Mennonite Monday - Steak and Potato Bake

Mennonite Monday started because I wanted to make recipes from the Bethesda Mennonite Church Cookbooks (both the yellow and the white cookbook for those of you who own them). I also wanted to take pictures of each recipe that I made, so I would know for future reference what the recipe should look like. I am by no means a great cook, but I think it will be fun to try new and different recipes each week. Not all of these recipes are for ethnic Mennonite food, but the women from Henderson know how to cook, so I can safely say that these recipes will be good. Check back each Monday for a new recipe and feel free to leave a comment if you have a favorite recipe from these cookbooks, or if you have some tips on what I should make and how I should make it.


If you have some cube steak in your freezer that you don't know what to do with, you need to try this Steak and Potato Bake (pg 133W).  Cube steak is not the most tender piece of beef and is not the type of steak you throw on the grill and expect to be ready to eat after it cooks a little while.  This is why this is such a great recipe for cube steak because it makes the meat more tender and it gives it good flavor.  

Steak and Potato Bake

1 cup sliced onions (I used two small onions)

6 Tbl butter

6 cubed steaks

1/4 cup flour

1 1/2 tsp salt

1/4 tsp pepper

1/4 tsp dry mustard

2 cups butter milk

1 Tbl shopped parsley

4 cups sliced raw potatoes

Saute onions in butter until tender; remove.  Brown meat in same skillet, remove.  To drippings add flour, salt, pepper, and dry mustard, stirring to blend.  Remove from heat and gradually stir in buttermilk.  Return to head, cook, stirring until thickened.  Stir in parsley.  In buttered 9 x 13pan layer potatoes, steak and onions.  Pour sauce over meat.  Cover tightly with foil.  Bake at 350 degrees for 1 hour and 15 minutes.  ­

 When I peel an onion I always cut of both ends of the onion

 and peel back the first layer of onions because it makes the dry skin come of so much easier.  

 Melting the butter

 Adding the onions

 I cooked them until they were a little brown and not crunchy

 After you remove the onions but the steak in the left over butter.  Your cube steak will be formed in patties like then when you get it. It only took a few minutes on each side to brown the meat.  Don't worry about cooking it through because it will cook long enough in the oven. 

 While the meat is browning, cut the potatoes skin and all. I used about 5 smaller potatoes.

 This is how brown my steaks were when I flipped them. 

 Layer the potatoes and put the browned steak on top. 

 To the skillet add flour, 

 salt,

 pepper (don't take the time to measure the salt and pepper, just pour it on and use more than you think.  This time I followed the recipe, but next time I will dump and pour a little more in this step to give it a little more flavor.  

 Add the dry mustard

 Stir in the buttermilk. 

 While the buttermilk was thickening put the onions on the cube steak. 

 I continued to stir while the buttermilk was thickening and decided it was thick when I pulled the spoon along the pan and the buttermilk didn't run together right away.  (See above) 

 Adding parsley. 

 Pour the buttermilk sauce over the rest of the pan. 

 Now it is ready for tinfoil on top and into the oven at 350 for 1 hour and 15 minutes.  Since I was making this for lunch on Sunday, I assembled it the night before and put it on time bake when we left for church, so it was done when we got done with church. 

Serve with a large spoon, so you can pour some of the juice in the pan over the meat and potatoes.  While it isn't the most lovely dish, it does takes good and for those who don't care for onions, they can be moved off the meat very easily.  


NEXT WEEK: Buttermilk Brownies (To use up the buttermilk we bought for the recipe this week)