Bavarian Style Cube Steak (Crockpot)

1 - 1/4 lbs. cubed steak

1 Tablespoon cooking oil

2 1/2 cups water

2 Tablespoons brown sugar

1/3 cup chopped onion

2 envelopes mushroom gravy mix

2 Tablespoons vinegar

Quickly brown steaks in hot oil.

Flips steaks over and brown the other side.

Remove steak from skillet and place in bottom of crockpot.

Chop onion.

Combine gravy mix and brown sugar in medium mixing bowl.

Add water and vinegar to gravy mixture.

Add chopped onion and stir until well combined.

Pour mixture over steak in crockpot.

Cook on LOW setting for approximately 7-8 hrs. 

Thicken gravy with cornstarch (mixed with water) prior to serving, if desired.

Note: This recipe can also be prepared in a skillet. Quickly brown steaks on both sides. Add onion and cook until onion is almost tender. Combine water, gravy mix, brown sugar and vinegar; pour over steaks in skillet.

Cover and simmer for 20 - 30 minutes or until desired doneness.

Thicken gravy with cornstarch (mixed with water) prior to serving, if desired. 

Chicken Breasts Supreme

This dish is probably my family's all-time favorite dish. We all absolutely LOVE it! My husband said today that, for him, his favorite is a toss-up between Chicken Breasts Supreme and what he calls "Spaghetti Roast".

I know that many people have their own adaptation of this recipe, but I decided to post it anyway because I don't think that ANYONE should be deprived of this goodness!

This is also the perfect Sunday dish because it can literally cook on Low for the entire time that you are gone to church and will have your house smelling so yummy when you return. With some rice, baby lima beans and yeast rolls, you are good to go!


6 boneless skinless chicken breasts

6 strips of bacon

1 package of thin sliced beef lunch meat **

1 pint sour cream

2 cans cream of mushroom soup

Spray a 9" x 13" baking dish with cooking spray. Line bottom of baking dish with thin sliced beef.

Wrap one slice of bacon around each chicken breast.

Lay bacon-wrapped chicken breasts in baking dish.

Place cream of mushroom soup and sour cream in medium bowl.

Combine soup and sour cream thoroughly.

Pour sour cream mixture over chicken.

Bake uncovered for 3 hours at 250 - 300 degrees.

(I usually set mine between 265 - 275 degrees and it is perfect when we come in from church.)

Pictures don't actually do this dish justice. There is no way to describe the goodness of the flavors that the beef and bacon give to this dish. The gravy is absolutely delicious and my family devours it.

** Note: You can substitute dried beef, if you prefer, but it is a little too salty for our liking. We prefer the thin sliced beef lunchmeat.

Creamed Chipped Beef on Toast

This is one of my husband's favorite "comfort foods".  He loves Creamed Chipped Beef, so I recently surprised him with some -- and served it to him in bed, no less!!!  That's TRUE "comfort food", isn't it?

6 oz. sliced dried beef, rinsed in cold water **

1/4 cup butter

1/4 cup minced onion

2 Tablespoons flour

2 1/2 cups milk

salt and pepper

1 Tablespoon chopped parsley (optional)

8 slices of buttered toast

Melt butter over medium heat in skillet.

 Add chopped onion and saute until tender.

Sprinkle in flour, stirring constantly until smooth -- about 2-3 minutes.

Gradually add milk while stirring.

Cook 5 - 8 minutes until the sauce is thickened.

Add chipped beef, then salt and pepper to taste.

Keep stirring gravy until well-combined and desired thickness.  Add parsley, if desired, and remove from heat.

Toast bread slices.

Pour gravy over toast and serve.

**  Note:  I substituted thinly sliced beef pictured above, because dried beef is a little too salty for our liking.  If you use, dried beef like this,

be sure to rinse the beef off prior to making recipe.  The beef I substituted works fine, too.