In the summertime we tend to barbecue or grill a lot and keep the heat outdoors when cooking, but sometimes we need a change. If you’re looking for a tasty, slow-cooked dish to make for dinner, this recipe for Italian Smothered Cube Steaks is a great idea.
Served with a salad and this recipe for Garlic Bread Twists, it’s a meal that’s sure to please the whole family.
ITALIAN SMOTHERED CUBE STEAKS
4 beef cubed steaks
Salt and pepper to taste
1 tablespoon oil or shortening
1 medium onion, thinly sliced
1 (26-ounce) jar three-cheese tomato pasta sauce
1 medium-size zucchini, cut lengthwise in half, then cut crosswise into 1/2-inch slices (about 1 cup)
1 (8-ounce) package fresh mushrooms, cleaned and sliced
1 (9-ounce) package frozen cheese-filled tortellini
1 cup shredded mozzarella cheese
Salt and pepper each cubed steak to taste. In a medium-size skillet add 1 tablespoon of oil or shortening and then cube steaks and brown on each side about 3 minutes under medium heat.
In a 3- to 4-quart slow cooker, layer beef and sliced onions. Pour pasta sauce over top. Cover and cook on low for about 2 hours.
About 20 minutes before serving, stir in zucchini, mushrooms and tortellini. Increase heat setting to high, cover and cook an additional 25-30 minutes or until tortellini are tender.
In the last 5-minutes before serving, sprinkle mozzarella cheese over all. Makes 4 servings.
GARLIC BREAD TWISTS
1/4 cup warm water (not hot)
1 package active dry yeast
3/4 cup lukewarm milk
1/4 cup sugar
1/2 teaspoon salt
1 egg
1/4 cup soft shortening or butter
3 1/2 to 3 3/4 cups all-purpose flour
1/4 cup melted butter
Garlic salt to taste
In a large mixing bowl, dissolve yeast in water. Add milk, sugar, salt, egg and shortening or butter and half of the flour. Mix with a spoon until smooth. Add enough remaining flour to handle easily.
Turn onto a lightly floured surface; knead until smooth (about 5 minutes). Round up in greased bowl, bring greased side up. Cover with a kitchen towel. Let rise in a warm place until double, about 1 1/2 hours.
Punch down; let rise again until almost double, about 30 minutes. Roll dough into an oblong 6-inch-wide strip and about 1/2-inch thick. Cut into 3/4-inch-wide strips and twist and tie each strip into a knot. Press ends down on greased baking sheet.
Let rise again for 15 or 20 minutes. Mix melted butter and garlic salt. Brush twists with mixture. Heat oven to 400 degrees and bake 12 to 15 minutes or until lightly browned on top. Makes about 1 to 1 1/2 dozen twists.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
