Reviewed: Mar. 3, 2006

This was good but not terrific. If I'm in a pinch I would make it again but wouldn't seek it out to do over and over again.

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Beatrice

Cooking Level: Expert

Home Town: Johnstown, Pennsylvania, USA

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Reviewed: Mar. 1, 2006

very good! I used low sodium soup as suggested by others. I didnt have any cajun seasoning so I used Cayean pepper (about 1/2 as much) They were very spicy (will prob just use a pinch of red pepper next time) but my boyfriend and i cleaned our plates!

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jdrain21

Cooking Level: Beginning

Home Town: Danville, Pennsylvania, USA

Living In: Bloomsburg, Pennsylvania, USA

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Reviewed: Feb. 5, 2006

Great recipe! I used the low salt versions of the soups as suggested. Also I cooked it for 2 and a half hours. This cut of steak needs way more than an hour to be tender.

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kidznp

Cooking Level: Expert

Living In: Randallstown, Maryland, USA

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Reviewed: Feb. 3, 2006

I never would use cube steaks because they never would get tender enough for me or my husband. I tried this recipe though and the steaks are nice & tender. I was a little concerned about the lemon-lime beverage but it tasted really good. I have made this 4 or 5 times now & I really like it. I have omitted the cajun seasoning though. It was ok with it but I like just salt & pepper better.

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NIKKIC1998

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2006

This is a great recipe to use for making really tender cubed steaks. I added fresh white mushrooms. The flavor was quite good (especially when you pour the sauce over mashed potatoes), but I had to give it 4 stars only because I personally prefer a rich brown gravy sauce over my cubed steaks. Will definately make again as there were no complaints from the family.

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ARK_AMY

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Haslet, Texas, USA

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Reviewed: Feb. 2, 2006

Much, much too sweet. We made recipe as is, and will not do so again.

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grapepeeler

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Reviewed: Jan. 31, 2006

This was my first time making cubed steak and I absolutely loved this recipe! I used salt free cream of mushroom as advised by other reviewers and it turned out perfectly. Even my boyfried (who likes almost nothing)loved it!

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SugaSuga

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Jan. 27, 2006

The family loved it and it couldn't be easier to make. This one is a keeper!

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Audra S.

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Reviewed: Jan. 20, 2006

Very good. But like other reviewers, ours was also too salty. I will make some changes next time I make this. Never would have thought Sprite would make a good add-in, but it was great.

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PODGER1

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 16, 2006

We it a lot! I didn't have any Sprite so I just used some water. Added quite a bit of onion and yummy!!

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Mom to Lena and Aiden

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 11, 2005

This was a rather bland recipie and I did it as is.... I guess with some serious new additions it could be alright

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Jessie Welch

Cooking Level: Intermediate

Home Town: Shandon, California, USA

Living In: Longmont, Colorado, USA

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Reviewed: Nov. 13, 2005

easy to make & delicious!

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andra

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Reviewed: Nov. 7, 2005

Very good, I left out the cajon seaoning. very easy and tasty. I served over rice. Doesn't make good leftovers though(if there is any left) thecube steaks will get tough.

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Gwyen

Cooking Level: Beginning

Home Town: Stuttgart, Arkansas, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Nov. 7, 2005

Turned out awesome! Will definately make this again.

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Sondrasuperstar

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Reviewed: Oct. 26, 2005

This was superb! I did change one thing. I substituted the second can of cream o' mushroom soup with plain non-fat yoghurt. I figured it would cut the satl and make it just a little healthier. This is going to be our new favorite for cube steak!

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PamNoYes

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Reviewed: Oct. 22, 2005

I read the reviews before making this, and I changed a couple things...First, I took note that many had said this recipe was a bit salty, so I used 1 low sodium cream of mush and one regular... (important to note that the low sodium soup is ready to eat, so dont add water!) Then, I used only 1/2 packet of the onion soup mix. I also added fresh sliced mushrooms. When I took it out of the oven, it was a bit watery; probably due to the mushrooms releasing their moisture, and the low sodium soup. So, I removed the steaks, and thickened the gravy with a little butter and flour; just like mom would......served over brown rice and with fresh steamed broccoli/lemon....this was a family hit. Thanks Karissak for this keeper!

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runzwitsizrs

Cooking Level: Intermediate

Home Town: Swisher, Iowa, USA

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Reviewed: Sep. 26, 2005

Very easy to make and it had a kick with the cajun seasoning. Delicious gravy over potatoes. It was a hit!!! I used diet 7-up, and fat free cream of mushroom soup and it still turned out great.

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julie

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Reviewed: Sep. 11, 2005

Pretty good! I omitted the Cajun seasoning and baked them at 350 degrees. Interesting blend of ingredients.

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DIANASMOM

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Reviewed: Sep. 7, 2005

This recipe is awesome. I sent my hubby to the store to get the lemon lime carbonated beverage and he got Key lime instead. But it still tastes great! The gravy is soooo godd. Thanks!

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OWENS5

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Reviewed: Jul. 15, 2005

Excellent recipie. I used low sodium mushroom soup so it wasn't too salty and sierra mist for the soda. I also used very little cajun seasoning and just let the onion soup mix work for the seasoning on its own. It was great!

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