Berdean's Cube Steak
My mom's recipe. Make gravy from the remains by adding flour, milk, salt, and pepper.
My mom's recipe. Make gravy from the remains by adding flour, milk, salt, and pepper.
I was so surprised at how good (and easy)this recipe was! I've always dredged cube steak in flour, salt and pepper and pan fried. This made the meat much more tender and the gravy on mashed potatoes was awesome. Served with fresh green beans and corn for a wonderful meal, enjoyed by both hubby and 9 year old son. Oh, I did add onion and mushrooms to gravy just because I love them.Read More
the recipe did not state how much water and i had the liquid beef buillon. so i took a packet of lipton beef and onion and mixed with 2 cups of water and added it after frying the cube steak and simmer for one hour versus 2 hours tirned out excellent served with rice and peasRead More
I was so surprised at how good (and easy)this recipe was! I've always dredged cube steak in flour, salt and pepper and pan fried. This made the meat much more tender and the gravy on mashed potatoes was awesome. Served with fresh green beans and corn for a wonderful meal, enjoyed by both hubby and 9 year old son. Oh, I did add onion and mushrooms to gravy just because I love them.
I was a little skeptical of this recipe due to the short ingredient list, but it was great! The steak was tender and had a great flavor. I didn't have any bouillon, so I just skipped the water and used beef broth. I will definitely be making this again.
I was the hero of the night with this simple recipe. The only change I made was adding one big onion cut in rings. The steaks were so tender you could cut them with the fork and the gravy was great.
Awesome! I added a little garlic powder to the flour and browned in the pan. Then I put them in the crock pot with some beef broth and chopped onion and minced garlic. it made good gravy too (just added a little milk and flour). Cooked on low for 4 hours or so
This was the best Cube Steak, that I have EVER HAD. I used a can of mushrooms on top and let it all simmer for 2 hours. THANKS FOR SHARING. THIS IS EXCELLENT.
Excellent! I've made cubed steak a thousand times but following this recipe and simmering for a couple hours turned this into a family fave! It was extremely tender and the gravy was delicious over rice. I couldn't believe the amount of raves I got throughout the meal ~ Thanks so much for this recipe!
Excellent! The picture doesn't look too appetizing, but I tried it anyway, and am I glad I did! These turned out tender, not chewy, and the gravy made from the drippings was some of the best I've ever had.. Seriously! :)
the recipe did not state how much water and i had the liquid beef buillon. so i took a packet of lipton beef and onion and mixed with 2 cups of water and added it after frying the cube steak and simmer for one hour versus 2 hours tirned out excellent served with rice and peas
Inexpensive way to make a cheap cut of meat very tasty and tender. I have a similar recipe "smothered steak" which is more complicated and calls for cream soups, but I preferred the ease of this one. I did add thinly sliced white onion on top of the steaks as they simmered.
I give this five stars before even trying it. Why? I love cube steak, always have, we have it once or twice a month pan fried. Now I cook for my mother in law five times a week and she likes her food very tender. I KNOW I will love this because it's exactly like my pan fried recipe, only difference is the slow baked simmering. I wanted a recipe to make the meat tender like old fashioned Swiss Steak, one of my mother in laws favorite dishes. I don't enjoy pounding the round steak before slow cooking Swiss Steak for a couple of hours. Now I see I can take my mother in laws Swiss Steak recipe and adapt it to cube steak. Now I have a way to fix tender meat in one of her favorite meals and one of mine. Thanks for sharing. Simplicity is something to celebrate! * Well, now it's nine hours later and I stand by my Five Star review. I kept getting comments all during the meal saying, "This is really good." One of my sons said, "I think I like this better than pan fried cube steak." The meat was fall apart tender. I put one can cream of mushroom soup, 3 cans water, one tsp minced garlic, and five bullion cubes in a bowl, stirred together and set aside. I browned 10 cube steaks as described in recipe, then sliced 2 small onions. I layered the meat in a dutch oven, spread onions over the top of the meat poured the wet mixture to cover it all, baked covered in 275 degree oven four hours, served over rice with a warm roll and a side of steamed carrots and parsley flakes.
I love this recipe! Our family does not really enjoy beef that much, but this recipe is one that they love. It is truly a 5 star recipe. After making it a few times, I have changed it somewhat, but will not bother to post the changes, as I really find it annoying when people do this, and then post on how their changes made it a "Real 5 star recipe". Thank you so much for one of the best recipes that I have come across on here.
I grew up with my mom making this recipe all the time. Only thing different is that she added about 5 whole allspice while the steaks were simmering, removing them before making the gravy.
Very good!! Husband loved it! I didn't let it cook 2 hrs due to time but meat was done in 45 and gravy was awesome!!!! Easy too and cheap to make!!!!
yummy, yummy,yummy! It fit all the criteria: quick,easy, nutritious and tasty. It's adaptable too!
Surprised I hadn't reviewed this before. We LOVE this recipe. I used beef broth added a whole onion separated into rings and a can of mushrooms with their juice. I use my electric frypan and cook the 2 hours on low. It is fork tender and delicious. Of course I add all kinds of extra spices to the flour. To me that is just common sense if you want more flavor. Thanks gerhart.
Great recipe. I made it last night, awesome. Incredible that with so little ingredients it turns sooo good, so much flavor. Since I am a working mother with no time, I made it in the pressure cooker: after browning the floured steaks (as the recipe calls) I added the water (1 1/2 cup), buillon and cover it. Pressure for 15 minutes. Then placed steaks in a plate. To make the sauce I added to the pot 1/2 cup of milk, 1 tsp flour (remember there is left over flour in the pan), 1 tsp butter and pepper to taste. No salt!. Stir and let cook until the sauce thickens. Add on top of the steaks. Does not need anything else!! But if you like you can add mushrooms to the sauce. Enjoy this "working-mom-with-no-time version"
I added a small amount of finely diced onion, gr. pepper and garlic in the pan with a envelope of beef onion soup mix instead of bouilon adding enough water to cover steaks.. spice up flour with onion /garlic powder ..(others flavors to your taste)excellent over crunchy oven baked potato wedges and a side of corn nibblets.
Cube steak can be an inexpensive way to prepare. It has been tenderized prior to cooking and needs only a minimum time cooking to absorb flavorings and tenderizing. I suggest following the recipe but reduce the cooking times to about 30 min. Suggest making wine reduction sauce: brown floured meat in oil; remove from pan; add 1 c. beef broth, scaping pan of flavor filled juices left in pan. Add 1/4 c. red wine (no more) to broth; slow simmer until liquid is reduced by half, stirring occasionally. Return cube steaks to sauce & simmer 20 minutes, slowly. Add more broth if needed. Do not add more wine; it will overpower the broth. Makes a wonderful sauce without that heavy gravy taste or extra calories. Enjoy!
This is a great recipe for a low cost 'steak' meal. I hate when people rate recipes and say they changed things but I am guilty this time. I simply used beef broth instead of water and it makes the recipe out of this world! You get such a tender meaty taste. This recipe was a starting off point for me on new things I have created. I have cooked other meats in similar ways and they always turn out to be tender and delicious. This is one of those recipes you can add veggies to and it will only enhance the flavor. Its great on its own and easily customizable which is awesome.
Thanks for sharing a great recipe. I did follow some of the other reviewers by adding garlic, onions, mushrooms, and then baking. I didn't have any beef bouillon or beef broth but I did have a packet of gravy mix so I added that and it worked! Served with mash poatotes and green beans! Delicious! Husband asked for a knife but he found out he didn't need it! The meat was fork tender!
Absolutely loved this recipe....made exactly as described. Meat was so tender. Thank you! It has become a staple recipe in our family favorites.
It turned out fork tender. The first time ever I've made cube steak fork tender. I did as some other reviewers suggested, used beef broth instead of water/bouillon and added onions. Wonderful recipe! Thank you for posting!
We're not big beef eaters, but I was at the butcher a few months back and saw the cube steaks in the case and got 4. Found them in the freezer last night and wondered what to do with them. Really glad I found this recipe. I floured (garlic powder, onion powder, salt & pepper in flour), browned in a few Tbsp of oil, splashed each with Worcestershire, threw in about 1/2 a sweet onion chopped, and 2 cups of boiling water with 2 beef bullion cubes. Covered on cook top for about 1 1/2 hrs on low. It was really good. The gravy wasn't that thick but had little bits of the onions and stray beef pieces and was fine over the meat and mashed potatoes. Miserably full as I type this as there are only 2 of us and no leftovers. Thanks for the recipe.
I liked this. My family didn't seem to like it as much but I say tough. :) The gravy was very watery and needed to be re-boiled on the stove with some cornstarch. Lots of salt and pepper was added but overall great flavor! Being from the south we typically eat this deeper fried with peppered milk gravy so this was a nice change of pace. My skillet couldn't hold all of them so I did oven bake after browning (325 for 2 hrs). Thank you for the recipe!
I cannot BELIEVE how many stars this recipe received!!!! This was one of the most awful things I have ever made in my life - simmering them for 2 hours like that made them extremely dry - to the point that my husband wouldn't even eat them, and he has NEVER turned away food. I only made this recipe because of the high ratings it got and I still can't believe the result. So disappointing.
Great, easy recipe. Had cube steaks that I did not know what to do with. My husband, who is usually not a big steak fan, let alone cube steaks, loved it. I used 1 can cream of mushroom soup with some water, instead of water/buillion mixture. Made a lovely gravy/sauce that went well with the steak & mashed sweat potatoes.
I am new to cooking and rely on receipes to inform me of what I need to know. I followed receipes to a tee and watched it very closely for the first hour and then noticed that all of the water had evaporated and still had another hour to go! I rechecked the receipe and didn't read anywhere that you would need to add water to ensure they didn't burn up but added another two cups of water anyway hoping the steaks would turn out anyway. I walked away for 15 mins knowing I had to simmer for another hour and already added double the water the receipe called for and when I came back they were burnt. Me being a starving single mother did find a couple bites to salvage and it was very salty tasting. Completely unedible!
My husband and I have been trying to perfect the art of making cube steaks this way. We were so pleased with this recipe, finally it was tender and juicy and not chewy! I took advice from past reviews and added mushrooms, diced white onion and garlic to the sauce. And I covered a casserole pan with tinfoil and baked it in the oven at 325 degrees for 2 hours.
This was very tasty and easy to make. I was very surprised at how flavorful the gravy was. This is definitely a great substitute for country fried steak.
I have really enjoyed this recipe. Its very simple and taste great. I normally dont change the recipe but this one was just dying to have an onion added. I was so hungry I only cooked it for 1.5 hours and it was still tender enough to eat with a fork.
Holy Toledo! This was so good I was sad when it was all gone. Simple, quick, easy, not to mention inexpensive! Thanks for a keeper!
EXCELLENT! Cooked in slow cooker for 5 hours on high after frying. Most tender flavor cube steak I've had! Thanks!
This was excellent! My husband declared it one of the best things I've ever made, and used the phrase "restaurant-quality". I made a couple modifications. I drained all but about 2 tsp. of oil after browning the meat, then added a Tbs of garlic and some sliced onions to the pan. Used a can of beef consomme instead of the bouillon granules, and about half a can of water. Followed the rest of the recipe to a T; made gravy out of the liquids using a heaping spoonful of flour and a couple splashes of milk. Served over rice, but I think next time I'll do egg noodles.
I tried this recipe exactly as was given and found that I needed to check it every 1/2 hr to add more water/broth. However, both my husband and I enjoyed this so much more than the cube steaks I had prepared in the past. Will definately cook them this way in the future!
To make GLUTEN FREE I used Argo cornstarch in place of the flour, and Herbox beef boullion cubes (3), and added garlic. Due to lack of time, I simmered mine with the lid on for 1 hour, and than added water with cornstarch to thicken to make the gravey for 10 more minutes. Very good and easy. The steak was tender after 1 hour of cooking. Thanks for the recipe.
This recipe was so good and also easy to make. I made it exactly as stated but also added some carmelized onions to it after simmering. I served it with mashed potatoes and 'Mushrooms with Soy Sauce Glaze' (from this website) and green beans. Perfect comfort food I will definitely be making again.
I was looking for something different, but this was entirely disappointing. Simmering took all the flavor out of the steak, and all you could taste was the bouillon. Next time I have cube steak, I'll stick to a quick dredge and pan fry.
Very good, however like many other cooks, I added chopped onion, garlic and mushrooms to the "sauce" ... I also added red wine (cheap burgundy) for part of the water ... Lastly, I stirred in a bit of Kitchen Bouquet" to darken the slightly pinkish (from wine) sauce
What a great recipe for a lousy cut of meat! I actually enjoyed my cube steak this evening.
I love this!!! I have a big family so I have to put them in the oven. I cover them with gravy and cook for 2 hours. Excellent
Wonderful. I used salt, pepper and garlic powder. I doubled the recipe. I used 1 tsp. beef bouillon granules and 1 package on onion soup mix in 2 cups of water. I put them in a 9x13 casserole dish and poured the mixture over and baked covered at 325 for 2 hours. They were the most tender I've ever had.
This is wonderful and easy to do. I love to saute some Vidalia onions and place on top the last 1/2 hour of cooking. Place over rice and this is one great meal.
PERFECT!! I read all the wonderful reviews and was still somewht unconvinced that so many could be so right!! I'm a believer! This recipe will become a staple in my dinner repertoire. Followed the recipe but was wondering what to do with all the oil after frying the meat. I did take some of it out cuz it just seemed to be alot to leave in. I had some leftover beef broth from another recipe and wanted to use it up so I added that along with a sliced onion as others recommended. I also added garlic powder to the flour before dredging the meat. To the cold beef broth, however, I did add the remaining flour from dredging the meat and used the wire whisk to remove the lumps. I added this roux to the meat and onions. The smell was scrumptious and the meat was amazingly tender. The onion gravy was fabulous. I have already forwarded this recipe to my sisters! Thank you for a great recipe!
Fantastic recipe, just like Mom used to make. I mix some cornstarch and water in a glass and add it to the drippings to make gravy. It doesn't dull the flavor as much as using flour does.
great way to cook cheap meat.
I followed the recipe almost exactly, except I covered the meat in beef broth rather than water and bouillon. I thought medium high was too high to heat the oil, but I followed the recipe and the steaks burned/stuck to the pan on the first side. I turned the heat down, and turned them over and the other side turned out fine. Then when I simmered them, the flour crust on steaks turned to mush and hung off the meat in strings. It was very unappetizing. We ate it, because I didn't have anything else in the house, and the meat tasted fine, but the flour crust ended up as mushy globs throughout the sauce. I would definitely not recommend this to anyone.
I've never made cube steaks before, and I have to say I thought they had a weird texture. Other than that, which is not the fault of the recipe, it was a fairly good dish. I did saute some onion in the oil after browning the steaks. I also drained off as much oil as I could before adding the water. The steaks were fork-tender, and the gravy was good on mashed potatoes.
Excellent recipe, my BF loved it! I used steak seasoning instead of salt and pepper, gave it an extra kick. I also only had to simmer for an hour. Added corn starch at the end to thicken the gravy and served over rice.
Have made this several times over the past year. Simple and tasty. Great for the dinner rotation. Thank you!
The best cube steak EVER!!! I didn't change a thing .. Thank you for sharing..
I have to say that this was extremely tasty!! as simply as it was I would have to say it was better than what I would have made!!! The family loved it, even my very picky eater who eats nothing except chicken!! (homemade chicken strips) so I will be sure to make this again! Thanks for sharing!!! p.s. the meat was so tender you could cut it with a fork!
My mom made this a lot, too. But, we saute onions and peppers first, removed from the pan, did the meat, and then added it all together. Put the gravy over rice. Great comfort meal.
This made a comforting meal I did add some garlic powder then baked it so easy and can stay in the budget
This recipe was super easy to make and absolutely delicious! The steaks were SO tender. The recipe sounded a tad bland, so I added a tsp of garlic powder to the flour and small onion and a can of mushrooms to the simmering juice which added some extra flavor.
Didn't have cube steaks so substituted chopped beef steaks following same procedure of flouring and seasoning. Then made gravy with some of the drippings adding 1 tsp. Wyler's Beef Shakers Seasoning.
OK, so I find this SIMPLE recipe to finally use up the cube steaks that have been in our freezer for awhile. They were purchased from a local natural beef farm. I followed the recipe to a "T", adding some fresh onion and mushroom slices as others had suggested. I was concerned, after frying the meat, that I should discard some of the remaining oil in the pan. There seemed to be quite a bit. But, since the recipe didn't suggest that, I didn't do it. ONE HOUR into the cooking time (I had it on 3, which I would consider MEDIUM-LOW as the recipe states), I could smell something burning while I was upstairs on the computer. I raced downstairs and you can imagine my unhappiness as I took the lid off of the pan to reveal a total burnt-up mess in the bottom of the pan. All of the meat is completely stuck in this thick, black STUFF on the bottom of the pan. Oddly enough, there is still liquid in the pan - it appears to be the oil though. I honestly don't know how I will ever clean out the pan, and I cannot figure out what it is that is so thick in the bottom of this pan - fat? burnt oil? Don't know. What I do know is that my meal is ruined. I would HIGHLY suggest making this in a crock pot, or literally putting the burner on LOW for this recipe. And in case you are wondering, yes, I had VIRTUALLY COVERED the meat with Beef Broth (as opposed to just using water) as instructed in the recipe. Aggrevating, because this local meat was not cheap!
The kids loved this especially the gravy it made they put it on their potatos and dipped their meat in it. I did add a couple pealed cloves of garlic and some thyme both whole while it simmered. Very nice taste.
Husband loved them but I didn't care for them. However, I'm not a cube steak lover.
Only reason I gave this 4 stars, is because this is almost exactly how I have made this for years, with a little twist. After I have browned steaks and have added (beef broth), I then add a thin sliced onion, and fresh sliced mushrooms. Then cook down in gravy. This is for people who like onions and shrooms of course. All in all a good recipe as described above!
Very good! It made cube steak edible for me (usually choke it down because my husband likes it), and I even liked the flavor. I made the recipe just as posted. This one's a keeper!
Great recipe. I put my steaks in the slow cooker and they were really tender.
Hey Chris, fixed this last night for dinner. It was great! Made the gravy out of milk and served it with mashed potatoes and corn. Your mom is a great cook!
Great flavor. Mine turned out too salty, so I will change how much salt I put in next time. I always think its funny when recipes say add salt "to taste" when you can't taste it. Haha. Also, I rreally think after 1 hr mine was done. At 1.75 hrs it came out a little dry.
I was so surprised at how good (and easy)this recipe was! I've always dredged cube steak in flour, salt and pepper and pan fried. This made the meat much more tender and the gravy on mashed potatoes was awesome. Served with fresh green beans and corn for a wonderful meal, enjoyed by both hubby and 9 year old son. Oh, I did add onion and mushrooms to gravy just because I love them. Somehow I ended up with two profiles on here, so I'm trying to get all my reviews on the right profile. Sorry for dup post.
I made this tonight for tomorrow's dinner, but I found it also a little bland as some have said because I wasn't sure how it was going to turn out following the recipe. I understand that everyone has their specific tastes and if you want flavorful meat, you have to add your own spices, so along with the onions, I added a tiny bit more salt, pepper, montreal steak seasoning, garlic and onion powder to the beef broth, stuck it back in the oven at 325 for 45 mins more, and I say it's pretty tasty now (at least to me). Hope my family enjoys it, but I will def make again with all the seasonings from the beginning to see if that makes a difference. And yes it is VERY tender. Happy cooking!!
Fantastic, easy recipe! I followed the recipe exactly, but only simmered for an hour. Turned out just like my mom used to make!
Yum, I made this with pre-made hambuger patties and used onion soup mix with the boullion. It was great and a good way to use up those patties too. Very easy! Made it in the electric skillet to keep the kitchen cool.
As the fiance said, 'This is the best application of cubed steak ever'! We were about to write off cubed steak forever, until we found this recipe. Great over mashed potatoes and followed another reviewer's addition of 1 onion (which we took out after it was cooked) and 2 pounds of baby bella mushrooms, which went with the gravy and mashed potatoes so nicely!
This is basically the same recipe that my mother made and I have too for years except I do not use bouillon, I smother with onions and let it simmer for a couple of hours.
Absolutely wonderful! My husband said "it's a keeper." Makes a humble cut of meat taste like a million. Thanks! :0)
The most tender my cube steak has ever been! I will definitely cook this dish again. My husband and kids ate it all. I added mushrooms and onions as suggested.
I am not a cubed steak fan so i was reluctant to try this, especially since the picture did not make it look very appetizing and there were not many ingredients. but WOW!!!! everyone loved this when i made it, even a super picky 2 year old and 4 year old!! the only changes i made was i doubled the amount of bouillon cubes needed. this is a total keeper! in fact my household will be buying cubed steaks JUST so i can make this recipe!
very very delicious over mashed potatoes!
This recipe was easy and tasted just like my moms. Thank you for sharing.
this turned out awesome. I pan fried in a cast iron skillet, then put that in the oven. The only thing I would change - add more water! I didn't have enough gravy in the end.
Really excellent comfort food. So easy and the end result was tender and delicious. The photo does not do this dish justice. I never buy cube steak but bought some on sale and found this recipe. With some brown rice and a salad it is an excellent meal!
Was a little too greasy for my taste.
this was great. came out fork tender, flavorful and appealing to the eye. The only thing I changed was that I added bell peppers and onion to the gravy, and i seasoned the flour with salt pepper and paprika. Other than that this is a great easy and delicious meal.
Very simple and yummy! Thanks
OMG This is SOOO good. And now I feel like I've been wasting my time cooking cube steak any other way. How EASY. My husband, a home grown picky eater, ate three servings and was dissappointed when there were no leftovers. My Mom was so complimentary (not an oft occurence). Really going to be a go -to recipe for me. Love everything about it. I DID deglaze the pan with a bit of Marsala wine, but otherwise DO NOT MESS with this
Have made this a few times and rave reviews from everyone. I always add sliced onions, salt, pepper and a bit of garlic and use Beef Consumme for the broth. Have added a little extra water as well. Very good with mashed potatoes!
I made this tonight and it turned out excellent! Modifications included using two boiling cups of water with three beef bouillion cubes, and I baked it for two hours on 325 degrees, as others suggested. I have NEVER made homemade gravy before, so I just used a small handful of flour and a dash of milk, used a whisk, and it was delicious! I used it over red potatoes. Asparagus as a side dish. Will make this again!
Fantastic, loved them!
This is a great and super easy family supper. Threw in an onion and 2 smashed cloves of garlic. A sp;ash of cream to finish for the gravy. Served over egg noodles. Yum! Definitely a keeper!
I haven't bought cube steak in years but picked some up recently at my husband's insistence. I used 2 low sodium beef bullion cubes, 2 cups of water and half on an onion sliced. I only cooked the steak for about an hour, then removed from the pan. I added flour/water and thickened the gravy even more. We had mashed potatoes with it. Dinner was great! This one is a keeper. My husband is happy that cube steak in back in the dinner rotation.
i made this for my picky husband and it was a big hit...so simple. good job.
Holy lamas. Made this tonight and served it over rice and stir fry veggies for those of us that eat them. Hubby's review..."Best Ever".. I did use 4 bullion cubes and baked at 325 in my iron skillet covered for 2 hours instead of leaving it on the stove. These were fall apart, cut with a fork tender. Found my new way of making them. Freaking epic good!!
Easy to make and so delicious! Vey tender and flavorful! The only thing I did differently was to add a cut up onion in the skillet to simmer with the steak. Thanks for the great recipe!
Made this exactly as the recipe called for and it was so good i make it once a week now tender and yummy.
I'm on the fence. Definitely more tender than just pan frying, which was good, but I wasn't over the moon about it. I'll probably make it again though because BF likes cube steaks now and then. I did toss some onions on top of the steaks while it simmered, that was a good addition. The liquid wanted to cook away, I had to add more near the end. Probably wouldn't matter unless you plan to make gravy.
This was very, very tender & tasty. I used a can of beef broth instead of buillion granules. I would suggest cutting back on the oil, as it left quite a bit of grease on top of the sauce when it was done. My picky husband & teenage son loved it. I thickened the sauce for gravy & served over mashed potatoes.
I was a bit leary to try this because of the amount of oil used. Only had 3 cube steaks so scaled recipe and used 1/4 cup oil. I did use the 1 tablespoon of beef bouillon (Herbox) and used enough water to almost cover the steaks. I browned and baked in a cast iron pan covered with foil. WOW..we were pleasantly surprised at how good these were. Baked at 325 and they were fork tender in an hour. Not as greasy as I expected. Next time I might add a little flour to the gravy.. Thank you for sharing this recipe.
I did this recipe with my modifications ter I browned the steaks & I really liked it. After I browned the steaks I removed them from the pan & flash sauteed mushrooms & onions in the oil & juices with a dash of browning seasoning.Then I returned the steaks to the pan & added beef stock with some salt, pepper & Worcestershire sauce. I had to thicken the sauce a little but it came out great & flavorful!
Adding some garlic and onion powder makes this pretty good. And, oh, so tender! I used both beef broth (canned) and beef bouillon graniles. Thickened the liquid with Wondra for a delicious gravy!
Recipe is great..just like my mom's..I add a little garlic salt to meat and add onions/mushrooms to gravy ..I also cut my meat into smaller portions before flouring ..Like a little bigger than bite size because I have small kids and this is easier than cutting up after cooking plus the meat seems to be more tender. I like to use my electric skillet with this recipe.
Best cube steak EVER! I browned it on the stove like the directions said, then i transferred the meat and all the juice to a large casserole dish. I boiled water with 2 beef bouillon cubes and then added it to the dish until the meat was covered. Baked at 325 for 2 hours and enjoyed, it was so good my husband wanted to take it to his moms house for her to taste how yummy it was!