This was an easy recipe to put together and very tasty! I added some garlic powder and pepper to the flour before coating the meat. I also left the cube steaks whole since I had some extra time to let them simmer longer. After reading other's reviewers comments I decided to make a little extra gravy for the potatoes, so, I used 1-1/2 tbs of flour and 1-1/2 packs of onion soup mix. After browning I used just a little red wine to deglaze the pan and add a little richness. We like our gravy a little creamier - so I used about 1-1/2 cups of water and 1 cup of 2% milk (what we had). If you like a brown gravy - stick with the water. I did not add any additional salt or garlic salt since I knew the onion soup mix was very salty on its own. After whisking together to make the gravy I added the steaks back, covered them and let them simmer for about 1-1/2 hours. I then took the lid off and let them simmer for another 1/2 hour to help thicken the sauce. If the gravy is too thin you can remove the steaks, turn the heat up and add a little cornstarch dissolved in cold water to thicken. Mine was a good consistancy though so I didn't need it this time. The meat was fork tender and had good flavor. The gravy was still a little salty to me, but, my husband really liked it. I served it with garlic mashed potatoes and baby peas. It was good comfort food on a chilly night and different way to make cube steak other than country fried steak with white gravy that has a lot more fat.
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