This is a good Cube Steak Recipe. It usually comes out very tender and has a good rich flavor and built in mushroom onion gravy. It has many
special memories for me because this is what
my Grandmama always makes for me.
Ingredients:
Cube Steak 1 – 1 ½ pounds
1 Large Onion
1 Can Cream of Mushroom Soup
Salt
Pepper
Butter
Slice Onions thickly and break into rings.
Brown Cube Steaks in skillet. I am using 2-3 Tablespoons Oil to do that here. Remove to casserole dish.
Saute onions in meat drippings (may need a little more oil) and remove to casserole dish covering meat.
De-glaze skillet with a little water (enough to cover the bottom of the pan well). (This means to use the water to lift the browning off the pan so we get all that good flavor in the gravy.) Add in creamed soup and stir & cook to dissolve. Add more water if necessary to thin to gravy consistency. I like to add a Tablespoon of Butter and Salt & Pepper it well, but none of these is necessary. Pour this over all in casarole, and gently lift cube steaks to allow gravy to run underneath.
Bake covered for 1 – 1 ½ to make it tender.
Variations:
Stove Top Only: Instead of putting the onions in the casserole dish with the meat, put the meat back into the pan, add soup (kind of stir a bit to blend) and cook on low to medium low (depending on your stove – you want to keep it cooking well, but not scorch on the bottom) for about 30-45 minutes.
You can use any flavor of creamed soup that sounds good to you.
Replace the creamed soup with a thin white sauce (a few mushrooms sautéed with the onions would work well with this).
Substitute onion soup mix for the onion.
You could do this with Round Steak or Boneless Skinless Chicken Breasts.
