Reviewed: Feb. 10, 2008

Love this recipe - however, i doctored on it some. 1st - used 1 can cream of mushroom soup and 1 can beefy mushroom, 1 can diet lemon-lime soda, and added about 1/4 cup worchestershire sauce. Also, mixed a slurry (corn starch and cold water) and added to thicken it. I also served it over grits! IT was delicious! I prepared it all in a crock pot and cooked for about 2 hours! I highly recommend!

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merriab

Home Town: Clarksdale, Mississippi, USA

Living In: Brandon, Mississippi, USA

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Reviewed: Jan. 29, 2008

This was sooooooo good! Highly recommended for something easy & tender!! The cube steak was very juicy and tender, not tough, like other recipes I have used. My husband wasn't too sure about it, but he loved it! And the kids did too. I will definitely use this more often! Thanks.

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MELANEE76

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Reviewed: Jan. 24, 2008

This is great comfort food - seasoned the meat with Emeril's Original Essense and a little garlic salt and used one can cream of celery and one mushroom as someone else suggested - served over spaetzle...yum

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peggy

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Reviewed: Jan. 9, 2008

This smelled wonderful cooking, but we were disappointed with the taste. I think I'll try it again without the lemon lime soda. It had just a hint of sweet taste that I didn't enjoy.

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burnscreek

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2007

Was a hit even with my picky eaters...I did the dish a little differently. Used garlic powder rather than pepper (my family is not spicey). I did not have two can's of cond. cream of mushroom, I used a "family" (large) size can, instead. I did mess up a little...I mixed the "lemon-lime soda" in with the "soup mixture" (left the mixture a little lumpy) but it turned out just as good! Served with mashed potato's, used the gravy and opened a can of corn...It was WONDERFUL!!!

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mamamissouri

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Reviewed: Nov. 30, 2007

Great change from chicken fried have made this twice

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kathy

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Reviewed: Nov. 22, 2007

This is a pretty good recipe. The first time I made it I did not add anything, but made it according to the original recipe. The second time around I added more flavor by adding Worcestershire sauce, garlic and onion powder, too. I liked that flavor better. Easy to make and will most definitely make many more times.

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Steph

Cooking Level: Intermediate

Living In: Addison, Texas, USA

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Reviewed: Nov. 13, 2007

This was very good. We followed the recipe as listed. My Wife made the comment that she doesn't know if she'll make cube steaks any other way again because she liked it so much!

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El Medico Loco

Cooking Level: Intermediate

Living In: Imlay City, Michigan, USA

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Reviewed: Nov. 9, 2007

Well I tried this, and it had a good flavor, and my husband said it was good, but to me the meat was alittle too tuff. I had thought that it would come out more tender than it did.

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SMHPAL2

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Reviewed: Oct. 30, 2007

My family loved this! I made half the amount of sauce and it was still super tasty and comforting. The best part was that it was a crowd pleaser and super cheap and easy to prepare!

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APKinney

Cooking Level: Beginning

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Reviewed: Oct. 9, 2007

My husband went on and on about this. I used a 1.25 pounds of cubed steak only a cup of sprite and 3 cans of cream style soup. It was definitely salty but it was very good.

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BORSHIA

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Reviewed: Sep. 3, 2007

Loved this! Made it for dinner at the firestation where I work, and it was a huge hit. I am going to make it again, this time increase the bake time a little and see if I can get the steaks even more tender.

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Leah A.

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Reviewed: Aug. 28, 2007

My husband and I loved this recipe & plan to use it again. After reading a few reviews, I too, put everything in the crockpot. A quick & easy meal.

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Kristi

Cooking Level: Intermediate

Home Town: Bryan, Ohio, USA

Living In: Cecil, Ohio, USA

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Reviewed: Aug. 20, 2007

The taste of this recipe was very good but the gravy was so thin it was disappointing. I wish I had thoroughly read the reviews prior to making this dish so I would not have been anticipating a nice thick gravy. However, the taste was good and the steaks come out very tender.

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BK1022

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Reviewed: Aug. 11, 2007

turned out great! i split the spride with water1:2 no other changes

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R.A.N

Cooking Level: Intermediate

Home Town: Concord, North Carolina, USA

Living In: Ocala, Florida, USA

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Reviewed: Aug. 2, 2007

I tried this recipe thinking that baking it in the soda would make the meat more tender. The meat was still tough and the sweet soda flavor was horrible! I cooked it an extra 30-45 minutes hoping the sweet soda flavor would cook out, but it didn't. I will NEVER try the recipe again.

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MK

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Reviewed: Jul. 17, 2007

My husband is a gravy FANATIC! He liked this so much, he finished off all the potatoes and gravy after asking for more steak! I will definitely make this again, even though it looks kind of "scary" going into the oven.

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Kathy T

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 7, 2007

Much too salty for my taste. Would try again with no sodium boullion and maybe either chopped fresh onion or dried onion. Also low salt cream of mushroom soup.

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LindaS.

Cooking Level: Expert

Living In: Concord, New Hampshire, USA

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Reviewed: Apr. 17, 2007

Easy to modify with ingredients on hand... I used 1 can cr of mushroom and 1 can beefy mushroom, and only 1/2 can soda and had plenty of gravy. Also no cajun seasoning because of preference.

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