Cinnamon Raisin Bread
Cinnamon Raisin Bread
Makes 2 loaves
2 cups plus 1 1/2 teaspoons warm water (100 to 110 degrees)
2 1/2 teaspoons active dry yeast
5 3/4 cups bread flour, plus more for dusting
2 tablespoons nonfat powdered milk
4 teaspoons sugar, plus more for sprinkling
1 tablespoon salt
3 tablespoons unsalted butter, melted and cooled
2 cups dark raisins
Canola oil, for bowl and plastic wrap
3/4 cup sugar
7 teaspoons cinnamon
1 large egg, beaten
4 tablespoons unsalted butter, melted and cooled
1 large egg white, beaten
In the bowl of an electric mixer, combine 1/4 cup warm water and yeast. Let sit until yeast is foamy, about 10 minutes. Add flour, powdered milk, sugar, salt, 3 tablespoons melted butter, and 1 3/4 cups warm water. Mix, using the paddle attachment, on low speed for 1 minute. Change to dough hook, and mix on medium-low speed for 7 minutes. Or knead by hand, 15 or 20 minutes. Add raisins, and mix on medium-low speed until dough is firm but not dry, 3 minutes.
Transfer to a lightly floured surface, and knead by hand into a ball. Place dough, smooth side up, in a large, lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Butter two 9-by-5-inch loaf pans generously, and set aside. In a small bowl, combine sugar and cinnamon, and set aside. Transfer dough to a lightly floured surface, and cut in half. Cover one piece of dough loosely with lightly oiled plastic wrap. Press the other piece of dough into a 10-by-12-inch rectangle. Brush with half of the beaten egg, sprinkle with half the cinnamon sugar, and drizzle with half the melted butter. Rub the surface with the back of a spoon to blend butter and cinnamon sugar. Starting at a short end, roll up dough tightly, and pinch together along crease. Roll the dough back and forth to make it cylindrical, and pinch the ends together. Transfer to a loaf pan, seam side down, and cover loosely with lightly oiled plastic wrap. Repeat process with second piece of dough. Let loaves rise in a warm place, 45 minutes to 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in the lower third of oven. Heat oven to 425 degrees. Brush tops of loaves with egg white, and sprinkle each loaf with 1 1/2 teaspoons sugar. Bake 15 minutes; lower oven to 400 degrees;, and bake 15 minutes more. Remove from oven; cool on a wire rack for at least 30 minutes before slicing.
Honey Whole Wheat Bread
Honey Whole Wheat Bread
Makes two 9-inch loaves
3 1/2 cups warm water
3 tablespoons honey
2 active dry yeast, (1/4 ounce each)
1 1/2 pounds (about 4 1/2 cups) bread flour, plus more for dusting
1 1/2 pounds (about 4 1/2 cups) whole-wheat flour
5 ounces (about 1 cup) wheat germ
2 tablespoons coarse salt
Vegetable oil, for bowl, pans, and plastic wrap
1 large egg yolk
1 tablespoon heavy cream
Combine warm water, honey, and yeast in a large liquid measuring cup; stir until yeast dissolves. Let stand until foamy, about 5 minutes. In a large bowl, whisk 1 pound 5 ounces (about 4 cups) bread flour with whole-wheat flour, wheat germ, and salt. Make a well in the center. Pour in yeast mixture, and stir with a wooden spoon, gradually drawing in dry ingredients until combined.
Turn out dough onto a lightly floured work surface. Gently knead in remaining 3 ounces (about 1/2 cup) bread flour a little at a time until dough is smooth and elastic, 10 to 15 minutes. Place in a lightly oiled bowl; cover with lightly oiled plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
Preheat oven to 400 degrees; with rack in center. Brush two 9-by-5-inch loaf pans with oil. Punch down dough with your fist then turn it out onto a lightly floured work surface. Divide dough in half. Flatten one half into an oval approximately the length of the pan, and roll up lengthwise, gently pressing as you go to form a tight log. Place the log, seam side down, into a prepared pan. Repeat with remaining dough. Cover loaf pans with oiled plastic wrap. Let rise in a warm place until doubled in bulk, 30 to 45 minutes.
Using a lame or a razor blade, slash loaves down the center in one quick, even motion. In a small bowl, beat the egg yolk with the heavy cream; brush over the tops of the loaves. Bake, rotating pans halfway through, until bread is deep golden brown, 50 to 60 minutes. (If tops are browning too quickly during the last 30 minutes of baking, tent with aluminum foil.) Transfer pans to a wire rack, and let cool 5 minutes. Turn out the loaves onto the rack to cool completely before serving.
Rosemary Bread
Rosemary Bread
Makes 2 loaves
1 1/2 teaspoons active dry yeast
1/4 cup warm water
5 tablespoons extra-virgin olive oil, plus more for bowl
1 teaspoon sugar
1 teaspoon salt
2 tablespoons finely chopped rosemary, plus 1 Tablespoon whole leaves
1 1/2 cups plus 1 Teaspoon all-purpose flour, plus more for dusting
1 cup whole-wheat flour
Stir together yeast and the warm water in the bowl of an electric mixer. Let stand until foamy, about 7 minutes. Add 3/4 cup water, the olive oil, sugar, salt, chopped rosemary, 11/2 cups allpurpose flour, and the whole-wheat flour to bowl. Fit mixer with the dough hook; mix on low speed until dough comes together, about 1 minute. Raise speed to medium-high; mix until dough is smooth and elastic, 8 to 10 minutes.
Lightly oil a large bowl. Shape dough into a ball, and transfer to oiled bowl. Loosely cover with plastic wrap. Let dough rise in a warm, draft-free spot until doubled in bulk, about 1 hour. Punch down the dough; let rest, covered, 15 minutes. Turn out dough onto a lightly floured surface, and divide in half. Roll one piece into an 11-inch-long loaf. Gently twist dough to create contours, then tuck ends underneath. Transfer to a baking sheet. Press half the rosemary leaves into loaf. Repeat with remaining piece of dough.
Loosely cover baking sheet with plastic wrap, and let loaves rise slightly in a warm, draft-free spot 30 minutes. Meanwhile, preheat oven to 400 degrees; Dust loaves with remaining teaspoon all-purpose flour. Bake until golden, about 30 minutes. Let cool completely on a wire rack before slicing.
Bread Baker’s Fruit Tart
Bread Baker's Fruit Tart
Serves 8
2 baking apples such as Rome, Cortland, or Jonamac, peeled, cored, and cut into 1/2-inch wedges
1 tablespoon freshly squeezed lemon juice
3 to 4 tablespoons sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for skillet
All-purpose flour, for work surface
1 pound Cinnamon Roll Dough (recipe follows)
Preheat oven to 450 degrees; with rack in center. In a medium bowl, combine apples, lemon juice, and 2 tablespoons sugar. Toss to combine. In a 10-inch cast iron skillet, melt 2 tablespoons butter over medium heat. Add apples, and cook, stirring frequently until softened, 4 to 5 minutes.
Butter a second 10-inch cast-iron skillet. (Alternatively butter a 10-inch fluted tart pan with a removable bottom, placed on a baking sheet without the bottom.) Turn the dough out onto a lightly floured work surface. Flatten it into a 9-inch square. Dot the 8 tablespoons butter over the dough. Roll the dough up, pinching the edges to seal. Fold dough in half. Dust work surface with flour. Knead gently to distribute butter evenly. Flatten the dough into a 10-inch round.
Fit into prepared skillet, pressing and dimpling dough with your fingers. Prick all over with the tip of a knife. Spread apple mixture evenly over the dough, leaving a 1/2-inch border. Dot with remaining 2 tablespoons butter, and sprinkle with remaining 1 to 2 tablespoons sugar, depending on the sweetness of the apples. Bake until edges are golden brown, 20 to 25 minutes. Remove from oven and let stand at room temperature for 20 minutes before serving. Serve warm or room temperature. Refrigerate if keeping longer than one day.
Cinnamon Roll Dough
Makes about 5 pounds
Vegetable oil, for oiling bowl
1 tablespoon active dry yeast
5 cups warm (110 degrees) water
10 to 13 cups unbleached all-purpose flour, plus more for work surface
1/2 cup dark-brown sugar
1 tablespoon salt
Lightly oil a large bowl; set aside. In a large bowl, dissolve the yeast in the water. Add 5 cups flour, and stir to combine. Stir in the sugar and salt. Add remaining flour, 1 cup at a time, stirring until a sticky dough forms. When the dough becomes too stiff to stir, turn it out onto a well-floured work surface. Knead, incorporating only as much flour as needed to make a smooth and elastic dough, 8 to 10 minutes. Transfer to prepared bowl, cover with plastic wrap, and let rise until doubled in bulk, 1 1/2 to 2 hours.
Orecchiette with Broccoli Rabe
Orecchiette with Broccoli Rabe
Recipe courtesy of Donatella Arpaia
Serves 4
4 sweet Italian sausages (about 1 pound), casing removed and crumbled
1 pound Fresh Semolina Orecchiette (recipe follows)
1 pound broccoli rabe, washed, trimmed, and cut into 3-inch pieces
2 cloves garlic, coarsely chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
Freshly grated Parmesan cheese, for serving
Place sausage in a large skillet over medium-high heat. Cook, stirring, until browned, 5 to 8 minutes. Using a slotted spoon, transfer sausage to a bowl; set sausage and skillet aside.
Bring 4 quarts water to a boil in a large pot. Add salt, return to a boil and add broccoli rabe. Cook 1 minute and drain, reserving some of the cooking liquid; set aside.
Bring a second large pot of water to a boil. Add salt, return to a boil and add pasta. Cook until al dente, 5 to 8 minutes; drain.
Place reserved skillet over medium-high heat and add oil, broccoli rabe, garlic, and red pepper flakes. Cook, stirring, about 30 seconds. Return sausage to the skillet along with the orecchiette. Stir to combine, adding reserved cooking liquid if pasta seems too dry; sprinkle with cheese and serve immediately.
Fresh Semonlina Orecchiette
Makes 1 pound
1 cup semolina
2 1/4 cups "00" flour, plus more for dusting (if you can't find this can substitute 1/2 flour and 1/2 cake flour)
1 cup lukewarm water
Pinch of salt
Sift semolina and "00" flour together onto a large work surface to form a mound. Make a well in the center. Pour water into the well and add salt. Using a fork, slowly incorporate flours, beginning with inner rim of well, into the water until it forms a dough. Gather dough together to form a rounded mass. Begin kneading with the palms of your hand until dough becomes smooth and elastic, about 10 minutes. Divide dough in half and wrap each with plastic wrap. Let rest 1 hour.
Cut each piece of dough in half. Working with one piece at a time, roll out dough 1/4 inch thick. Cut dough into 1-inch-thick strips and roll into 1/2-inch-thick rope. Cut rope crosswise into 1/4-inch pieces and lightly dust with flour. Repeat process with remaining dough.
Press each piece of dough along the blade of a butter knife and turn over with your thumb; place orecchiette on a floured baking sheet. Cover until ready to use. Repeat process with remaining pieces.
Coconut Cream Pie
Coconut Cream Pie
Serves 12
1 large whole egg, lightly beaten, plus 4 large eggs, separated, plus 3 egg whites
All-purpose flour, for dusting
Pate Brisee (Pie Dough) (recipe follows)
1 1/4 cups unsweetened coconut flakes
1/4 cup cornstarch
1 1/4 cups plus 2 tablespoons sugar
1/4 teaspoon salt
2 cups milk
2/3 cup cream of coconut
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter
In a small bowl, whisk together whole egg with 2 teaspoons water to make an egg glaze; set aside. On a lightly floured surface, roll out pie dough to a 1/8-inch thickness. Transfer the crust to a 9-inch-round pie tin, and press it into the bottom edges and up the sides. Using scissors or a sharp knife, trim the dough so it overhangs the tin by about 1 inch. Turn overhanging dough under, forming a rim, and crimp the edges of the pastry. Lightly prick the bottom of the dough with a fork; brush the rim with the beaten egg. Transfer crust to freezer for 30 minutes.
Heat the oven to 375 degrees; with rack positioned in the lower third. Remove crust from freezer, and carefully line it with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights. Bake until the edges of the pastry begin to turn golden, about 15 minutes. Carefully remove the pie weights and the parchment paper. Continue to bake until crust is golden brown in color, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.Place 1/4 cup of the unsweetened coconut flakes on a parchment-lined baking sheet. Bake until light golden, about 5 minutes. Set aside.
To prepare the filling: Combine cornstarch, 1/2 cup sugar, and salt in a medium saucepan. Whisk in milk and cream of coconut. Set over medium heat, and cook, stirring constantly, until bubbling and thick, about 5 minutes.
In a medium bowl, whisk 4 egg yolks. Slowly whisk hot milk mixture into egg yolks. Return mixture to saucepan, and continue cooking over medium heat, stirring constantly, until mixture returns to a boil, about 1 minute more. Remove from heat. Stir in vanilla and butter. Fold in remaining 1 cup unsweetened coconut flakes. Transfer custard to a medium bowl, place over an ice bath, and cover the surface of the custard with a piece of plastic wrap to prevent a skin from forming. Set aside.
To prepare the meringue: Combine 7 egg whites and remaining 3/4 cup plus 2 tablespoons sugar in the heat-proof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and the whites are hot to the touch, 5 to 7 minutes.
Transfer the bowl to the electric mixer fitted with a whisk attachment. Beat, starting on low speed for 1 to 2 minutes and gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
Heat the broiler with the rack positioned in lower third of oven. Transfer the custard to the cooled crust. Using a large spatula, pile the meringue onto the center of the custard. Lightly spread the meringue over the custard so it touches the edges of the piecrust, sealing well to avoid shrinkage. Transfer assembled pie to broiler; broil until meringue turns golden brown, just a few seconds, watching constantly. Transfer pie to a wire rack to cool, at least 2 hours. Sprinkle with reserved 1/4 cup toasted coconut. Slice, and serve. Refrigerate any leftover pie.
Pate Brisee
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Gateau Saint-Honore with Francois
Gateau Saint-Honore with Francois
Makes 2 eight-inch cakes
1 pound (4 sticks) unsalted butter, chilled and cut into very small pieces
1 pound all-purpose flour, precisely weighed, plus more for dusting
1 teaspoon salt
1/4 cup water
1 large egg, lightly beaten, for assembly
1 pound (4 sticks) unsalted butter, chilled and cut into very small pieces
1/4 cup water
1 pound all-purpose flour, precisely weighed, plus more for dusting
Pinch of salt
7 large eggs
1 cup milk
1 cup heavy cream
1 vanilla bean, split
6 large egg yolks
1 1/4 cups granulated sugar
1 pound all-purpose flour, precisely weighed, plus more for dusting
1 1/4 cups granulated sugar
1/4 cup water
3 tablespoons corn syrup
1 cup heavy cream
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
Make the pâte feuilletée: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until smooth. Add 1/2 cup flour; mix until smooth. Scrape this butter mixture onto a piece of waxed paper. Form into a 5-inch square, wrap; transfer to the refrigerator to chill.
Place remaining flour in mixer bowl; add salt and 1 cup water. Mix carefully into a smooth dough, being careful not to overmix. Gather dough into a ball, and wrap in plastic. Chill a few minutes.
On a lightly floured surface, roll out the dough into a 6-by-12-inch rectangle. Place the chilled butter square in the center of the rectangle. Fold the flour dough over the butter dough, completely encasing the butter. Press the edges of the dough together, sealing as well as possible. Transfer to a sheet of waxed paper; chill until dough and butter reach same temperature, about 1 hour.
On a lightly floured surface, roll out dough into a 3/8-inch-thick rectangle. Fold into thirds, like a letter, and roll into another 3/8-inch-thick rectangle. Transfer dough to waxed paper, and chill 1 hour. (Try to use as little flour as possible for the rolling, and brush off any excess before folding dough.) Repeat rolling-and-folding process two more times; chill 1 hour. Roll and fold two more times. When you fold the dough for the sixth time, the dough should be extremely smooth and silky, with no lumps of butter visible. (If the dough becomes too elastic, set aside in a cool place 15 to 20 minutes before rolling.) Divide dough in half. Wrap each half in plastic wrap. Refrigerate one half for the gâteau Saint-Honoré, and freeze the other half for another use.
Make the pâte à choux: Line a baking sheet with parchment paper; set aside. Preheat the oven to 375 degrees;.
Combine butter and 1 cup water in a small saucepan, and set over high heat. Bring to a boil, and immediately add flour and salt. Beat continuously with a wooden spoon until the dough comes away from the sides of the pan. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Add eggs, one at a time, beating well after each addition. Set aside 1 1/2 cups dough for assembling the cake. Place remaining mixture in a pastry bag fitted with an Ateco #9824 tip. Pipe 1-inch balls, spaced 1 1/2 inches apart, on the prepared baking sheet.
Bake balls until dark golden brown, 40 to 45 minutes. Transfer to a wire rack to cool. Set 18 balls aside; freeze remaining balls in an airtight container for another use. Using a small paring knife, make a small hole in the bottom of each ball. Set aside.
Make the crème pâtissière: Combine milk, heavy cream, and vanilla bean in a medium saucepan. Set pan over medium heat, and bring the milk mixture just to a boil. Remove the pan from heat, cover, and let mixture steep 10 to 12 minutes. Remove and discard vanilla bean.
In a small bowl, whisk together egg yolks and sugar until light and fluffy, about 2 minutes. Add flour, and continue whisking egg mixture until smooth. Slowly pour the hot milk mixture into the egg mixture. Whisk this new mixture until it is completely smooth and free of lumps. Return new mixture to pan, and place over medium heat. Bring mixture to a boil, whisking constantly; cook 2 minutes more. Transfer the pastry cream to a bowl. Lay a piece of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Refrigerate until ready to use.
Place half of the pastry cream in a pastry bag fitted with an Ateco #6 round tip; reserve the remaining pastry cream for assembling the cake. Pipe pastry cream into each of the 18 reserved balls. Set the filled cream puffs aside until you are ready to dip them in the caramel.
Make the caramel: Prepare an ice-water bath, and line a rimmed baking sheet with parchment paper; set both aside. Combine sugar, 1/4 cup water, and corn syrup in a small saucepan. Set over high heat, and bring to a boil. Swirl the pan occasionally until the sugar has dissolved. Continue cooking until the syrup is golden amber. Remove pan from heat, and plunge bottom of pan in the ice bath to stop cooking. Dip the top of each of the 18 filled cream puffs in the molten caramel. Place the balls, top-sides down, on the prepared baking sheet; the caramel will harden and flatten, and this surface will become the top of the cake.
Make the caramel fans: Place a sheet of parchment paper on a clean work surface. Using a small offset spatula, place a small amount of molten caramel on the parchment. Starting from the center, draw out the caramel in a few quick strokes, creating a fan. Repeat making more fans with the remaining caramel. Set fans aside to harden and dry.
Make the crème chantilly: In the bowl of an electric mixer fitted with the paddle attachment, combine heavy cream, confectioners’ sugar, and vanilla. Beat on high speed until the mixture forms stiff peaks, 2 to 3 minutes. Chill until ready to use.
Assemble the cake: Preheat the oven to 375 degrees;. Line two baking sheets with parchment paper, and set aside.
Roll the pâte feuilletée dough out to an 1/8-inch thickness. Using a plate or a bowl as a guide, cut out two 8-inch circles from the dough. Prick the circles all over with a fork or a pastry docker to prevent the dough from rising. Place the circles on the prepared baking sheets. Brush the outer edge of the circles with the beaten egg.
Place the reserved pâte à choux dough in a pastry bag fitted with an Ateco #9824 tip. Pipe dough around the rim of each circle. With remaining dough, pipe a spiral in the center of each circle, starting in the middle. Bake until the pastry is crisp and deep-golden brown, 50 to 55 minutes. Transfer baking sheets to a wire rack to cool. Dip uncoated sides of cream puffs, one by one, in the caramel. Arrange on the pastries, 9 per circle, leaving space in between; the caramel will hold the cream puffs to the pastry. Combine the remaining pastry cream and one-fourth of the crème chantilly in a bowl. Place the mixed cream in a pastry bag fitted with an Ateco #9824 tip. Fill the center of each circle with cream mixture. Place the remaining crème chantilly in a pastry bag fitted with an Ateco #9824 tip. Pipe large rosettes between the caramel-covered cream puffs. Cover the center of each circle with the remaining cream. Garnish with caramel fans, and serve.
Baked Beef Stew
Baked Beef Stew
1 or 2 (14.5 ounce) can(s) diced tomatoes, undrained (can use 10 oz can; can also use Rotel for some oomph)
1 cup water or red wine (Shiraz is best)
3 tablespoons flour
2 teaspoons sugar (can substitute brown sugar)
1 1/2 teaspoons salt (can substitute soy sauce)
1/2 teaspoon pepper
2 pounds lean beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into chunks
1 daikon, cut into chunks
Rosemary
Coat the beef with flour and quickly brown it in a little olive or vegetable oil in a skillet. In a large bowl, combine the tomatoes, water, sugar, salt and pepper. Add remaining ingredients & beef; mix well. Pour into a greased 13×9 dish. Cover and bake at 375 degrees F for 1-3/4 to 2 hours or until meat and vegetables are tender.
Tasting Notes: Adjusted ingredients as labelled in the ingredient list. Started off by heating skillet with oil, sugar, a little red wine vinegar, rosemary, and red wine to burn off alcohol. Add potatoes to boil for five minutes, then added entire mixture to baker. Coated beef with flour, sugar, soy sauce, and pepper, and then browned it in hot oil in skillet with onions that were diced. While that was browning, added rest of vegetables to potato mixture along with tomatoes and some more beef broth. Once beef was browned, added entire mixture to baker. Created fond with beef broth, and added that to baker. Covered, baked at 375 for 2 hours. Possible to also do 350 for 2 hours depending on amount of meat.
Beef Stew Variations
Beef Stew Variations
**Brown beef stew meat with onions in a bit of oil with spices, salt, pepper, garlic, parsley. Simmer for 3 hours in a few cups of water or cream of celery, cream of mushroom,tomato soup, and a packet of onion soup mix. Add potatoes, celery, and carrots. Cook another hour and add frozen peas about 10 minutes before serving.
**Dredge meat with flour and brown with garlic and onions. Simmer beef with beef broth and water. When meat is tender, add potatoes and carrots. Right before finishing, add a package of brown gravy mix slightly thinned with cold water to prevent clumping.
**Good link to give beef stew some more punch: http://chowhound.chow.com/topics/679321
Slow Cooker Cube Steaks and Gravy
Slow Cooker Cube Steaks and Gravy
1/3 cup all purpose flour
6 beef cube steaks, (1-1/2 lbs.)
1 tablespoon vegetable oil
1 large onion, sliced and separated into rings
3 cups water, divided
1 envelope each of Brown Gravy mix, Mushroom Gravy mix and Onion Gravy mix
Coat cube steaks with flour. In a skillet, cook steaks in oil until lightly browned on each side. Transfer to slow cooker. Add onions and 2 cups of the water. Cover and cook on low for 8 hours or until meat is tender.
In a bowl, whisk together gravy mixes with remaining 1 cup water. Add to slow cooker and cook 30 minutes longer, Serve over mashed potatoes or noodles.
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