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!

Reviewed On: Oct. 19, 2009

Very Good! Simmered what was left of a roasted chicken for 1 to 2 hours in 5 cups of broth/water mix. Added one chicken bouillon cube for additional flavor. Remove from heat & cool. Pick chicken from bones & return to broth; discard bones. Chill overnight. Next day about 1 hour before serving, melt 3 T. butter & splash of oil in 3-5 quart pot; add 1 onion, coarsely chpd & 1 bunch of chopped celery to butter/oil mixture in pot; salt & pepper and stir occasionally for about 15 min. Add the chilled broth/chicken; stir in 1 frozen bag of mixed veggies and additional canned broth if needed. I use 3 min. noodles so they can be added just prior to serving. I did add 1 t. smoked paprika; nice slightly smoky flavor; add more if you want a stronger taste.

Reviewed On: Oct. 6, 2009

Used 1% milk for 1/2 c. Used Whip. Cream (or half&half) for 1/2 c. Doubled the tuna using 1 can packed in water and 1 can packed in oil. Seasonings: 1/2 T. smoked paprika & 1/4 t. ground red pepper. Used frozen mixed veggies & 1/2 can quartered artichokes. Instead, could sub 3/4 c. chpd celery & 1/4 c. chpd green onion with 3/4 c. frozen peas. Topped with panko bread crumbs drizzled with melted unsalted butter. Broil until topping slightly brown. Delish!

Reviewed On: Sep. 27, 2009