Deviled Steak Cubes

This is the kind of no-fuss, stick-to-your-ribs dinner that belongs in every home cook’s back pocket. Bite-sized beef gets browned until crusty, then simmers away in a tangy tomato sauce laced with dry mustard and Worcestershire until fork-tender.

The beauty of this recipe is its simplicity. Flour-coated steak cubes, one sliced onion, and a handful of pantry staples are all you need. The long, gentle simmer does all the heavy lifting while you put your feet up.

Spoon it over fluffy white rice, buttered egg noodles, or even mashed potatoes. A side of steamed green beans or a simple salad rounds out the plate.

Chef Tips

• Use stewing beef or sirloin cut into even pieces so everything cooks at the same rate
• Brown the meat in small batches so it sears rather than steams
• Let it go the full two hours if you can; the longer simmer breaks down the connective tissue for melt-in-your-mouth results