Joining together creamy skillet potatoes, cube steak, and thick onion and mushroom gravy made this recipe not only filling but mouthwatering. My family gave me a raving review and I know yours will too.

Cast Iron Cube Steak and Potatoes

Skillet Potatoes

6 medium golden potatoes, diced

3 TBLS Lard or Oil

Salt and Pepper to Taste

Cube Steaks

5 cube steaks

1 1/2 cups flour

1 tsp Seasoning Salt

1/2 tsp Salt

1/2 tsp Pepper

2 cups milk

3 TBLS Lard or Oil

Gravy

2 cup diced White Mushrooms

1/2 onion, diced

Butter

Leftover Flour from steaks

4 cup Beef Broth

Dried celery leaves

Pre-heat oven to 400 degrees. Place a medium cast-iron skillet on the stove and warm on medium heat. Add the oil or lard to melt. Once melted, add the unpeeled diced potatoes into the skillet. Cook the potatoes until they are crispy on the outside but not cook on the inside.

Meanwhile, bread the cube steaks. Place the flour, seasoning, salt, and pepper in a shallow dish and stir together. Pour the milk into another shallow dish. Heat a second cast-iron skillet to brown the steaks with the lard or oil. Dunk each steak in the milk, then the flour to coat, then back to the milk, then back to the flour to coat. Then place in the hot cast iron skillet to brown the outside. Once done place on top of the partially cooked potatoes in the first pan. Move the partially cooked potatoes, steaks, pan, and all to the oven, and bake for 20 to 25 minutes or until the potatoes and steaks are cooked through. While that bakes. In the remaining pan add the butter, onions, and mushrooms. Cook until onions are translucent. Add the leftover flour and stir until the flour is mixed into the butter and slightly browned. Slowly stir in the broth and bring to a boil. Cook until thickened. Once done pour over the cooked potatoes and steak. Sprinkle with celery leaves for taste and color. Serves 5