Reviewed: Jul. 29, 2003

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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ASHLYNNS MOMMY

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Jul. 28, 2003

This was really good. I used Cream of Mushroom soup though because I didn't have any of the French Onion.

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DUTSWIFE

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Reviewed: Jul. 4, 2003

This was real good, not the best I've had... I think I'll add some of my own sautéed mushrooms and onions to add just an extra bit of flavor. But I will make this again, the steaks came out real tender.

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ELKA

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: May 5, 2003

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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TERRY S.B.

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Reviewed: Mar. 24, 2003

I have made this dish a few times over the last couple of months. My husband is a huge minute steak fan and I wasn't so I was a little afraid to try it, mine has always come out dry and lets say a little chewy :), until I tried this recipe. It really does come out fork tender and has an excellent taste. Thanks so much for this one!

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JIMMYGIRL

Cooking Level: Expert

Home Town: Lake Zurich, Illinois, USA

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Reviewed: Mar. 20, 2003

Very good flavor, but thought the meat turned out a little dry. Next time I make it, I will try covering the pan with tin-foil to keep it more moist. We used the soup drippings as au jus, it was yummy!

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BERNADINI

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Reviewed: Nov. 14, 2002

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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DADMCJ

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Reviewed: Oct. 10, 2002

This is the best way to prepare minute steaks!

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STACYCB

Cooking Level: Intermediate

Home Town: Charles City, Iowa, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 10, 2002

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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FLGRDNR

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Reviewed: Oct. 4, 2002

This recipe is a good idea but needs important adjustments. Water HAS to be added to the soup because otherwise it all dries up, plus the flavor is too condensed anyway. Also, I would suggest using a pan in which the meat just fits, so it will get the benefit of the liquid.

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Lois Lane

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Reviewed: Oct. 1, 2002

"Mmm,Mmm,Mmm"...to quote my roommate. I didn't have French onion soup so I carmelized some finely chopped onions and added them to a can of beef broth. Makes a great sandwich.

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MISSJUDI

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Reviewed: Aug. 5, 2002

These were very easy to make and were delicious! You don't need to add any salt, the soup takes care of that. I couldn't believe how tender the steaks came out!

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SJB1203

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 30, 2002

Very very easy and delicious...perfect for those nights where you don't want to cook but don't want to spend the money to eat out either. I used some Durkee's tenderizer on both sides of meat before browning.

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MATINEEIDOL

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Reviewed: Jul. 1, 2002

Very good

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MICHELLEVON

Cooking Level: Expert

Home Town: Washington, Indiana, USA

Living In: Tigard, Oregon, USA

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Reviewed: Apr. 6, 2002

VERYGOOD.I BROWNED THE CUBE STEAK IN A OVENPROOF PAN AND STUCK RIGHT IN THE OVEN, YOU WILL NEED TO ADD SOME LIQUID THIS WAY THOUGH. MMMMMMMM Next time I will add 2 cans of the soup

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TOM G

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Reviewed: Mar. 17, 2002

this is a wonderful and ease recipe. my family loved it.-carolyn

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CAROLYN LYNN

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Reviewed: Dec. 29, 2001

I don't think the hour cooking time is long enough, mine was still very tough. The taste though was great and I will try again. (Makes a yummy onion gravy.) I think I will either try 250* for 3-4 hours in the oven or in the crockpot. Definitely a good recipe, just needs some adaption.

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