Falls Church, Virginia

This was quick and easy, but I think the steaks I had were bigger they came out medium rare, which is to my liking not everyones! I am reducing the sauce a big more right now to pour over the other steak and eat as another meal.

Wonderful, simple flavor and easy! Only made a couple "measurement" revisions to original recipe: I used only 11 ounces of Penne as I like to make sure my pasta is not dry. I used a good heaping tablespoon of garlic as we like it, and I doubled the amount of Italian seasoning since it was the only other seasoning. I mixed the Parmesan cheese into the pasta mixture at the end so that it would blend with the sauce. Delicious! Everyone, including picky 5-year old, loved it. Will definitely make again.

Very tasty with some minor modifications, and mine turned out, yes, fork-tender when I prepared them the following way: I lightly pounded the steaks on each side with a hammer tenderizer (spikey side), sprinkled both sides with pepper and liberally with Cajun seasoning and garlic powder (NEED to do this - this is the only real seasoning other than the onion soup unless you prefer things more on the bland side). In a large non-stick skillet, I lightly browned each side of the steaks in about 1 tablespoon of olive oil. I mixed together the can of Sprite (we did not detect any "sweet" after taste), 2 cans of mushroom soup, and envelope of dry onion soup mix, then I poured the sauce mixture over the cube steaks after browning; brought up to a boil, then turned down to simmer and covered the pan. I let the steaks simmer for about 2 hours - fabulous! Even our picky 5 year old who usually fusses about chewy beef liked them, and the sauce is delicious served over rice. This stove top method seems to work well for us - quicker and better than the slow cooker.