Reviewed: Jan. 30, 2012

made recipe as stated-Its fast to make & the cubed steak is tender but the recipe really lacks flavor-think i'll try another recipe.

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Reviewer:

debbie

Cooking Level: Expert

Home Town: Great Falls, Montana, USA

Living In: Dallas, Oregon, USA

Reviewed: Sep. 20, 2011

Waaaayy too salty for me. Followed recipe to a "T". My son & bf loved it. I did not. I will make this again, but I will tweak it more for my tastes

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Reviewer:

Yaira

Cooking Level: Intermediate

Home Town: Jackson, Mississippi, USA

Living In: Braxton, Mississippi, USA

Reviewed: Aug. 27, 2011

Very good, but needed more seasoning. Gravy not real thick. Excellent with rice.

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Reviewer:

purrfectgrama

Reviewed: Aug. 19, 2011

Ienjoyed this recipe. however my son says he prefers chicken fried steak. I will be making this recipe again.

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Reviewer:

ntr13

Reviewed: Aug. 2, 2011

this was really good and we will have it again the only thing i changed was that i made it in the crock pot, cooked for about 8 hours and i also did not add any extra water to the soup mix, just what the mushrooms were in

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Reviewer:

patty_9884

Cooking Level: Intermediate

Living In: Kendallville, Indiana, USA

Reviewed: Feb. 10, 2011

The sauce was good so overall i will give the recipe a good rating bc the meat was very tender. But, my family generally is not a fan of cubbed steak but i wanted to give it a try bc this recipe looked good. Any cubbed steak lover will enjoy this recipe.

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Reviewer:

Jay Jay

Cooking Level: Intermediate

Reviewed: Feb. 1, 2011

Only ingredient difference was I added skim milk in place of the water called for. Baked at either 350 or 330 covered the entire time. Paired with "carnation creamy cheesy mashed potatoes". Awesome dinner that we enjoyed.

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Reviewer:

Linda Farrell

Cooking Level: Expert

Living In: Arnold, Missouri, USA

Reviewed: Oct. 8, 2010

This is delicious. Thank you so much for sharing! I made it exactly as is, since this was the first time making it. The only thing I did differently was added the onion into the gravy instead of just on top of the steaks and I also used chopped sirloin steaks instead of cube and laid them in a single layer in the baking dish instead of doubled. But either way this is a keeper and I will be making this again. I am even adding it to my every two week rotation! The gravy was perfect for my 5 chopped steaks, but if you like a lot of gravy I would double it. It was very flavorful and just simply amazing. My husband could not say enough good things about it and wanted to make sure I planned on making it again!

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Reviewer:

SubmarinersWife08

Cooking Level: Expert

Home Town: Lenoir City, Tennessee, USA

Living In: Kings Bay, Georgia, USA

Reviewed: Sep. 6, 2010

This was an excellent recipe for chicken fried steak! We love plenty of gravy so I tripled the soup and added 2 cans of water/juice from the mushrooms. Instead of layering and sprinkling with diced onion, I put the steak in a single layer and covered it with thinly sliced onion. I served it with cooked egg noodles, which I served with the gravy as well. I baked the chicken fried steak covered for the first 15 minutes at 350 and dropped the temp to 300 and baked for an additional 45 minutes as the recipe indicates. When I lifted the cover, the gravy was not bubbling. So, I took the lid off, turned the oven back up to 350 and baked it for an additional 30 minutes. The gravy bubbled and thickened. I would recommend cooking it uncovered before serving. The meat was tender and the gravy delicious.

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