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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine first 3 ingredients. | 2. Dredge cube steak in flour mixture. | 3. Heat oil in a dutch oven over medium-high heat; add steak, in batches, and cook until no longer pink. | 4. Return all steak to pot. | 5. Stir in tomato sauce and soup mix; bring to a boil. | 6. Cover, reduce heat, and simmer 15 minutes. | 7. Remove steak to serving platter, reserving liquid in pot; keep warm. | 8. Stir sour cream into tomato mixture; simmer, stirring constantly, until heated. Do Not Boil. | 9. Serve over steak. | 10. To Freeze: Combined the flour, garlic and pepper and dredged the cube steaks. | 11. Fry the meat quickly in the oil to brown and crisp rather than cooking. | 12. Set aside to cool. | 13. Add the tomato sauce and soup mix to the pan and cool. | 14. Freeze the meat and sauce in separate ziplok bags. | 15. To Serve: After thawing add the meat and sauce to the pan. | 16. Simmer for 15 minutes or until the meat is heated through. | 17. Remove the meat and add the sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
garlic salt	1/2	teaspoon		806.9352	0.0	179.5204	4.5333
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
cube steak	2	lb		806.9352	0.0	179.5204	4.5333
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
tomato sauce	2	cans		-	-	-	-
onion soup mix	1	package		806.9352	0.0	179.5204	4.5333
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.