Pretty good recipe. I doubled the amount of steaks for my family and used 1 can of the french onion and 1 can of cream of mushroom all mixed together. The meat came out pretty tender. Will probably make again, but increase the gravy/soup. I made it with mashed potatoes and my family likes a lot of gravy for the potatoes.

I didn't have the canned onion soup so I substituted a package of dry onion soup mixed with 1 cup of water. 4 steaks or 1/2 lb not enough. Since my cubed steaks were very thin, I only baked for 30 minutes. Will Certanly make again with modifications as my family loved them!

My mom and aunt came in town for a day unexpectedly and I made this for dinner. It wasn't bad but the meat was bland and a little tough.

I added Lipton Onion Soup, but next time I will also add cream of mushroom soup. Ithink it will make a great gravy. Beat Flour into meat.

A very easy recipe with ingredients you'll most likely have on hand. This dish tastes as though all you did was add a can of onion soup. However, it's good and quick and something that I'll be going back to. Serve with mashed potatoes and broccoli for an excellent, quick meal.

My steaks turned out okay but I felt like they were missing something. Instead of serving them as-is, I made some homeade brown gravy, which added more flavor. The brown gravy also made a better presenation.

Are you supposed to cover the steaks when you put them in the oven? Ours were very dry! Maybe an hour was too long? I may try to make these again and cover it with foil for less time.

Pretty good, next time I will add the cream of mush soup.

What a delicious and tender way to enjoy minute steak! I didn't have any condensed soup in the house so I used a couple of packets of Chinees soup that had been in my cupboard - the kind of soup that you add an egg to. So I put 3 sachets of beef based Chinese soup into an oven-proof pan, added the water and eggs per directions. Next I cut 8 pieces of minute steak into very small pieces and added this to the pan with salt and pepper and a dash of a mild Thai sauce for additional flavoring. I baked it in the oven at 350 for one hour and it was done! The soup had turned into a lovely gravy - not too thick/not too thin (must have been the eggs) and you know what? I served it over scrambled eggs with a slice of buttered toast on the side. Having cut the steak up so small meant it didn't smother the scrambled eggs. And there you have a different version of steak and eggs! We had this for supper but I think it would make a great and unique breafast for a special occasion. Thanks Amy for a great recipe!

Easy as it GETS... Comfort food to a 'T'. Didn't change a thing (not sure why people find it necessary to change everything & make it nothing of what it was...) Thanks for a super simple dinner!

The meat is very tender. The flavor was good. The only changes I made were I added some sliced onion and minced garlic. Bake uncovered.

Easy? Yes. Tasty...not so much. We were disappointed, but to be honest, this kind of food doesn't appeal to us. I tried it anyway b/c I wanted something different to do with the meat, and had the ingredients. I think people who like stew would like this. We didn't like the consistency, all the gravy, and the blandness. But the meat was divinely tender. Not sure we'll eat the leftovers.

its very delicious and very easy to make

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!

I 'lightly' seasoned and dredged steaks in flour and browned in olive oil. I also sprinkled half a packet of lipton's mushroom & onion mix on top of the steak before pouring the french onion soup ontop. I also covered the dish while baking.

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.

This was a good recipe for our family. The meat was a little tough but that's the fault of the cut of meat, in my opinion. We seasoned the flour with salt, pepper and garlic salt. We didn't have French Onion soup so I used Cream of Mushroom and onion soup mix in the baking pan and covered with foil as others have suggested. We ate with rice. We will make this again.

So easy, and so good! I also cover it with foil during baking.

I did not like this at all. Steaks came out hard. I was very disappointed.

Very good. I browned the meat then mixed french onion soup with a can of beef consumme and cream of mush. Made an awsome gravey.