(Meat, cheese, pasta - just the ticket.) I usually use a southern smothered onion gravy for a cube steak recipe, but I was in the mood for red sauce.
I had one bunch of baby beets from Half Pint Farm - to make it healthy:)
Two medium red onions, sliced - and I found a banana pepper to slice up as well.
One pound (4 pieces) of cube steak from the freezer, still partially frozen, but that doesn't matter because I am going to be lazy with this preparation.
(These beets are so pretty!)
(I used about 1/2 tablespoon of this Italian seasoning.)
Simmer on low for about an hour and a half, covered, until the beets are done and the sauce reduced.
(The pasta is 1/2 box of wheatless Tinkyada rotoni.)
I had one bunch of baby beets from Half Pint Farm - to make it healthy:)
Eight large cloves of garlic, peeled and sliced.
Two medium red onions, sliced - and I found a banana pepper to slice up as well.
One pound (4 pieces) of cube steak from the freezer, still partially frozen, but that doesn't matter because I am going to be lazy with this preparation.
(These beets are so pretty!)I sauteed the veggies for a few minutes, until the onions became soft. I'm missing a photo of the step where I add the meat on top, along with one jar of pureed tomatoes and Italian spices.
(I used about 1/2 tablespoon of this Italian seasoning.)Simmer on low for about an hour and a half, covered, until the beets are done and the sauce reduced.
(The pasta is 1/2 box of wheatless Tinkyada rotoni.)There's a serving of cube steak and some awesome beets underneath all that shredded mozzarella. The cube steak was probably cut from the top round, because it was a little too dry; if I were to repeat this one-pot dish I would probably use ground beef (or even ground pork). This recipe made 4 servings.