Steak And Sauerkraut
|Beef steaks||1⁄2 Pound, cubed|
|Onion||1 Medium, chopped|
|Bottled steak sauce||1 Tablespoon|
|Canned potatoes||8 Ounce, drained quartered (1 Can)|
|Canned sauerkraut||8 Ounce, drained (1 Can)|
1. If cubed steaks are large, cut them into serving-sized pieces. Sprinkle cubed steaks with salt and pepper. In 10-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook onion until tender, stirring frequently. Add cubed steaks; cook until steaks are browned on both sides and tender, about 3 to 5 minutes, turning steaks once and stirring onion frequently. Remove steaks and onion to platter; brush steaks with steak sauce; keep warm.
2. In drippings remaining in skillet, over medium heat, in 1 more tablespoon hot salad oil, cook potatoes until lightly browned, stirring occasionally. Stir in sauerkraut and 1/2 teaspoon sugar, or to taste; cook until sauerkraut is heated through, stirring to loosen brown bits from bottom of skillet. Arrange potatoes and sauerkraut on platter with steaks.