Onion and Mushroom sauced Steaks with Mustard Worcestershire Macaroni and Cheese!

The first thing Hubby wanted me to make him when he came home was cube steaks and a baked potato. I very rarely serve two starches with a meal, but I was in the mood for cheesy pasta, so I loaded it with roasted veggies to compensate! It was super delicious!!

For the yummy steaks;

This recipe takes about 30 minutes to prep and cook

1 large onion, sliced

2 cloves garlic, minced

salt

pepper

1 cup sliced cremini mushrooms

3 tablespoons worcestershire sauce

2 teaspoons fresh thyme

grill seasoning

4 cube steaks

1/2 cup beef stock

fresh parmesan cheese

oregano

In a large skillet sprayed with cooking spray over medium heat, saute onion and garlic seasoned with salt and pepper until softened. Stir in mushrooms and continue to cook until they begin to brown. Toss in one tablespoon worcestershire and the thyme. Move the onions and mushrooms around to make room for the steaks.

Season steaks on both sides with grill seasoning. Spray the empty areas of the pan with additional cooking spray, and cook the steaks 5 minutes on each side, sprinkling with the remaining worcestershire when you add them to the pan. Add the beef stock and distribute the onion mixture around the pan. Cover and let cook about 20 minutes until the steaks begin to tenderize.

Plate the steaks and top with onions and mushrooms. Grate some parmesan over top and sprinkle torn oregano leaves over the top. Enjoy!!!

This recipe serves 4.

For the yummy macaroni;

This recipe takes about 30 minutes to prep and make.

1/2 cup frozen corn, thawed

1/2 cup peas, thawed
1 teaspoon olive oil
salt
pepper
1/4 red onion, minced

2 cloves garlic, minced

1 Russet potato, chopped (skin on!!)

1 carrot, chopped

2 cups whole wheat macaroni

2 cans evaporated skim milk

2 teaspoons corn starch

1 tablespoon yellow mustard

2 teaspoons worcestershire sauce

1/4 teaspoon cayenne pepper

2 cups grated extra-sharp cheddar cheese

basil

parmesan

Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray. In a targe bowl, toss peas and corn with oil, salt and pepper. Lay out on the baking sheet in a single layer and roast for 20 minutes, stirring halfway through.

In a large skillet sprayed with cooking spray over medium heat, add onions, garlic, carrot, and potato. Saute until tender and carrot and potato start to brown slightly, about 10 minutes.

Bring a large pot of water to a boil and heavily salt the water. Add the pasta and cook until Al dente, according to package directions (9 minutes for mine).

In a medium pot over medium heat, scald milk, stirring occasionally to avoid forming a skin. Make a slurry in a small bowl by whisking the corn starch with 2 teaspoons water until fully dissolved. Add a couple of tablespoons of hot milk to temper the slurry. Once tiny bubbles start to appear around the edges of the milk, add the slurry. Let simmer until the milk begins to thicken, then add mustard, worcestershire, cayenne, salt and pepper. Whisk in cheese until melted. Toss in all of the veggies and pasta, and stir until everything is evenly coated in cheesy sauce!

Portion out and top with freshly grated parmesan cheese and torn basil!

This recipe makes 8 side dish servings.

We all bake potatoes our own ways. This is mine;

Preheat the oven to 425 degrees. Scrub potatoes well. Dry thuroughly, do not prick,  and place directly on the baking rack for 45 to 50 minutes until tender but not mushy.  Slice an "X" in the top, squeeze to open up, and top in whichever way you wish!!