Reviewed: Feb. 27, 2007

IT WAS A PRETTY GOOD! IT WAS ALSO VERY TENDER, WHICH IS VERY IMPORTANT.

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Reviewed: Jan. 21, 2007

My husband's favorite food is cubed steaks, but to me, they always come out tough. Not anymore! These are extremely tender and very flavorful! I added garlic salt to the steaks, but made the rest as written. I would give this recipe more than 5 stars if I could!

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MILLIE227

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

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Reviewed: Jan. 17, 2007

Although the steaks were tender, this meat is very bland. Might could be good if doctored ALOT. Will not be making this again.

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Jasmine

Cooking Level: Intermediate

Home Town: Waynesboro, Mississippi, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jan. 4, 2007

Cube steaks are tough and very bland so they need lots of "doctoring." This recipe adequately tenderizes the steaks, but contributes hardly any flavor. The only seasoning is a bit of Worchestershire. Even after adding salt and pepper, my family found the meat and gravy to be ho hum. Another problem with this recipe is the gravy prep. When making gravy properly you blend flour with fat and get a smooth paste before adding liquid. This recipe has you add flour to the fat AND broth so the flour immediately clumps up. The solution would be to retain your pan drippings when you brown the meat, add flour to those drippings and then add broth last.

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Anne Marie Sweden

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2007

Very good - - Simple to make. A comforting and tasty weeknight dinner.

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Bethany88

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Reviewed: Dec. 21, 2006

We had a recipe just like this in the Amana Colonies, and my husband just loves it. It's so easy, too.

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DEBBIE701

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Reviewed: Dec. 19, 2006

The best recipe for cube steak I've found! I seasoned the meat w/seasoning salt, garlic salt, and pepper as I was browing it, then dredged it in flour. For the 2 cups of stock, I added water to skillet I browned the meat in, then added a little more water to come to 2c.-delicious! I also thought the gravy was thick enough after cooking-I didn't add any additional flour. Served it over mashed potatoes and peas and had a wonderful supper! Thanks, this will definitely be "my" cube steak recipe!

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melinda

Cooking Level: Intermediate

Living In: Akron, Ohio, USA

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Reviewed: Dec. 16, 2006

This is the first recipe that makes these chopped steaks tender!

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Dawn

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Reviewed: Oct. 29, 2006

This is the first recipe I tried from this site, and boy was it good!! I cooked mine in a crock pot like other poster's did. I added seasoning (seasoned salt, pepper, and garlic) to meat before dipping in flour. This was so good and tasty, will make again.

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Ann

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Reviewed: Oct. 23, 2006

This was great but I only really used it for cooking technique. I used New York Steaks pounded and cut in thirds. More seasoning all around: about a teaspoon each of celery salt, garlic salt, fresh ground pepper in the flour. Added about 2 Tbsp. fresh rosemary, then some thyme and bay leaf sprinkles, and 2 cloves garlic to the broth. Used one fewer spoons of Worchester -- because of other comments. And splashed in about 1/4 cup cabernet sauvignon-- to make sure it tenderized. Great flavor. Also strained and de-fatted the remaining broth after adding flour and wisking. Made the gravy very smooth. Placed steaks back in gravy to serve. Will continue to tweak, but really good start. Great comfort food.

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Nette

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Reviewed: Sep. 26, 2006

I really like this recipe, since I'm not a mushroom fan, since it doesn't call for mushrooms, plus it's easy to make with cube steaks rather than combining ground meat with egg, etc. I add 1/2 tsp. each of salt and pepper to the flour. I didn't have much liquid left after cooking so I added only a few tbsp. of reserved flour and some milk to create a nice gravy. Near the end I added an additional 1 tsp. worstershire sauce just for personal preference, though I'm sure it would have been fine without. I ended up with a little extra gravy but when has that ever been a problem? Very good, very simple, very inexpensive. Thanks Nanci!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Sep. 13, 2006

This is ok. I thought is tasted like it needed more spice, as there didn't seem to be much flavor.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Sep. 13, 2006

I have prepared this dish with both mashed potatoes and egg noodles and it was excellent either way. I did add some garlic and seasoned salt but only because I like the taste that evolves. I do most of the cooking and my wife and grand kids ask for it a lot.thanks nancy

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DON YANEY

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Reviewed: Sep. 12, 2006

To my mind, not at all like Salisbury Steak. This was very, very good on its own. I cooked on low in the crockpot for 8 hrs; dredged the meat in flour and seasoned salt, then browned, then layered in crockpot with onion and all the liquid called for. After 8 hours, I pulled everything out and made a delicious gravy with the liquid. The cube steak was falling apart as it was being served - I've never had such great-tasting, tender cube steak! I served with buttered egg noodles and brussel sprouts. Yum!

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MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Aug. 31, 2006

this recipie was very good! it deserves 5 stars only u season the meat prior 2 flouring.i had no stock so i used 2 1/2 bullion cubes/2cwater.i don't prefer mushrooms so i layered w/gpepper, onion, minced garlic & parley. at the end i didn't wisk in the flour because the gravy was thick enough 4 me.i don't own a dutch oven or a iron skillet so i wrapped lots of foil around the handle of my non stick pan.

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nellynell777

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Reviewed: Jul. 20, 2006

My family loves this recipe. Really easy to make, and I put it in the crock pot early in the morning on low. Meat turns out tender and we serve it over mash potatoes or rice.

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CJANEFOXY

Cooking Level: Expert

Home Town: Alliance, Nebraska, USA

Living In: Lucerne Valley, California, USA

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Reviewed: Jul. 4, 2006

This was not that good and nothing like Salisbury Steak. Maybe I did something wrong, but I am not trying this again.

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COOTIESMOM

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Royal Palm Beach, Florida, USA

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Reviewed: Apr. 8, 2006

Too bland. I kind of like the idea but the meat turns out so bland. If i ever make it again i will probably season the meat differently and i will make the dish in a skillet at low heat.

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