Haricot Vert (French Green Beans), Smothered Steak, & Mashed Potatoes
thehiddenpantry.blogspot.com/2010/05/stir-fry-green-beans-and-pork.html or today's fare buttered and sauteed as a quick, easy, and delicious side dish.
1 pound fresh trimmed, washed, and drained French Green Beans
1 onion diced
2-3 T. butter
1 round steak run through the tenderizer by the butcher or pounded at home, cut into serving portions
Flour to dredge
2 T. vegetable oil
2 T. butter
Season the meat and dredge with the flour. Heat the butter and oil together in a heavy skillet. Over medium high heat brown the steak. After browning on both sides place on a covered dish and keep in a preheated low oven 200 degrees F while preparing the potatoes and gravy.
Ingredients for Mashed Potatoes: thehiddenpantry.blogspot.com/2014/01/turkey-for-sunday-dinner.html (Here is my link for my mashed potato recipe.)
Drippings and pan the steak was cooked in.
1/4 C. flour
2 C. milk
Scatter the flour atop the pan drippings in the skillet used to brown the steak over medium high heat. Stir well to cook the flour. Use a whisk or slotted spoon and add the milk stirring the entire time and cook until thickened. Salt and pepper to taste. To serve, smother the potatoes and steak with the gravy and serve!
Yield 4 servings of everything. Enjoy. You may also substitute cube steaks, minute steaks, pork cutlets, or chicken cutlets in this recipe for versatility.