CUBE STEAK & GRAVY
*4 medium russet potatoes, cut in 2-inch slices
*1 1/2 cups mushrooms, sliced
*4 (4 ounce) cube steaks
*1 teaspoon minced garlic
*1/2 teaspoon salt
*1/2 teaspoon pepper
*1/4 cup all-purpose flour
*1/3 cup vegetable oil
*2 teaspoons beef bouillon granules
*2-3 cups water
~In a zip-loc baggie, mix flour, salt, & pepper.
~Put steaks into baggie, seal, & shake.
~Remove steaks from baggie, shaking excess flour from steaks.
~Heat oil in a large skillet, over medium-high heat.
~Place the steaks into the hot oil, and cook just until golden brown on both sides.
~Pour water into the skillet to almost cover the steaks.
~Stir in the beef bouillon, salt, pepper, & garlic into the water.
~Add sliced potatoes & mushrooms.
~Bring to a boil.
~Reduce heat to medium-low.
~Cover, and simmer for about 2 hours, or until steaks are very tender or cook in a slow cooker on high 4-5 hours or low 6-7 hours.