{"id":1782,"date":"2010-06-11T12:00:37","date_gmt":"2010-06-11T19:00:37","guid":{"rendered":"http:\/\/eatinoc.com\/?p=1782"},"modified":"2014-05-22T11:02:42","modified_gmt":"2014-05-22T18:02:42","slug":"cube-steaks-and-gravy-with-carrots-and-potatoes","status":"publish","type":"post","link":"https:\/\/inocnetwork.com\/eatinorange\/eat-in-oc-feature\/cooking-with-dan\/cube-steaks-and-gravy-with-carrots-and-potatoes\/","title":{"rendered":"Cube Steaks and Gravy with Carrots and Potatoes"},"content":{"rendered":"

I made another wonderful recipe out of my Miss Vickie’s Big Book of Pressure Cooker Recipes<\/a> a couple of nights ago with just a few basic changes.\u00a0 This is one of the quintessential ‘home cooked’ meals that will remind you of those lost days of being a kid.\u00a0 The nice thing about this recipe is you can cook it both with or without a pressure cooker, you’ll just get done a little quicker with the pressure cooker.<\/p>\n

\"Cube<\/a>
Cube Steaks and Gravy with Carrots and Potatoes<\/figcaption><\/figure>\n

Start by mixing up 1\/2 cup of flour along with some salt and pepper to taste (I use about 2 teaspoons of each) in a large ziplock style bag.\u00a0 Place in 2 pounds of cubed steak (about 6-8 steaks) in the bag and shake it till each piece has a nice coating of flour.\u00a0 Heat a couple of tablespoons of butter in your pressure cooker over medium heat and then cook the meat till browned on both sides (you may have to do this in batches).\u00a0 After you are done browning all the meat toss 1 chopped onion in the now empty pot and cook for till the onion starts to show some color (I usually also throw in some garlic, and today Mrs. DanGarion chopped up one of our home-grown sweet peppers for this step as well).\u00a0 Next add 2 cups of beef broth and scrape the sides of the pot with a wooden spoon to get the flavorful browned bits that will give your gravy its great flavor.\u00a0 After you have scraped most of the bits, it’s time to reintroduce the steaks to the pot.\u00a0 I like to place the steaks so it takes up the least amount of space and is submerged well and good in the broth.\u00a0 Cover the steaks with some chopped up carrots or other root type vegetables (we slice up about 16 baby carrots) and then cover that with 1\/2 cubed peeled potatoes in a steaming tray (I used the metal tray that came with my steaming pot).\u00a0 Next seal up the pressure cooker and once it reaches 15 PSI cook for 6 minutes.\u00a0 After 6 minutes of pressure, remove the pressure cooker from the heat and let it stand till it releases on its own.\u00a0 Remove the potatoes for mashing (or leave them as they are), place carrots in their own serving bowl, and transfer steaks to serving tray.\u00a0 Lastly simmer the sauce in the pot, add some flour water slurry to thicken to your liking, and season to taste.\u00a0 Serve it however you want and enjoy!<\/p>\n

Ingredients needed
\nFlour
\nSalt
\nFresh Ground Pepper
\n@2 Pounds of Cube Steak (6-8 steaks)
\nButter
\n1 Onion chopped
\nBeef Broth
\nCarrots, chopped, sliced, whatever
\nPotatoes, peeled and cut into small 1\/2 inch chunks<\/p>\n

Recipe from Miss Vickie’s Big Book of Pressure Cooker Recipes<\/a><\/strong><\/em><\/p>\n

Miss Vickie’s Website<\/a>
\n<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

I made another wonderful recipe out of my Miss Vickie’s Big Book of Pressure Cooker Recipes a couple of nights ago with just a few basic changes.\u00a0 This is one of the quintessential ‘home cooked’ meals that will remind you of those lost days of being a kid.\u00a0 The nice thing about this recipe is […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[25],"tags":[29,182,64,79,85,121],"class_list":{"0":"post-1782","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-cooking-with-dan","7":"tag-american","8":"tag-cooking-with-dan","9":"tag-favorites","10":"tag-growing-veggies","11":"tag-how-do-i-cook","12":"tag-recipes","13":"czr-hentry"},"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pgNGWN-sK","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/inocnetwork.com\/eatinorange\/wp-json\/wp\/v2\/posts\/1782","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/inocnetwork.com\/eatinorange\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/inocnetwork.com\/eatinorange\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/inocnetwork.com\/eatinorange\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/inocnetwork.com\/eatinorange\/wp-json\/wp\/v2\/comments?post=1782"}],"version-history":[{"count":1,"href":"https:\/\/inocnetwork.com\/eatinorange\/wp-json\/wp\/v2\/posts\/1782\/revisions"}],"predecessor-version":[{"id":4214,"href":"https:\/\/inocnetwork.com\/eatinorange\/wp-json\/wp\/v2\/posts\/1782\/revisions\/4214"}],"wp:attachment":[{"href":"https:\/\/inocnetwork.com\/eatinorange\/wp-json\/wp\/v2\/media?parent=1782"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/inocnetwork.com\/eatinorange\/wp-json\/wp\/v2\/categories?post=1782"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/inocnetwork.com\/eatinorange\/wp-json\/wp\/v2\/tags?post=1782"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}