Berdean's Cube Steak

Berdean's Cube Steak

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gerhart 0

"My mom's recipe. Make gravy from the remains by adding flour, milk, salt, and pepper."
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2 h 15 m servings 395 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Season the cube steaks on both sides with salt and pepper. Pour the flour onto a shallow plate and press the steaks into the flour; shake off the excess flour. Heat the oil in a large skillet with lid over medium-high heat. Place the steaks into the hot oil, and cook until golden brown on both sides, about 3 minutes per side.
  2. Pour water into the skillet to almost cover the steaks. Stir the beef bouillon and salt to taste into the water. Bring to a boil; reduce heat to medium-low, cover, and simmer until very tender, about 2 hours.


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 411 Ratings

Most helpful positive review

This is very good! The steak was very tender. Instead of cooking it on the stovetop, after browning on both sides in an ovenproof pan, I baked (covered with foil) them for 2 hours at 325 degre...

Most helpful critical review

the recipe did not state how much water and i had the liquid beef buillon. so i took a packet of lipton beef and onion and mixed with 2 cups of water and added it after frying the cube steak and...

This is very good! The steak was very tender. Instead of cooking it on the stovetop, after browning on both sides in an ovenproof pan, I baked (covered with foil) them for 2 hours at 325 degre...

I was so surprised at how good (and easy)this recipe was! I've always dredged cube steak in flour, salt and pepper and pan fried. This made the meat much more tender and the gravy on mashed po...

I was a little skeptical of this recipe due to the short ingredient list, but it was great! The steak was tender and had a great flavor. I didn't have any bouillon, so I just skipped the water a...

I was the hero of the night with this simple recipe. The only change I made was adding one big onion cut in rings. The steaks were so tender you could cut them with the fork and the gravy was ...

This was the best Cube Steak, that I have EVER HAD. I used a can of mushrooms on top and let it all simmer for 2 hours. THANKS FOR SHARING. THIS IS EXCELLENT.

Awesome! I added a little garlic powder to the flour and browned in the pan. Then I put them in the crock pot with some beef broth and chopped onion and minced garlic. it made good gravy too (ju...

Excellent! I've made cubed steak a thousand times but following this recipe and simmering for a couple hours turned this into a family fave! It was extremely tender and the gravy was delicious...

I grew up with my mom making this recipe all the time. Only thing different is that she added about 5 whole allspice while the steaks were simmering, removing them before making the gravy.

Excellent! The picture doesn't look too appetizing, but I tried it anyway, and am I glad I did! These turned out tender, not chewy, and the gravy made from the drippings was some of the best I'v...

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