Reviewed: Dec. 14, 2005

This is a great recipe for a quick meal! I season the meat and also add a can of mushroom soup for more gravy. Simple and tasty!

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Dottie

Cooking Level: Expert

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Reviewed: 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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JOANN74

Home Town: Bloomington, Illinois, USA

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Reviewed: Oct. 26, 2005

I have never been a fan of cube steaks, but my husband loves them. I tried this recipe and I loved it. It makes the steaks so tender, and the soup gives them such a wonderful flavor. Will definitely use this one over and over...

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SHERIDANSMOM

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Reviewed: Oct. 15, 2005

I would suggest that the recipe be cooked longer than a hour,if the meat that is used is thick. I cooked mine for 2 hours and added fresh mushrooms along with some beef bouillon. My 7 year old just commented to me, that it didn't look nice but tasted so so good. Thank you for this recipe.

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keerps63

Cooking Level: Intermediate

Home Town: Lakeside, Ohio, USA

Living In: Bellevue, Ohio, USA

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Reviewed: Oct. 13, 2005

My husband loves this dish. I make it with venison cube steaks and serve over mashed potatoes. I also add sliced mushrooms to the soup and some flour to thicken it up a bit. It is so easy and a great comfort food! Thanks for a recipe for cube steak that doesn't require frying!

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JUNIPER7799

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 10, 2005

I really wanted to try this tonight, but I didn't have cube steaks on hand. What I had were "thinly sliced top round steak"....they sort of looked like thick "steak-ums". I seasoned the steaks with garlic pepper seasoning and quickly browned them in a skillet before putting them in a shallow casserole with the soup, a can of mushrooms (w/ their juice) and some water mixed with 2 teaspoons of corn starch. It is cooling on our stove top right now and it smells and tastes WONDERFUL!!!

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mwbarker

Cooking Level: Expert

Home Town: Luckey, Ohio, USA

Living In: Cuyahoga Falls, Ohio, USA

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Reviewed: 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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LLJOST

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Christiansted, Saint Croix, U. S. Virgin Islands

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Reviewed: Jul. 13, 2005

I will give this recipe 4 stars because it wasn't incredible but it did save my life last night. It is indeed fast, easy and cheap, the taste is very strong, oniony and beefy like my hubby said. Added more water included some condiments like basil and it was good, excellent sauce but a little too oniony for my taste. It doesn't go great with mash potatos, rice and a good french beer made the trick. My hubby said " it is good".

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ANNA777

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Reviewed: May 25, 2005

These steaks are sooo easy to make. They turned out tender and had a good flavor. I've made these a couple of times now and they're great every time! This recipe has found a permanent home in my recipe album!

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Kim Maass

Cooking Level: Intermediate

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Reviewed: 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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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Mar. 31, 2005

This recipe was so simple and very good. I used some of the recommendations from others and it is one I will use again and again.

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DARLINGLITTLE

Cooking Level: Intermediate

Home Town: Sonora, California, USA

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Reviewed: Mar. 28, 2005

My husband thought it was just okay. Our picky eaters ate it without complaint, so that is a plus. I think next time I will add some beef broth. No one ate the left overs.

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MS24TEX

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Reviewed: Mar. 13, 2005

So easy, I left and went shopping for an hour and a haldand cooked it at a lower temp! Pretty good for no prep.

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LikesToEat

Cooking Level: Intermediate

Living In: Bloomington, Illinois, USA

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Reviewed: Mar. 8, 2005

Dry! I may try to fix this recipe up or forget about it and look for another.

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SANTIAGO450

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Reviewed: Mar. 6, 2005

Meat was dry, but adding cream of mushroom soup to the french onion soup made the most wonderful gravy. Will make again using thicker steaks!

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STACEYALLEN

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Reviewed: Feb. 25, 2005

This was not the best recipe, but have to give it 4 stars because you cant get any easier than this. It was kind of boring and need something else. I added garlic, a few crushed hot peppers to kick it up.

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KGMAY80

Cooking Level: Intermediate

Home Town: Riverside, Rhode Island, USA

Living In: East Providence, Rhode Island, USA

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Reviewed: Feb. 17, 2005

I tried this recipe using the suggestions others had made, and the meat still came out too dry. I probably would not use this recipe again.

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JANIEPETERS

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Reviewed: Feb. 10, 2005

This was good and easy. I took other reviewer's advice and mixed my onion soup with mushroom soup at the end of baking to make gravy for the meat and potatoes. Unless you really like salty food, you may not want to salt the meat since there is enough sodium in the soup(s). I also added some baby portabellas in the pan to bake with the meat and soup.

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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. 9, 2005

I liked this however mine came out dryer...I'm thinking that since the cooking causes most of the soup to evaporate by the time it's done that some water should be added. I only added the contents of the can which didn't completely cover the meat to start with (lying flat as directed). Also, do not use extra salt on the steaks like when you brown them. I found that there's plenty in the soup to salt the meat while it bakes.

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