Cookie's Steak and Potato Stew

  • 2 boneless round steaks
  • 1/4-1/2 cup oil
  • 4 cups water
  • 1/2 - 1 tsp Kitchen Bouquet
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • salt and pepper to taste
  • 1-2 large sliced onions
  • 4-6 cups peeled cubed potatoes (bite size)

Cut steak in bite-size pieces and dredge in flour. In Dutch oven add and heat oil. Brown steak in hot oil. Drain any excess oil.  Add other ingredients.  Sauce should cover steak and potatoes. More water may be added if more is needed. Add 1 beef bouillon cube per cup of water. Simmer until potatoes are barely tender. Serve.

Prepared by Cookie Hauser, Louisiana Cattleman's Association