[mv_schema_meta name="Mix Dry Ingredients"]In a large bowl, mix flour with salt and pepper.

[mv_schema_meta name="Coat the Beef"]Dip the Steak Patties in the flour and coat both sides. Sometimes it helps to think about the problems in your life and smash the meat into the flour, smothering in small clockwise circles. Flip and repeat. Get the whole Steak Patty covered.

[mv_schema_meta name="Brown the Meat"]In an Electric Skillet (or Stovetop Skillet) over medium high heat, add about 1 TBSP of Extra Virgin Olive Oil and brown both sides of the patties. If you have more patties than you have space, it helps to stack them in what could be the coldest part of the skillet as you brown. As long as you keep the bottom part moving, it shouldn't burn. So place 4 patties, brown one side, flip them, brown the other side, move 2 patties to the top of the other two, add 2 new patties. Flip them, move 2 patty stackers (total of 4) on top of newly placed patties, and add 2 more.

[mv_schema_meta name="Add Water"]Layer the patties as flat as possible and add water. I usually add enough water that all the patties are covered and just a little bit of meat might be peaking through the water surface. If the skillet I'm using heats up too much or runs hotter than what I'm used to cooking with, I'll add slightly more water. You can also add water later if need be.

[mv_schema_meta name="Add Beef Cubes"]Add the Beef Cubes (I really do use about 5 of them, whether I make 4 patties or 6).

[mv_schema_meta name="Bring to a Simmer"]Bring to a slight boil, but it's not that necessary. I just like to make sure the water is hot before I put the lid on and reduce heat. So cover (with a lid), reduce heat to low, and simmer for about 15 minutes. In that 15 minutes, you don't really want the water bubbling the entire time, but you don't want it so far from bubbling that you don't cook the meat. So you kind of aim for maintaining that moment between not bubbling and bubbling, just like making most "Just add meat" pasta dishes, except this time, you want enough water to remain in the pan, not evaporate, to make gravy.

[mv_schema_meta name="Mix some flour and water"]Grab 2 TBSP of the flour you dipped your meat into, and whisk (fork) it with a little bit of water in a cup or bowl until well blended.

[mv_schema_meta name="Add Flour Water to Form Gravy"]After 15 minutes of simmering, check your beefy broth and add water if need be. You still want the meat to, for the most part, be covered with the broth. If it's thick enough to be gravy right now, you can skip this next part, but if it's thin, add the flour water mixture and kind of stir. I usually drizzle over all the places between the meat, and with a spoon, just kind of stir that spot. You can always take out all the meat and mix it that way, but I don't like dirtying an extra dish.

[mv_schema_meta name="Simmer for a couple more minutes"]Simmer a couple more minutes.

[mv_schema_meta name="Prepare side dishes"]It depends on the veggies you're making, but you probably want to prepare them while it's simmering in this last 5 minutes if you make 5 minute veggies like steps 11 and 12, but if you make different veggies that take longer, allow for that time by starting those earlier.

[mv_schema_meta name="Prepare Mashed Potatoes"]For potatoes, I usually grab an Instant "just add water" potato, and I usually go with a family size pack (or 2 small one-dinner packs that run about $1 each) as opposed to a huge box because those are already measured. I hate cleaning dry potato crud from my measuring cups. So I put 4 cups of water (directions on packages) in an Electric Kettle. Then I dump the potato spud crud into one of those plastic disposable tupperware pieces (actually mine is Rubbermaid), and I do this because if there's leftovers, you just add a lid and put it away. When that kettle "whistles," mine doesn't actually whistle, it clicks, dump that into the bowl and stir with a fork. For purposes of this meal, it's best to go with "homestyle potatoes." If you can't find that flavor, you can consider adding a TBSP of butter.

[mv_schema_meta name="Prepare Vegetable"]For the other veggie, I prefer peas with this meal like in my mind, it's supposed to go with peas. But I generally use whatever it is I have. I also prefer to use frozen veggies in a bag where you just stick the bag in the microwave and "steam" for 5 minutes. Because I'm classy, I usually serve the veggies from the bag with a slotted serving spoon (you never know when they have veggie juice at the bottom of the bag).