Saucy Steak and Potatoes
20Prep Time Minutes
30Total Time Minutes
6Number of Ingredients
1 tablespoon Pure Wesson® Vegetable Oil
2 large beef cubed steaks, each cut in half (2 steaks = 1 lb)
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added
1 pkg (0.87 oz each) brown gravy mix
1/2 teaspoon granulated sugar
3 cups frozen O'Brien potatoes with onions and peppers, thawed
|% Daily Value|
|Total Fat||9 g||14%|
|Saturated Fat||3 g||14%|
|Dietary Fiber||5 g||19%|
|Vitamin C||12 mg||20%|
|Vitamin A||529 iu||11%|
Heat oil in large skillet over medium-high heat. Add steak pieces; cook 2 minutes on each side or until lightly browned.
Stir together undrained tomatoes, tomato sauce, gravy mix and sugar until blended. Add potatoes; mix to combine. Pour potato mixture over steaks. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer 15 minutes or until potatoes are tender, stirring occasionally.
Cubed steaks may vary in size from store to store. If steaks are large (about 8 ounces each), cut each in half. If steaks are smaller, look for steaks that are 5 ounces each and use 1 for each serving.
To thaw frozen hash brown potatoes, place in covered microwave-safe dish and microwave on MEDIUM (50%) 6 minutes or until thawed. Frozen potatoes also can be thawed by placing in refrigerator overnight.
Cubed steaks and potatoes may be topped with sour cream and chopped fresh parsley, if desired.
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