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Easy Delicious Cube Steaks

imageIf it sounds conceited to brag on your own cooking, I suppose I’ll take that chance, but this cube steak is an absolutely delicious hit whenever I make it – even with me.  I can hardly wait for dinner when this cube steak is on the menu.  The basic gravy/sauce is an old stand-by for other meats, but the tender cube steak makes this a family favorite.  It’s one where I make “planned overs” so there is some left for lunches.

In case you are not familiar with cube steaks, they are pre-cut portions of round steak that have been put through the tenderizer at the store or meat market.  They come out SO extremely tender.  The combination of cream of mushroom soup and dry onion soup mix gives a delicious, flavorful gravy.  I watch carefully and add the amount of water so that I don’t have to do another thing for the perfect consistency for gravy for potatoes (and rice also goes well with this.)

My son has his own house, but comes over every Sunday for dinner, knowing mom will always send him home with leftovers.  He controls his portions health and weight purposes, but remarked, “I would love to eat more, but I don’t need it and I would rather have some for leftovers.”

My usual amount for a meal for us is six cube steaks, but I always double the recipe and put half of it in the freezer for a quick meal on a busy day.  This freezes very well.  For freezing I take the amount I’m going to freeze out when it is about 75-80 percent done.  That, keeps it from getting overcooked when I heat it up for a fresh meal. 


6 cube steaks (you can add a couple more using the same amount of soups because this gives you plenty of gravy; 

2-3 TBSP of olive oil for browning – I just put enough so the meat does not stick to the pan;

1 can of cream of mushroom soup;

1 pkg. dry onion soup mix;

1 to 2 cans of water (plus whatever it takes to keep the meat from sticking to the pan)

2 large onions, peeled and sliced (optional, but I love the cooked onions on top)

A sprinkle of black pepper (optional)

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Pour olive oil in a large frying pan or electric skillet, brown cube steaks on both sides (do NOT add salt – you get enough salt from the soups.  Once the cube steaks are browned on both sides, I drain any liquid from the skillet; slice the onions and place on top of the meat; spoon the cream of mushroom soup over the steaks, then sprinkle on the dry onion soup mix.  For the water, I start by adding 1 or 2 soup cans full.  Let simmer on low to medium heat for about 1 hour or until meat is tender when you stick a fork into it.  Watch closely and adjust heat as necessary and add as much water as needed to keep the meat from sticking to the pan.  Continue to simmer, turning meat and adding water, until the cube steaks are tender when you stick a fork into one – we can usually cut them with a fork.   

To me the electric skillet is perfect for this recipe.  I received an electric skillet for a wedding present and have not been without one since.  For this recipe, I set my temperature on 250 degrees for browning and 300 degrees for simmering.  I sometimes adjust the temperature up or down a bit, just watching closely so nothing sticks or burns. 

I needed to attend a birthday lunch at work today, but I am so looking forward to my leftover cube steak for lunch tomorrow.

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