Very tender and so easy. Great recipe.

This is an excellent way to cook cube steak and has become a favorite. The only changes I made was instead of beef bouillon, I added beef stock and fresh mushrooms. This truly is one of the best recipes I've seen and tasted.

Adding some garlic and onion powder makes this pretty good. And, oh, so tender! I used both beef broth (canned) and beef bouillon graniles. Thickened the liquid with Wondra for a delicious gravy!

pretty good

Believe the hype!!! I made this meal for my family of picky eaters and the pot was scraped clean. The meat was so tender it was falling apart, but believe me not a forkful was left on their plates.

I followed another viewers advice and cooked in the oven for 1 1/2 hours. It was tender but bland and I even put onion rings in it for added flavor. Will not make again.

This was excellent! My husband declared it one of the best things I've ever made, and used the phrase "restaurant-quality". I made a couple modifications. I drained all but about 2 tsp. of oil after browning the meat, then added a Tbs of garlic and some sliced onions to the pan. Used a can of beef consomme instead of the bouillon granules, and about half a can of water. Followed the rest of the recipe to a T; made gravy out of the liquids using a heaping spoonful of flour and a couple splashes of milk. Served over rice, but I think next time I'll do egg noodles.

This came out pretty good using deer cubes steaks. We added in peppers and onions and was very tender.

I give this five stars before even trying it. Why? I love cube steak, always have, we have it once or twice a month pan fried. Now I cook for my mother in law five times a week and she likes her food very tender. I KNOW I will love this because it's exactly like my pan fried recipe, only difference is the slow baked simmering. I wanted a recipe to make the meat tender like old fashioned Swiss Steak, one of my mother in laws favorite dishes. I don't enjoy pounding the round steak before slow cooking Swiss Steak for a couple of hours. Now I see I can take my mother in laws Swiss Steak recipe and adapt it to cube steak. Now I have a way to fix tender meat in one of her favorite meals and one of mine. Thanks for sharing. Simplicity is something to celebrate! * Well, now it's nine hours later and I stand by my Five Star review. I kept getting comments all during the meal saying, "This is really good." One of my sons said, "I think I like this better than pan fried cube steak." The meat was fall apart tender. I put one can cream of mushroom soup, 3 cans water, one tsp minced garlic, and five bullion cubes in a bowl, stirred together and set aside. I browned 10 cube steaks as described in recipe, then sliced 2 small onions. I layered the meat in a dutch oven, spread onions over the top of the meat poured the wet mixture to cover it all, baked covered in 275 degree oven four hours, served over rice with a warm roll and a side of steamed carrots and parsley flakes.

This is a lovely recipe. I baked it in the oven as advised from another reviewer. All the family enjoyed it. My only question is the milk in the comment is not in the recipe. If I wanted to, I would add a tbs or 2 of cream at the end.