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Easy Minute Steaks
SUBMITTED BY:
FROG69
PHOTO BY:
Mandy Sue
"This is the easiest recipe. I serve it with mashed potatoes and warm rolls."
RECIPE RATING:
Read Reviews
(119)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
1 Hr
READY IN
1 Hr 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 (1/2 pound) cube steaks (pounded round meat)
1 (10.5 ounce) can condensed French onion soup
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, briefly brown the cube steaks.
Arrange meat in a single layer in a 13x9 inch baking dish and pour the soup over the top. Bake in preheated oven for 1 hour.
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REVIEWS
Reviewed on Jul. 25, 2007 by
~TAYLOR~
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~TAYLOR~
Jul. 25, 2007
I browned 6 cube steaks with granulated garlic and seasoned pepper. Then I added the condensed French Onion Soup, along with a can of Cream of Mushroom and half an envelope of Lipton's dry Onion Soup mix. Covered with foil and wow... the meat was tender, and the gravy was delicious over mashed potatoes. True comfort food for a pittance. This will definitely be on the monthly rotation, and thanks, Amy!
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13 users found this review helpful
I browned 6 cube steaks with granulated garlic and seasoned pepper. Then I added the condensed...
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Reviewed on May 8, 2005 by
Breeze
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Breeze
May 8, 2005
We had a nice and tasty meal with this as our recipe base. I used 8 cube steaks, 2 cans of beef broth, 1 can of mushroom soup, one onion (sliced) and 1 envelope of dry onion soup mix. I sprinkled the steaks with pepper and garlic powder and placed in skillet with onion rings to brown on both sides. Meanwhile, I mixed the beef broth, mushroom soup and dry onion soup mix. After meat was browned I placed it and onions in a 9x13, poured the soup mix all over, covered with foil and baked at 350 for 45 minutes. Served with mashed potatoes and a salad. These steaks were tender and certainly not dry. The gravy was delicious. A tasty, yet inexpensive meal since I got the steaks for $1.99/lb.
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13 users found this review helpful
We had a nice and tasty meal with this as our recipe base. I used 8 cube steaks, 2 cans of...
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Reviewed on May 5, 2003 by FLGRDNR
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FLGRDNR
May 5, 2003
I didn't have the canned onion soup so I substituted a package of dry onion soup mixed with 1 cup of water and a tsp of beef boullion. Since my cubed steaks were very thin, I only baked for 30 minutes. My family loved them!
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12 users found this review helpful
I didn't have the canned onion soup so I substituted a package of dry onion soup mixed with 1...
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Reviewed on Apr. 13, 2006 by
Val S.
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Val S.
Apr. 13, 2006
This was very, very good. My Family loved it..and my husband usually isn't too fond of any form of steak!! I made a few changes as posted by other cooks. I first dredged the cube steaks in flour,seasoned with pepper, garlic powder and one of my favorite seasonings called Vegeta. Also instead of the French Onion Soup, I used mushroom soup, beef broth and dry onion soup mix. I also added fresh sliced mushrooms. Everything was delicious and I will definately make this recipe again!! Thanks sooo much for sharing :>)
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9 users found this review helpful
This was very, very good. My Family loved it..and my husband usually isn't too fond of any...
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Reviewed on Jan. 8, 2004 by TERRY S.B.
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TERRY S.B.
Jan. 8, 2004
Great recipe! And so easy! I made it using the dry onion soup mix with 1 cup of water. I also covered the casserole dish with tin foil to keep the moisture in. My family loved it.
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8 users found this review helpful
Great recipe! And so easy! I made it using the dry onion soup mix with 1 cup of water. I also...
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Reviewed on Dec. 1, 2003 by DADMCJ
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DADMCJ
Dec. 1, 2003
This is really good. I dredge the steaks in flour and brown. Also add beef broth to the french onion soup, and cook longer at lower temp. Turns our really tasty and tender. Have used mushroom soup with beef broth as well. Also add sliced onion on top of steak.
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8 users found this review helpful
This is really good. I dredge the steaks in flour and brown. Also add beef broth to the...
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Reviewed on Jul. 16, 2007 by MEME
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MEME
Jul. 16, 2007
I've used this same recipe (with a few variations of course) since long before the computer was even a dream. I coat the meat with flour and seasons of choice and beat the flour mixture into the meat. THE BEST TIP I EVER GOT: THE MORE FLOUR YOU POUND INTO THE MEAT, THE MORE TENDER THE MEAT WILL BE. Put onions in with meat to saute after you have turned the meat once. Use cream of (your favorite) soup along with a packet of dry onion soup mix. I make this all in a cast iron skillet so I don't have to transfer to another pan or cook in the crock pot. Covering the dish to cook also helps tenderize the meat. This works GREAT with venison steaks too or any other steak, be it tough meat or tender.
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7 users found this review helpful
I've used this same recipe (with a few variations of course) since long before the computer...
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Reviewed on Nov. 14, 2005 by
JOANN74
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JOANN74
Nov. 14, 2005
This was great! I used the tip from "Radiating Mom" for mushroom soup, beef broth and dry onion mix. I served it over rice and there was not one crumb left. Would make this for a group anytime.
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6 users found this review helpful
This was great! I used the tip from "Radiating Mom" for mushroom soup, beef broth and dry...
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Reviewed on Aug. 3, 2005 by
LLJOST
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LLJOST
Aug. 3, 2005
This is so easy and simple to make, and the meat turns out tender. I seasoned the meat first with garlic powder, onion powder, celery salt and black pepper, lightly floured and then browned. I had only one pound of meat, so I used one can of french onion soup, but would use two cans if cooking two pounds. Covered with foil for part of the cooking and then removed to finish. I also added a small, drained can of mushrooms (would use fresh if I had them) to the soup. Made plenty of gravy for my mashed potatoes. I will definitely make again.
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6 users found this review helpful
This is so easy and simple to make, and the meat turns out tender. I seasoned the meat first...
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Reviewed on Jun. 11, 2004 by
ASHLYNNS MOMMY
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ASHLYNNS MOMMY
Jun. 11, 2004
Delicious, easy, and inexpensive... who could ask for more? I season mine with garlic salt and fresh-ground pepper, then when they have browned I just pour the soup in the skillet, put on the lid, and let it simmer over low heat for at least an hour, if not several. Comes out wonderfully tender and leaves my oven free to bake some potatoes for a side dish.
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6 users found this review helpful
Delicious, easy, and inexpensive... who could ask for more? I season mine with garlic salt and...
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