Cube Steak and Gravy (Yummy, Lower Fat)

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“My mom came up with this easy recipe years ago when my father, who was a die hard meat, potatoes and gravy type guy, had a heart attack and had to reduce the fat and cholesterol in his diet. It's so easy and delicious that my husband and I enjoy it often.”

Ingredients Nutrition

  • 1 lb cube steak (about 4 steaks)
  • 1 (10 ounce) can Campbell's Golden Mushroom soup


  1. Lightly brown the outside of your cube steaks in a pan. No need to add any oil, etc.
  2. Add one can of Campbell's Golden Mushroom Soup. (I've never tried any other flavor, though they might work. Even though I don't normally care for mushrooms, this soup makes the dish.) Do NOT add any water. (The soup cooks down.) Spread the soup over the steaks with spoon.
  3. Cook over low heat until the steaks are done in the center. The soup will cook into a gravy as the meat cooks. (You can cook this a little faster or slower, depending on how much time you have. It always turns out. I just find the "gravy" turns out best if you keep the heat kind of low.).
  4. (If you like extra "gravy" for a side of potatoes or are cooking more than 1 lb. of steak, you can always use more than 1 can of the soup.).

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