Ingredients
Units
Scale
- 2 tsp. olive oil
- 1 sweet onion cut in half and sliced
- 3 carrots peeled and cut into rings
- 2 cloves garlic crushed or minced
- 16 oz. cube steaks
- salt and pepper or seasoned salt
- 15 oz. can petite diced tomatoes
- 6 oz. can tomato paste
- 16 oz. can beef broth
- 1 tsp. dried oregano
- cooked rice, mashed potatoes, or egg noodles
Instructions
- Heat oil over medium-high heat in a deep 10″ or 12″ skillet. Add onions and carrots, and sauté until onions are tender. Stir in garlic, and cook 1-2 minutes longer.
- Lightly sprinkle both sides of cube steaks with salt and pepper or seasoned salt. Place meat on top of onions and carrots. Pour tomatoes over the meat.
- Stir tomato paste, beef broth, and oregano together in a small bowl with a fork. Pour over meat.
- Reduce heat to medium and simmer for 1 1/2 to 2 hours. Cover skillet mostly with a lid, making it a little offset so steam can escape and the sauce can reduce but tomato sauce doesn’t splatter all over your stovetop.
- Serve over rice, potatoes, or noodles.
- Prep Time: 5
- Cook Time: 120