Skillet Steaks with Diced Potatoes

By Addie

“Save money by using a chuck roast. Simply slice it across the grain into 1/2-inch-thick slices. Increase the cooking time to 1 hour and add the potatoes during the last 15 minutes of cooking.”

Ingredients

• 1 pound round steak, 1/2 inch thick, cut into 4 serving pieces
• 1 envelope onion soup mix
• 4 tablespoons butter, divided
• 6 medium red potatoes, cubed
• 1/2 cup water
• 1 teaspoon Dijon mustard

Preparation

Step 1

Sprinkle steak with onion soup mix. Pound soup mix into steak with a meat mallet. Heat 2 tablespoons butter in a large skillet over medium heat; add steak.


Cook steak for 5 minutes on each side; remove from skillet. Add remaining butter and potatoes to skillet; cook, stirring occasionally, until potatoes are browned, about 5 minutes.


Return steak to skillet. Add 1/2 cup water. Cover; cook until potatoes are tender, about 15 minutes.


Remove steak and potatoes from skillet. Add mustard to pan juices; stir. Pour sauce over steak.


NOTE:

Instead of spending time pounding the steaks, purchase cube steaks. They are already tenderized by the butcher. Look for them in the meat section of the supermarket.