This is the easiest recipe. I serve it with mashed potatoes and warm rolls.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • In a large skillet over medium heat, briefly brown the cube steaks.

  • Arrange meat in a single layer in a 13x9 inch baking dish and pour the soup over the top. Bake in preheated oven for 1 hour.

Nutrition Facts

435 calories; protein 49.9g; carbohydrates 6.4g; fat 22.2g; cholesterol 139.6mg; sodium 753.7mg. Full Nutrition
Advertisement

Reviews (191)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/06/2003
I didn't have the canned onion soup so I substituted a package of dry onion soup mixed with 1 cup of water and a tsp of beef boullion. Since my cubed steaks were very thin, I only baked for 30 minutes. My family loved them! Read More
(372)

Most helpful critical review

Rating: 3 stars
01/26/2004
This recipe is a good idea but needs important adjustments. Water HAS to be added to the soup because otherwise it all dries up, plus the flavor is too condensed anyway. Also, I would suggest using a pan in which the meat just fits, so it will get the benefit of the liquid. Read More
(18)
240 Ratings
  • 5 star values: 101
  • 4 star values: 89
  • 3 star values: 28
  • 2 star values: 11
  • 1 star values: 11
Rating: 5 stars
05/05/2003
I didn't have the canned onion soup so I substituted a package of dry onion soup mixed with 1 cup of water and a tsp of beef boullion. Since my cubed steaks were very thin, I only baked for 30 minutes. My family loved them! Read More
(372)
Rating: 4 stars
05/08/2005
We had a nice and tasty meal with this as our recipe base. I used 8 cube steaks, 2 cans of beef broth, 1 can of mushroom soup, one onion (sliced) and 1 envelope of dry onion soup mix. I sprinkled the steaks with pepper and garlic powder and placed in skillet with onion rings to brown on both sides. Meanwhile, I mixed the beef broth, mushroom soup and dry onion soup mix. After meat was browned I placed it and onions in a 9x13, poured the soup mix all over, covered with foil and baked at 350 for 45 minutes. Served with mashed potatoes and a salad. These steaks were tender and certainly not dry. The gravy was delicious. A tasty, yet inexpensive meal since I got the steaks for $1.99/lb. Read More
(232)
Rating: 4 stars
07/25/2007
I browned 6 cube steaks with granulated garlic and seasoned pepper. Then I added the condensed French Onion Soup, along with a can of Cream of Mushroom and half an envelope of Lipton's dry Onion Soup mix. Covered with foil and wow... the meat was tender, and the gravy was delicious over mashed potatoes. True comfort food for a pittance. This will definitely be on the monthly rotation, and thanks, Amy! Read More
(141)
Advertisement
Rating: 4 stars
07/16/2007
I've used this same recipe (with a few variations of course) since long before the computer was even a dream. I coat the meat with flour and seasons of choice and beat the flour mixture into the meat. THE BEST TIP I EVER GOT: THE MORE FLOUR YOU POUND INTO THE MEAT THE MORE TENDER THE MEAT WILL BE. Put onions in with meat to saute after you have turned the meat once. Use cream of (your favorite) soup along with a packet of dry onion soup mix. I make this all in a cast iron skillet so I don't have to transfer to another pan or cook in the crock pot. Covering the dish to cook also helps tenderize the meat. This works GREAT with venison steaks too or any other steak be it tough meat or tender. Read More
(85)
Rating: 4 stars
11/07/2007
Easy as it GETS... Comfort food to a 'T'. Didn't change a thing (not sure why people find it necessary to change everything & make it nothing of what it was...) Thanks for a super simple dinner! Read More
(82)
Rating: 5 stars
12/01/2003
This is really good. I dredge the steaks in flour and brown. Also add beef broth to the french onion soup and cook longer at lower temp. Turns our really tasty and tender. Have used mushroom soup with beef broth as well. Also add sliced onion on top of steak. Read More
(67)
Advertisement
Rating: 5 stars
06/11/2004
Delicious, easy, and inexpensive... who could ask for more? I season mine with garlic salt and fresh-ground pepper, then when they have browned I just pour the soup in the skillet, put on the lid, and let it simmer over low heat for at least an hour, if not several. Comes out wonderfully tender and leaves my oven free to bake some potatoes for a side dish. Read More
(52)
Rating: 5 stars
01/08/2004
Great recipe! And so easy! I made it using the dry onion soup mix with 1 cup of water. I also covered the casserole dish with tin foil to keep the moisture in. My family loved it. Read More
(40)
Rating: 5 stars
04/13/2006
This was very very good. My Family loved it..and my husband usually isn't too fond of any form of steak!! I made a few changes as posted by other cooks. I first dredged the cube steaks in flour seasoned with pepper garlic powder and one of my favorite seasonings called Vegeta. Also instead of the French Onion Soup I used mushroom soup beef broth and dry onion soup mix. I also added fresh sliced mushrooms. Everything was delicious and I will definately make this recipe again!! Thanks sooo much for sharing: ) Read More
(39)
Rating: 3 stars
01/26/2004
This recipe is a good idea but needs important adjustments. Water HAS to be added to the soup because otherwise it all dries up, plus the flavor is too condensed anyway. Also, I would suggest using a pan in which the meat just fits, so it will get the benefit of the liquid. Read More
(18)
Advertisement