Reviewed: Apr. 13, 2007

I threw the sauce away. Even skipping the salt and using garlic powder instead of garlic salt it was way too salty.

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Reviewed: Apr. 12, 2007

I was really not happy to see Corey come home from the grocery store with minute steaks, however this recipe made them a joy. We had no onion soup mix in the house, so beef bouillon made the gravy instead. I seasoned it with worchestershire sauce for a bit of oomph and tossed in about half a tablespoon of brown sugar, too. Thanks, I never would have considered chopping the steak in to bite-sized pieces. That step, plus long simmering, certainly helped to make the meat tender. We'll make this again. ...Pam

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Pam and Corey

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2007

Excellent flavor and exceptionally tender. I added 1 tsp dry mustard and 2 Tbsp brown sugar along with the garlic. I had to add almost an additional cup of water during the hour it simmered since I made it in an electric skillet. I will probably use a regular shell sirloin or chuck steak next time I make it -- I didn't care for the texture of the cube steak.

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julieschild

Cooking Level: Expert

Home Town: Concord, New Hampshire, USA

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Reviewed: Mar. 22, 2007

I had never had cube steak before so I had no clue what to expect from this recipe. My husband wasn't thrilled with my plans since he doesn't like country steak but what a great turnout this was! It has been a long time since I have made something that my whole family enjoyed but this recipe did the trick! Everyone loved it!! The only thing I did differently was I didn't cut up the meat and it was still very tender. Later in the night we took buttered bread and dipped it in the leftover gravy. It was amazing! Thank you Suzanner for the recipe this will definitely be added to our regular rotation.

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Mar. 15, 2007

very good!!!used small pieces like recipe called for. Also I used 1 cup water and 1 cup milk.

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BJ**

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Reviewed: Mar. 10, 2007

We had this last night and it was really good. I did make some changes... First I had more meat but only one pack of Dry Onion soup. I used Tastefully Simple Onion onion to add a little more oomph without as much salt. I also didn't bother to dredge the meat first. Instead as the small pieces were browing in a little oil, I sprinkeled the flour on top and stired it up to coat. Then added water and milk.

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Karlie

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Reviewed: Feb. 14, 2007

Awesome! Just like mom's, maybe even better and oh so easy to make!!!

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mandilong

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2007

This dish is so yummy! However, like other reviewers, it was a bit salty for me so I also used garlic powder instead of garlic salt. Next time I will leave out the regular salt as well. Plus, it was really easy and time saving! I cooked for myself, and it is definitely something I will make again!

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Heather

Cooking Level: Expert

Living In: Irvine, California, USA

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Reviewed: Jan. 29, 2007

This was great...the closest to "made from scratch" country-stle steak this southern girl has tasted. I did omit the garlic, and I used 1 c. water and 1 c. 2% milk rather then 2 c. water, which gave a little richer flavor. My gravy was very thick, so I will add a bit more milk next time. Also, I added a bit of water to the pan after removing the meat and before putting in the soup mixture because I had no liquid left, just nice brown bits from browning the meat. This helped lift the brown bits and dissolve the soup mix, and worked very well. Next time, I'll start with a bit more oil. I did cut the meat into large bite-size pieces before flouring, and it was very tender. Actually, this was my first endeavor with country-style steak...and this recipe is a definite keeper! I served it on rice with a side of asaparagus and some nice oven-baked rolls.

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BCLINE

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Reviewed: Jan. 19, 2007

This was so tasty! We both loved it! I'm from South Louisiana & we don't eat bland food...EVER...I don't know what the reviewers did to it to make it "tasteless" but it had plenty of flavor for us! You just have to add seasoning! Just remember to taste it & add seasoning based on what you like. A recipe is a guideline to go by, so you can adjust it according to your preferences. I only used 1/2 a pack of onion soup mix & I didn't cut my steaks into bite sized pieces because they were already pretty small. I'm not a lover of leftovers, but we will definitely be eating the leftovers tonight!!

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puppydog jammies

Cooking Level: Intermediate

Living In: Livingston, Louisiana, USA

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Reviewed: Dec. 22, 2006

This recipe lacked flavor. I thought that if the steak was cooked for an hour it would become tender, but it never did. I don't know how this recipe could be improved. I will not make this again.

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Lauren

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Dec. 18, 2006

This recipe is GREAT, Very Tasty. I ommited the garlic salt and it still came out Delicious!

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BBJ

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Reviewed: Dec. 3, 2006

Yum, that was all I heard at dinner! I don't care for the Lipton onion soup mix, so I changed that and used a package of dry Onion gravy mix. It left the gravy lacking a little in flavor though, so to cure that, I added another cup of water with a dissolved beef bouillon cube in it! Solved the problem and everyone devoured it. Thank you for such a great and EASY way to prepare cube steak! Oh, I mustn't forget, as someone else mentioned, do cut the cube steak into smaller pieces as it does give it more area to cook/tenderize.

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HEART2HEART

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2006

Excellent! Enough said!

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TheFoxyK9

Cooking Level: Intermediate

Home Town: Key West, Florida, USA

Living In: West Columbia, South Carolina, USA

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Reviewed: Nov. 18, 2006

Excellent, easy recipe. I did change it up a bit, I added 1 can of 98% fat free cream of mushroom soup and a little bit more water. I let it cook over the lowest heat for about 2 hours. It was great over rice with fresh aspargus on the side. Thank you for this easy recipe.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 16, 2006

I loved this recipe. To start with I much prefer brownish gravy to the white milk gravies for most country-fried steak. Secondly I don’t know where others get their cube steak but the cube steak I get is slashed up with the mechanical tenderizer but NEVER seems to be that tender. Recipes that call only for breading it, browning it, then pour gravy over it, always leave me with nothing but a tough, breaded piece of meat with gravy on top. (Our cube steak isn’t that cheap to waste on poor cooking either.) I live in the South where people make Country Fried Steak all the time. The best, most tender, (homemade) versions of the dish that I’ve had are ALWAYS simmered in the gravy like this recipe. I’ve simmered before too but still it was not “melt in your mouth” tender and kind of bland. I was intrigued to try this recipe with the smaller pieces of steak trick to see if it helped. It does immensely! I pretty much went by the recipe. I cut my steak into strips. Also the onion soup is a nice rich starter flavor instead of just plain meat gravy from drippings only. The smaller pieces tend to soak up more of the gravy flavor than the big steak size pieces too. I sautéed some fresh onions and some canned mushrooms to add to the gravy and give it a little more home cookin’ restaurant quality depth. I simmered this for closer to two hours on very low heat, stirring and adding water as needed. Very tasty and tender. From now on this is MY Country Style Steak too.

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JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

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Reviewed: Nov. 15, 2006

a keeper! husband and i both liked it. =)

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ait0shi

Cooking Level: Intermediate

Home Town: Okinawa, Okinawa, Japan

Living In: Portsmouth, Virginia, USA

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Reviewed: Nov. 5, 2006

It was very easy and yummy. We also thought it was a little bland. next time we'll also add more garlic powder :D

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MichelleK

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 3, 2006

My husband & I both liked this. It was easy and satisfying. Next time I will add pepper & maybe a little garlic powder, I found it just a little bland.

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jennilyn77

Cooking Level: Expert

Home Town: Powder Springs, Georgia, USA

Living In: Dallas, Georgia, USA

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Reviewed: Oct. 23, 2006

First you need to know that my Mom made cube steaks all the time when I was growing up and I HATED them so much that I have not eaten one since Dec 1989 when I moved out. Now 17 years later I'm out of work and on a budget and the grocery store had cube steaks on sale so I was like I can find some recipe on line to make these almost edible and to my surprise this recipe was WONDERFUL! I will be making these again that is for sure.

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DYMPHNA129

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My Country Style Steak

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