The Secret Recipe Blog

3 cups water
2 cups flour
2 teaspoons salt
1/4 teaspoon black pepper
4 (4 ounce) cube steaks, trimmed, flattened
1 1/2 tablespoons ground beef, lean
1/4 cup flour
2 cups chicken broth
2 cups milk
1/4 teaspoon black pepper
1/4 teaspoon salt

Pour water into a medium bowl. Sift flour, salt, and pepper together in medium bowl. Dip steaks in water, then in dry mixture. Repeat.

Lay coated steaks on wax paper and freeze for about 3 hours.

Deep fry steaks in 350 degrees F oil for 8-10 minutes. Drain on paper towels.

Brown ground beef in skillet. Stir in flour, then remaining ingredients. Bring to boil, then simmer until thick. Pour gravy over steaks.

Serves: 2

(7 votes, average: 4.29 out of 5)

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When i lived in Florida I would eat at Shoney’s all the time.  Unfortunately, we don’t have any near us here in NY.  The broccoli casserole was always so good, and now I can just prepare this dish at home!  I made this last night with a roast beef dinner and it came out great.
6 cups broccoli florets, coarsely chopped
1 1/4 lbs. Velveeta cheese
2 eggs
3 Cups cooked rice
3 Cups half and half
1 Cup Ritz crackers, crushed
1 Cup shredded cheddar cheese
1/2 Teaspoon salt
1/2 Teaspoon black pepper
Cooking spray

Lightly beat the eggs in a bowl for about 20 seconds.  Add broccoli florets, cooked rice, salt and pepper.  Mix the ingredients together until evenly combined.  Dice the Velveeta into 1/4−inch pieces.  Place the cheese and half−and−half in a microwave safe container.  Cover and microwave for 2 minutes on medium power or until cheese is melted. Add to ingredients in the bowl and mix together.  Spray 9−inch pan with cooking spray. Pour casserole mixture into pan.  Place in a 350 degrees F preheated oven and bake for 30 minutes.  Top the casserole with the crushed Ritz crackers and shredded cheddar cheese and cook for about 5 minutes more, or until the cheese melts and the crackers brown.

(17 votes, average: 3.41 out of 5)

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