Recipes:
**Skillet Steaks with Diced Potatoes**
**INGREDIENTS**
1 pound round steak,
½ inch thick, cut
into 4 serving
pieces
1 envelope onion
soup mix
4 tablespoons butter,
divided
6 medium red
potatoes, cubed
½ cup water
1 teaspoon Dijon
mustard
**SERVES 4**
**Make Ahead**
You can cube the potatoes
up to 4 hours ahead. Store
them in the refrigerator,
submerged in cold water,
until ready to use.
**VARIATION**
For a spicier sauce,
add 2 teaspoons
prepared horseradish
to the sauce in step 4.
**1** Sprinkle steak with
onion soup mix.
Pound soup mix into
steak with a meat mallet.
Heat 2 tablespoons butter
in a large skillet over
medium heat; add steak.
**2** Cook steak for
5 minutes on each
side; remove from skillet.
Add remaining butter and
potatoes to skillet; cook,
stirring occasionally, until
potatoes are browned,
about 5 minutes.
**3** Return steak to
skillet. Add ½ cup
water. Cover; cook until
potatoes are tender, about
15 minutes.
**4** Move steak and
potatoes to one side of
skillet. Add mustard to pan
juices; stir. Place steak and
potatoes on serving plates.
Pour sauce over top.
Make It Quicker
• Instead of spending
time pounding the
steaks, purchase cube
steaks. They are already
tenderized by the
butcher. Look for them
in the meat section of
the supermarket.
