Author adapted by Angela Litzinger at test.angelaskitchen.com from allrecipes.com
2-1/4poundsbeef cube steak
1tablespoonand 1-1/2 teaspoons olive oil
2-1/4teaspoonsmargarine or more olive oil
3 2/3cupsgluten free beef stocksame as 2 14.5 oz cans
2cupssliced potatoesI like to cube them instead
110 oz. package frozen peas and carrots
1-1/2teaspoonsground black pepper
Cut cube steaks into pieces about 1/2 inch in size. Sprinkle corn starch over a plate, and dredge meat in corn starch.
In a large skillet, heat oil and margarine over medium high heat. Add steak pieces, onion, and garlic to oil in pan; saute till lightly browned. Add more margarine, if needed.
Stir in beef stock, potatoes, Italian seasoning, salt, and black pepper. Cover, turn heat down to simmer, and cook for 25 minutes or until potatoes are tender. It will thicken as it cooks. Add more water if it gets too thick. Add peas and carrots. Simmer until warmed through.
Serving suggestions: Salad and gluten-free corn muffins (homemade or mix).