonderful as it cooks, and tastes great on those chilly fall nights.
2 tablespoons vegetable oil4 cube steaks1 (10.75 ounce) can beefy mushroom soup2 tablespoons Red Gold® Folds of Honor Ketchup 32 oz1 small onion, cut into slices1 small green bell peppers, cut into slices1 small red bell pepper, cut into slices1 small yellow bell pepper, cut into slices1 (14.5 ounce) can Red Gold® Diced Chili Ready Tomatoes with Onions 14.5 oz
- In a large skillet heat oil over medium heat. Add cube steaks and brown on both sides.
- In a small bowl combine the canned soup and ketchup. Pour soup mixture over cube steak. Layer the onion, green bell pepper, red bell pepper and yellow bell pepper over the cube steak.
- Spread the diced tomatoes over the top of items in skillet. Cover and simmer for 20 minutes.
- Serve with mashed potatoes and a crisp green salad.