Reviewed: Nov. 23, 2009

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!

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holly

Cooking Level: Beginning

Living In: Powder Springs, Georgia, USA

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Reviewed: Nov. 19, 2009

Excellent dish! Tender, delicious!! I tenderizesd the meat by mallet. Seasoned with garlic salt and pepper. Added mushrooms and onions and after frying the meat, baked it in the oven at 325 degrees for 2 hours, covered with aluminum foil like Carianne did. Out of site!! And I didn't even do the gravy.

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valuvstoeat

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Reviewed: Nov. 1, 2009

Very good. My kids loved it. A little less sugar and a little more spice make good changes. I used Italian Seasoning and Red Pepper. Quick, too.

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Whole Chef

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Roswell, Georgia, USA

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Reviewed: Oct. 31, 2009

I thought the sauce a little plain - so what I did was in step 2 - I stirred one can of cream of mushroom soup with 2 TBSP milk and 1 TBSP of Roasted Raspberry Chipotle Sauce together - added that mixture to the bottom of my dutch oven, added 5 red potatoes - and layered the cube steaks on the top of the taters. Then baked for 2 hrs at 325. I used the 'sauce' as a gravy for the potatoes. Turned out pretty good.

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Joe T

Cooking Level: Expert

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Reviewed: Oct. 19, 2009

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!

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BJT1968

Cooking Level: Intermediate

Home Town: Grandview, Missouri, USA

Living In: Florence, South Carolina, USA

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Reviewed: Oct. 17, 2009

This was just okay for us. I cooked for a longer than it was supposed to cook. Probably another hour worth so I could get my other dishes finished. It was incredibly soft, but the gravy wasn't thick enough and it wasn't that tasty. I might make again.

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lynnshamrock

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Reviewed: Oct. 6, 2009

My family loved this recipe. I too added the onion and mushrooms to the gravy, served with mashed potatoes and green beans. My family ate it all up.

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Marquitta Kirwan

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Reviewed: Sep. 28, 2009

Truly the BEST cube steak I've ever made.I added some onion and mushroom,the gravy was sooo tasty.best of all the cube steak melted in my mouth.

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BrianMcCo

Cooking Level: Expert

Home Town: Astoria, Oregon, USA

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Reviewed: Aug. 24, 2009

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! :)

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toivosgrl55

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Reviewed: Aug. 21, 2009

Not my favorite- tastes similar to pot roast

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angie-b

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Reviewed: Aug. 20, 2009

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

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TabithaandMurphy

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Reviewed: Aug. 13, 2009

Pretty good and very easy to make. I added some onions too. Thank you, I will make this again!!

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alana

Cooking Level: Expert

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Reviewed: Aug. 9, 2009

Fantastic, easy recipe! I followed the recipe exactly, but only simmered for an hour. Turned out just like my mom used to make!

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JudieAnne

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Jul. 25, 2009

Excellent recipe! It turned tough cube steak into a tender flavorful dish similar to pot roast. I seasoned my flour with cajun seasoning and added some worcestershire sauce to the broth.

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Alaina

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Reviewed: Jul. 22, 2009

I loved how tender it made the meat. The flavor was pretty good too. I used chicken bullion instead of beef.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Jul. 20, 2009

followed directions - it was terrible! Plain hamburgers taste better.

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lovetocookkt

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 15, 2009

I followed the directions exactly and the meat was really tender but we just didn't care for the flavor - will not make again

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rjnicholson

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Reviewed: Jul. 11, 2009

Tender (course I always use tenderized meat), but a quick and easy way to make smothered steak. Nothing really fancy, but a hearty meal. Will make it again sometime.

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lanie60

Cooking Level: Intermediate

Living In: Humble, Texas, USA

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Reviewed: Jul. 2, 2009

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.

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Lanny B

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Reviewed: Jun. 30, 2009

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.

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