Community Pick
My Own Cube Steak and Gravy
"This recipe is a old family favorite that I get asked to make at least twice a month and serve with my cream potatoes."
photo by Cyndi C.
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 lbs cubed steak (4-6 pieces)
- 2 tablespoons oil
- 1⁄2 teaspoon butter
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 (10 ounce) cream of mushroom soup
- 1 cup water
- 1⁄2 cup heavy whipping cream or 1/2 cup milk
directions
- In a bowl or plastic bag add flour,salt,onion powder,garlic powder and black pepper.
- Add cubed steak in flour mixture and coat well.
- Heat oil and butter in a large frying pan.
- Add cubed steak and brown on both sides for 15 minutes.
- Remove cubed steak and drain grease out of pan, leaving some dripping grease in pan.
- Add can of mushroom soup,water and heavy whipping cream or milk to the pan drippings and mix well.
- Add cubed steak back to pan and simmer on low heat for 30 minutes. (may cover with lid if you want to).
- Turning cubed steaks once during simmering.
- NOTE: you may need to add more water or milk to the steak and gravy while simmering.
Questions & Replies
-
What can I substitute for cream of mushroom soup?
Reviews
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I followed these instructions but decided tor buy the family size cream of mushroom soup and double the water and heavy whipping cream, then put it in the crock pot. I didn't add any grease or drippings from the pan as the meat had enough grease on it to mix perfectly with the soup. I also only browned the outside of the meat so the crock pot could finish the cooking, did the first two hours on high and last three on low and it was perfect. Was alot better than making brown gravy. Also added sliced mushrooms
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This has definitely become one of our favorite quick meals. It always comes out perfect. I actually about double the number of cube steaks in the recipe. The only changes I make are: I bread and fry 6-8 steaks, 3 or 4 at a time, removing them to a plate when cooked. After cooking one side of the last 3-4 steaks, I turn them to fry the other side and add one chopped onion stir-frying them until tender. I remove the steaks and then also add one can of mushroom pieces and stems into the soup mixture. Stacking the steaks on top of each other in the last cooking time is fine, as every 10 minutes I turn them so that the top ones are now on bottom and finish cooking. Plenty of leftovers that are awesome, plenty of gravy for mashed potatoes or over rice. As a husband who does most of the cooking here because I'm also self employed working from home, this is a go to favorite now for all of us and quite easy for me to prepare. So much so, that I can't believe I've actually signed up here just to be able to review this recipe. Will be searching here for many more good recipes. This one is a keeper! -
Simple and delicious, and the kids love it. This recipe works well with pork tenderloin too. -
Made this last night just like many others!! I absolutely love this quick and easy dish, especially after a long day at work. Browning the steaks first makes a huge diff in the tenderness, and don't opt out on the drippings!! That's where all the flavor lives!
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Marsha - this is a fabulous recipe. I love how quick and easy it is finished but how tender the beef cube steak becomes after cooking. My family enjoyed every bite. Served with mashed potatoes too so I could use some of the extra gravy! My hubby is going to make a sandwich with the one remaining piece of steak tomorrow. This is definitely a keeper for our family!
see 67 more reviews
Tweaks
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Good basic recipe. Was looking for something that didn't require a lot of gravy mixes (usually way to high in sodium) for our family. I made a few changes. I used a combination of light flavored olive oil and butter, cause I have found butter by itself tends to burn easily. Instead of onion and garlic powder I used the real thing, sauteing sliced onion till lightly golden, then adding 5 cloves of minced garlic toward the end (it cooks faster) . I omitted the salt, because I used Progresso beef broth instead of water and its got plenty of salt. I sauteed 8 oz. of baby bella mushrooms in with the onion and garlic) so I could omit the can of mushroom soup. I then added milk and cream, using a 2 to 1 ratio. Put in on simmer for 30 minutes, then served with mash potatoes and glazed carrots. It was a big hit. Thanks again.
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Cajun Seasoning
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Turned out great!
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Absolutely loved this meal. I made a couple of adjustments to recipe to lower calories from 500 to 468 per serving. And that is I used whole wheat flour instead of all purpose flour. Also used sea salt, unsalted butter, and cream of celery instead of cream of mushroom. I truly knew this meal was a success when the pickiest eater in my (my 3y/o) house wanted more.
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Great recipe. I used 1/2 C. beef broth instead of milk and I used Beefy Mushroom Soup. It was a great supper. I also made mashed potatoes so that none of the gravy went to waste. :-)
see 2 more tweaks
RECIPE SUBMITTED BY
Marsha D.
Lakewood, Wa
Hello to everyone! :)
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<br>This is of me in the year 2007 and my Icon is my two boys.
<br> I am from Lakewood Wa. but I am orginally from Hickory North Carolina, where I was born and raised.I moved to Washington to marry my second husband, who I met on the internet from a dating site called kiss.com. We both enjoy fishing. Mineral Lake is where we go on the weekends during the fishing season. I talk about going to the lake alot but its just because I love to get away from the big city since I'm a country girl at heart. I enjoy this website and I really love the new recipes I have found. Did I mention I love this site!! ? :)
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