Reviewed: Mar. 9, 2006

Yum, yum, YUM! Awesome steaks! I made as directed, made my beef broth with boullion, and only used 4 steaks. I cannot wait to make this again. So good over rice. The whole family gobbled these up. I didn't even put knives on the table, we didn't need them. I may try a little bit more broth next time, just to increase the gravy a little bit, and maybe fresh mushrooms, but other than that, wouldn't change a single thing. Thanks for a great recipe!

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Janett

Cooking Level: Intermediate

Home Town: Tappahannock, Virginia, USA

Living In: Mechanicsville, Maryland, USA

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Reviewed: Jan. 30, 2006

This recipe smelled so good cooking and the first few bites were great, then the Worcestershire sauce started overpowering the dish. I would make this again, but cut the Worcestershire sauce back to maybe one teaspoon, or not use it at all. All in all, it was an easy dish to make and the meat was fork tender.

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Tina

Cooking Level: Intermediate

Home Town: Waverly, Kentucky, USA

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Reviewed: Jan. 6, 2006

Even my kids who NEVER eat meat enjoyed this! Served with instant mashed potatoes. So easy and delish!

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LyndaM

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Turnersville, New Jersey, USA

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Reviewed: Dec. 30, 2005

I really wanted this to turn out, and it didn't. My husband who is the human garbage can took one bite and said he'd eat no more. I think it was the texture of the meat. We will not make this again.

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lalynnhussey

Cooking Level: Intermediate

Home Town: Columbia, Tennessee, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Dec. 26, 2005

I never realized cube steak coud be this good! What a wonderful recipe! Thank you so much Nanci. I did add 3 teaspoons of minced garlic (we love it)but that's it. Very easy to follow, and we were amazed you CAN cut it with a fork!

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KATWMN1963

Cooking Level: Intermediate

Home Town: Groveland, Massachusetts, USA

Living In: Seabrook, New Hampshire, USA

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Reviewed: Nov. 26, 2005

This turned out really well, tender meat and went well with noodles. My kids raved about it and had seconds. I did add some chopped garlic, it tasted terrific.

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SusanH4

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Reviewed: Nov. 23, 2005

years ago my former mother-in-law gave me her recipe for "swiss steak" which was similar to this one. her recipe called for dredging both the beef & onions in flour (which i did). note: remember to scrape up all those brown crunchies in your pot after frying the cubed steak. these leftover meat bits are an essential part to making a good gravy. thanks nanci!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 18, 2005

I hate to be in the minority, but we just didn't care for this. The first couple of bites were great and then it was "how do I finish this". My husband who usually will eat anything without complaint said we could get rid of this recipe. Maybe we're just not cube steak people. Sorry!

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Kim H

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Plano, Texas, USA

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Reviewed: Oct. 27, 2005

Fantastic, easy dish. Although it does cook quite a while, the prep work is so minimal and the food is so good, this has quickly become a family favorite. We make it with beef tips and the meat just falls apart. I will be making this for years to come. Thank you!

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KAYLEYGIRL

Living In: The Colony, Texas, USA

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Reviewed: Oct. 24, 2005

Really good. Husband liked a lot and said it warm comfort food. I added s+p and a little garlic powder. Other than that, just followed the recipe. Very easy and very good. Tasted great with mashed potatoes. I will definitely be making this again!

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DIERDREM

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Reviewed: Sep. 28, 2005

We loved this recipe! Instead of 2 cups beef broth, I used one 10.5 oz can of beef consomme soup and made up the rest with water. The gravy turned out a beautiful, deep brown with a perfect consistency. The cubed steaks were fork tender after 1-1/2 hours. I served with mashed potatoes, steamed carrots, and hot yeast rolls. Thank you Nanci for sharing!

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Dot

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Reviewed: Sep. 20, 2005

Yes, yes, yes! These are soooo good. Nice and warm and homey feeling. I only use 4 cube steaks, dry onion soup mix instead of the onion (4 yr. old won't touch them), and add mushrooms. All the other recipes I'd found called for mixing ground meat with bread crumbs, then frying, etc. I call those meatloaves, not salisbury steak..lol. Thank you, Nanci, for such a great comforting recipe. *Update* : I've found that seasoning the steaks before you dredge them in flour makes them even better. I just use salt, pepper, and garlic powder, but you could use whatever you like. I have also started thickening the broth with a cornstarch/water mixture. That way, you definitely don't get any lumps from the flour.

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Sep. 10, 2005

Awesome! Steak was so tender you could cut it with a fork! The gravy was also really good and this went great with mashed potatoes. This is now my husband's favorite, and it was easy!!!

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KTWhite

Cooking Level: Expert

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Reviewed: Sep. 6, 2005

Where I come from we simple call this cubed steak and gravy and it is always a hit. my husband and kids love it.

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Helena

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2005

I used venision cube steak and couldn't tell the difference! This was great. I cooked it for only 1 hour in a Dutch oven in the oven. I made more gravy using a mixture of chicken and beef broth and extra flour in the drippings. My family loved it - this is a keeper!

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mom23boys

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2005

this is REALLY good the meat is soooo tender will fix again thanks SO SO GOOD

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USAFMOM

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Reviewed: Jul. 8, 2005

This recipe is good, it is just not fantastic or anything. I ended up adding more broth at the end so there would be more of the gravy. I also added salt, pepper, and garlic because I thought it was lacking something. I'll probably make it again! Thanks!

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rachakno

Cooking Level: Expert

Home Town: Priest River, Idaho, USA

Living In: Spokane, Washington, USA

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Reviewed: Apr. 25, 2005

Delicious. I used only 16 oz. of meat, but still used a full can of beef broth cos I didn't know what I was going to do with 2/3 cup of broth. I added a little pepper and cooked covered for one hour, uncovered for 20 minutes, served with mashed potatoes, and it was perfect.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Apr. 21, 2005

This was a VERY decent dish. I only had three cube steaks, so I scaled the recipe. I also omitted the onion as my daughter wouldn't eat them. I used parsley, garlic powder, onion powder and pepper to season the flour then dredged and cooked everything on the stove in a can of beef stock, then thickened with the remaining flour as needed. It was YUMMMMMMM over the steaks and some baked potatoes. Thanks!

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Apr. 10, 2005

This tasted really good. It does take some time to make but if you have the time it's worth it. The reason I'm giving it 4 stars is because of the time. My family really enjoyed it. Thank you.

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