Shortcut Cubed Steak Stew

  • 3 tablespoons flour
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 beef cubed steaks, cut into strips, 2 x ½ inch
  • 3 tablespoons shortening
  • 1 large onion, thinly sliced
  • 1 clove garlic, minced
  • 4 medium potatoes, pared and cut into eighths
  • 1 can (16 oz) tomatoes
  • 1 can (8oz) tomato sauce
  • 1 teaspoon salt
  • 1 package(10 oz) frozen green peas
  • 1/2 medium green pepper, cut inot ¼ inch strips

Mix flour, 1 1/2 teaspoon salt and the pepper; coat meat with flour mixture. Melt shortening in dutch oven; brown meat.

Add onion, garlic, potatoes, tomatoes, tomato sauce, and 1 teaspoon salt; heat to boiling. Reduce heat; simmer uncovered, stirring occasionally, about 30 minutes or until meat and vegetables are almost tender.

Add peas and green pepper, heat to boiling. Reduce heat; cook 5 minutes longer or until peas are tender and green pepper is crisp-tender. 6 servings.

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