Smothered Cube Steak with Onion Gravy, Mashed Potatoes, and Glazed Carrots

Wash and peel 2 medium russet potatoes, then chop them into 1-inch chunks. Place them in a medium pot, cover with cold water, add 1 tsp of salt, and bring to a boil over high heat. Cook for 15 minutes until fork-tender.

While potatoes boil, wash and peel 3 medium carrots, then slice them into 1/2-inch rounds. In a small saucepan, combine the sliced carrots, 1 TBSP of unsalted butter, 1 TBSP of brown sugar, and 1/4 cup of water. Cover and simmer over medium heat for 10 minutes until tender. Uncover and cook for an additional 3 minutes to allow the liquid to reduce to a glaze.

Peel 1 large yellow onion and slice it into thin strips.

Season 12 oz of raw cube steak on both sides with 1/2 tsp of salt and 1/2 tsp of black pepper. Dredge the seasoned steaks in 1/4 cup of all-purpose flour to coat lightly, shaking off any excess. Reserve 1 TBSP of the leftover flour for the gravy.

Heat 2 TBSP of vegetable oil in a large skillet over medium-high heat. Add the coated cube steaks and sear for 3 minutes on each side until a deep brown crust forms. Remove the steaks from the skillet and set aside on a plate.

Reduce the skillet heat to medium. Add the sliced yellow onion to the pan drippings and sauté for 5 minutes, stirring occasionally, until softened and lightly caramelized. Sprinkle 1 TBSP of the reserved flour over the onions and cook, stirring constantly, for 1 minute.

Slowly pour in 10.5 oz of canned condensed beef with vegetables soup and 1/4 cup of water into the skillet. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.

Return the seared cube steaks and any resting juices to the skillet. Cover, reduce the heat to low, and simmer for 15 minutes, allowing the steaks to become tender and the gravy to thicken.

While the steaks simmer, drain the boiled potatoes. Return them to the pot and mash with 2 TBSP of unsalted butter, 1/4 cup of whole milk, and 1/2 tsp of black pepper until smooth and creamy.

To serve, plate a generous portion of the mashed potatoes, place a smothered cube steak on top, and ladle the rich onion-vegetable gravy over both. Serve the glazed carrots on the side.