“This is a very comforting, hearty meal and is so easy to make. My husband's favorite part is the beefy gravy. Note: A few people have commented on the vegetables being undercooked. In response, I have adjusted the cooking time for this recipe. Also, one person commented on the meat being tough. This is probably because cube steak is generally a cheap cut of beef. For better results, I have used and would suggest flank steak.”
1hr 30mins

Ingredients Nutrition

  • 4 cube steaks (or one 2-lb. flank steak)
  • 1 (10 ounce) can condensed cream of mushroom soup
  • 14 cup milk
  • 2 tablespoons dry onion soup mix
  • 1 12 cups red potatoes, cubed into 3/4-inch pieces
  • 2 stalks celery, sliced cross-wise into 1/2-inch pieces
  • 1 cup baby carrots (or 1 cup large carrots, sliced)
  • 1 tablespoon water


  1. Preheat oven to 350 degrees.
  2. Line a 10 x 13-inch cake pan with aluminum foil, leaving enough extra foil on the long and short sides of the pan to easily seal into a foil packet later.
  3. Place cube steaks in aluminum foil in one layer.
  4. Combine condensed soup, milk and dry soup mix thoroughly and spread mixture over the meat.
  5. Arrange cubed (3/4-inch) potatoes (with or without skin), sliced celery (1/2-inch pieces) and baby carrots evenly over soup layer.
  6. Sprinkle 1 tbs. water over all vegetables.
  7. Seal the foil tightly, making sure that steam will not escape the packet.
  8. Bake for 1 hour and 15 minutes.
  9. Remove pan from the oven and allow to sit for 5 minutes before opening foil packet. If vegetables are not completely cooked, re-seal the packet and bake for another 15-20 minutes.
  10. Serve immediately.
  11. Notes: Instead of cubed steak, I've also used flank steak.

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