CUBE STEAK AND MASHED POTATOES

Extra items needed: potatoes, milk, cube steaks (usually plan for 2 per person)
Cost of extras: usually a little over $20 because of the amount of steaks needed for our family...BUT thank you shop n save again for your pick 5 for $19.99 (usually how we purchase our meat)

12 cube steaks
1 cup flour
salt and pepper
1 1/2 sticks butter
1/4 cup milk
8 large potatoes

Plate: start by putting a small amount of flour (about 1/3 cup) on a large plate, add salt and pepper and stir. Then coat each side of the cube steak and place into skillet

Skillet: start with about 1/4 cup of water, just enough to cover the bottom of the skillet. Put over medium-high heat. Then start to add cube steaks. I put on layer in the skillet and let them brown on either side (about 2 min on each) then stack them on one another and make room for the additional steaks. Continue this process and continue to add a little water at a time to keep from sticking. Once all steaks are browned, then make even layers in the skillet, add enough water to just cover the steaks. Add salt and pepper over the entire top. Cover, allow to cook for at least 15-20 minutes (rotating the steaks halfway through). Turn down heat and allow to simmer for 5 minutes.

Large pot: peel and cut into cubes 8 large potatoes. Place into salted water on high and bring to a boil. Once your potatoes are soft (test with fork), then drain. We find that we can have the potatoes finished by the time the steaks are done. Put into bowl and add 1 stick of butter (cover and allow to melt. Then mash the potatoes (I use a hand potato masher, but you can use a mixer if you prefer smoother potatoes). Once pretty well combined, then add a splash of milk. Mix these ingredients together and add salt and pepper to taste.

IT'S GRAVY TIME!!!
Back to the skillet: Remove the steaks from the skillet....DO NOT DRAIN, DO NOT EMPTY THE YUMMY GOODNESS LEFT IN THERE!!! Place steaks on a plate, the drippings you have left will make the base for your gravy. Have your next ingredients ready before you crank up the heat, the process takes not even 5 minutes so be prepared!
Have ready a mix of flour and water (remember the kindergarten paste example from the beef and noodles recipe), salt, pepper, 1/2 stick butter (cut into a few smaller pieces), small amount of milk (less than 1/4 cup).
Turn up the heat to medium-high and allow the drippings to start to boil. You will have to constantly whisk this once it gets going so it doesn't burn to the skillet. The increased heat will help cook down the flour/water mixture. Add the butter and allow to melt, whisking continuously. Then add the milk, slowly and whisk. Then, add slowly the flour/water mixture, about 1/3 at a time so you can monitor the thickness. Constantly whisking as you add. Once you have the consistency you desire, add salt and pepper. Taste, if you need additional butter, milk, or salt and pepper add it! Then if it's too thin...add more flour/water. This gravy is even better the next day for leftovers :-)