Tender Moist Baked Beef Cube Steak
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02/28/2011
Made this for dinner, so good and easy. the only change I made was to slice an onion and lay it on the bottom of the pan then place the steak on top.and I used minced garlic instead of powder. will make this again.
10/02/2010
i love this recipe. i have been making something similar for years except i use a cast iron skillet so that it can go in the oven in the same pan. great idea about adding some flour to thicken the gravy though i hadn't been doing that but it needs it
08/31/2010
Thank you for sharing this receipe. I have 3 picky eaters and 3 who will eat anything. Everyone loved this meal, in fact my 3 year old ate 2 helpings! This is a keeper ( by the way I doubled this receipe and I have zero leftovers)
09/03/2012
Being a Southern girl, I love just about anything "country-style" (fried and topped with gravy) and this did not disappoint. You will want more gravy (trust me on this one), so do as others have mentioned and double the retained seasoned flour and beef broth. I upped the ante and added half & half (cream or milk would work too) to the liquid mixture and the gravy was creamy perfection. One other note, check this after about 1 1/2 hours to make sure it is not sticking to the bottom of your pan. If it is, simply lift the pieces of steak to make sure there is gravy underneath them. Keep cooking for the full 2 hours for the most melt-in-your-mouth tender and delicious country-style steak ever. Wonderful over mashed potatoes or rice. Fun fact: Leftovers (if you have any) make a delicious sandwich. A piece of cold steak with a little mayo between two slices of bread is heavenly.
01/15/2011
Great recipe, my husband loved it. I am not usually a fan of cube steak, but this was moist and tender. I doubled the gravy by increasing the broth to a 32oz box of broth and then adding 5 Tbsp. of the flour mixture. It turned out great!
01/31/2011
This was delicious!!!! I was looking for another recipe since the way I was making it the steak would sometimes be tough. I was skeptical about the cook time but it was soooo tender! I atleast doubled the gravy and added some water and milk as this was the way I would normally make my gravy. My husband said it was the best country style steak he had had in his life!!! Will be my new favorite recipe!!!
06/15/2014
Little effort, HUGE pay-off. I only made a couple of these cube steaks (with double the gravy), so one hour in the oven seemed like plenty long enough, and it was. I set the table with dinner knives but they weren't even necessary. These were fork tender! I found I had to thicken the gravy on the stove top when I pulled this out of the oven with a flour and water slurry, but that was no big deal. I'm not sure I ever had cube steaks before tonight, but this recipe will compel me to buy them again. This, served with green beans and Mustard Mashed Potatoes, also from this site, made for a perfect, not to mention easy, make-again meal.
11/10/2013
I grew up on this recipe in Eastern KY. My Mother's secret, which she only shared with me, was to stir in a package of brown gravy mix 30 minutes before removing from oven. It thickened the gravy and added wonderful flavor. It will always be one of my family's favorites and a wonderful remembrance of my mother.
01/31/2011
WOW! This recipe is great! The only suggestion I have is if you are making it with mashed potatoes it needs more gravy. Other than that, this recipe is fast becoming a regular in my household.
01/02/2012
I was so excited to try this as it looked so good and got great reviews, but was very disappointed. I followed the recipe exact and like another reviewer said the breading looked like mush from the gravy and we found the taste was rather bland. It wasn't horrible but I don't see myself trying it again.
12/13/2010
Great flavor! Next time I will double the gravy (at least) to allow more for topping mashed potatoes. I agree that mashed potatoes and green beans are the perfect side dishes for this comfort food!
11/05/2011
All I can say is Im from the South and I will be making this for years to come. My husband loved it and so did his partner. They are police officers and i usually make them dinner since they work nights. So they don't have to eat fast food. All I can say is not only did even one at the station want there dinner they said I had to make it for everyone soon and drop off dinner for the station one night. I take that as a very good sign. I personally love this as well. Great recipe. Your mom Rocks!!!!!
02/15/2011
I have only eaten cube steak like once in my life and have never made it before. This recipe had good reviews so I decided to try it. I thought it was pretty good. The cube steak was very tender with the slow oven roasting. And, the gravy had a nice flavor and consistency. I followed the recipe exactly except I left out the black pepper, because I don't care for it. And, for the broth I used one beef boullion cube for the 2 cups of water. If I made again, I would like to cube my own steak so I can buy a leaner cut of meat and probably cut the oil in half. Thanks, interesting recipe.
11/10/2013
This is exactly the recipe I have been looking for since my mom died 30+ yrs ago. All her recipes disappeared from our house while we were at the funeral and I haven't been able to duplicate it. I can't thank you enough..the seasoning is perfect! Blessings to you for taking the time to post this!!
11/29/2011
This was not good. I took one bite and couldn't eat any more. The breading/coating was mush from sitting in the gravy and the meat was not any more tender than pan frying. It also tasted really salty, just like straight broth. Bummer.
01/08/2011
Excellent recipe! I like my gravy really thick so i did a bit of a flour slurry when it came out (removed the steaks, took a couple teaspoons of seasoned flour mixed with some of the hot liquid (mixed in a cup) and then added back to the pan, then added steaks back)
11/10/2013
True Southern comfort food! This is the way my great aunt, who was born in 1898 in Indian Territory, made tough cuts of beef delicious and tender. Thanks for posting this and keeping an heirloom recipe alive. It's the best!
09/17/2011
This is great! I cooked it in a skillet. Then simmered it in the sauce. Great recipe!
01/12/2011
We really enjoyed this steak. I was a little skeptical of the 2hr bake, but the meat was melt-in-your-mouth perfect. Not having any cube steak, I sliced part of a rump roast into steaks and went from there. I did use a skillet and just set the steaks aside while making the gravy in the pan, which worked really well, but I will either decrease the overall olive oil to just a light coating in the skillet or pour some off, as this made the gravy very oily (which seems so obvious now, of course). Even with my extra-greasy change we thought this was awesome, great flavor just as written, thanks so much for sharing.
07/15/2013
I love this recipe. As others also have, I've tweaked it a little and slice a whole onion, add fresh mushrooms and double the beef broth and beef stock. my family raves about this dish and it is as good as any I've ever tried. I'm not sure why some say its mushy, except that maybe you are not frying it long enough or you don't have the heat up high enough. Because I've never had that problem. Also make sure you use olive oil to fry the meat in. Better flavor for sure! I probably make this once a week but I pair it with rice, green beans and biscuits. My family loves it and there are left overs for lunch the next day!
02/01/2012
I coated the skillet with oilve oil - then added 1/2 cup cooking wine - to cut down on the 'greasiness'.. since this is a southern recipe I served it with cornbread stuffing --- if you put it on top of your head its sooo good your tongue will slap your brains out to get to it!
03/01/2011
I can't say anything bad! So very easy to assemble and cook. I did make 2x the gravy for potatoes and it was all eaten as well. The meat was fork cutting tender and very flavorful. After the first hour I had to leave home. I turned off the oven and let it sit there until I came back about 1.5 hrs later. Absolutely wonderful! My son asked me to make it again tomorrow!
11/10/2013
This is a staple in our family. I saute fresh mushrooms and onion when the cube steaks are half done. When steaks are done, add one can of French onion soup with one can of mushroom soup blend them well and pour over your steaks. You can add more beef broth for more gravy to the soup mixture. I find that I do not need to add any additional flour. It does need mashed potatoes to soak up the gravy!
02/06/2011
Do not like round steak but my family loves it. Finally, when cooked this way I loved it. Thanks!
11/18/2011
Loved it! This was so simple and delicious, it was an exceptional meal. Had it with mashed potatoes and rolls. Just wished it would have made a little more gravy. Next time, maybe I will double the gravy. This recipe is a definite keeper!
11/10/2013
This recipe was so delicious I will make it many more times,You can use a cheap cut of tough meat and pound it good with a meat mallet and it comes out mouth melting,browed it and put in oven at 350 for 90 minutes.I cant believe some ratings said it was bad,it wasnt the meat it was the cook that screwed it up to make it bad.
04/27/2011
I was excited to try this because it sounded so yummy and I feed a family of boys. Let me first say that I followed the recipe exactly. Sad to say that mine turned out very dry and seriously over-cooked. I only left it covered in the oven for 1 hour. I will try it again, and I plan to change the pan frying time to less than five minutes per side. I will adjust the baking time to maybe 30 min., and keep checking until done. Thanks for sharing, I think once I can master the cooking time it will be great!
11/12/2013
I made this today and loved it, Hubby devoured it. I did tweak it though. I used 2 lean cube steaks and put garlic powder and onion powder and lawrey salt on the meat and pressed it in. Dredged it in flour and used Pam Butter Flavor in pan and fried a couple minutes on high on each side. Used a bit smaller dish than 9x13, sprayed with Pam and layer with large onion slices. Using (no substitutes on this please very important) 2 cans Campbells Beefy Mushroom Soup, pour 3/4 can thinned with 1/4 cup water over the onions. Put the meat in and covered the meat with the rest of the soup. Bake covered at 350 for 2hrs. When done you can thicken the gravy (I didn't)I cut up the onions that were in the bottom and left it in the gravy, it was soooo yummy and plenty of it to go on the mashed potatoes. The meat was very tender and very high on flavor and so easy to make. Will make it often, even for Company.
04/12/2012
This dish was very easy to make and came out delicious. As another reviewer suggested I add some red onion during the baking, and used some beef broth in the gravy for a little added flavor.
11/10/2013
I've been eating country-style steak my whole life, and this is the perfect way to make it. You can also simmer it on the stovetop for about an hour if you don't want to turn on the oven. Perfect with homemade mashed potatoes, but you will want to make extra gravy!
06/27/2011
This was very good and tender. My husband won't eat cube steak unless it's tender, so this was a great option. Remember to grease the baking dish, or put some gravy down before putting the steaks in. I didn't think about it and we lost the bottom coating of our steaks. I will be making this again!
11/10/2013
I love this. After putting the meat in the baking dish I cover it with a couple of onions sliced thin and about a pound of sliced mushrooms with additional salt and pepper for the veggies. I double the amount of gravy and pour it over the top of everything. Great for an every day meal or even for company.
08/30/2012
Really good family enjoyed it. I added a bit more spice but that's a personal preference. Would make it again based on the ease of making and the family raves about how yum it was.
11/11/2013
Good basic recipe. I'm a southern girl also. I've been making something similar for years, but use my crockpot instead and double the time on low (or more depending on how easy a fork goes into the meat). (using the crockpot means it doesn't heat the house up in the summer) Also, I put sliced onions on the bottom so the steak doesn't sit directly on the pot. But by the time it is done, the onions are melted in the gravy. I use half the amount of the seasoned salt OR use a salt free seasoning for steak. Thanks for posting.
08/21/2013
This is an awesome recipe. The meat comes out so tender you can cut it with a fork. I usually have to add extra beef broth to have enough gravy, but this is definitely a once a week dish at my house.
10/18/2012
THE BEST! I've hated cubed steak all my life and growing up in the south it was something I had to choke down fairly often. It was always tough and gristly and the gravy was thick and globby. My 10 year old loves cubed steak and begged me to make it so I thought I'd give it a shot. I never in a million years thought I'd bee cooking cubed steak, let alone eating it myself. This recipe is GREAT! It was so tender and the gravy was perfect. My family said it was "the best!"
02/11/2012
A great recipe just the way it is!!
10/28/2011
Thank you so much for this recipe. My husband doesn't typically like cube steak because he says its tough meat. This was so tender you could cut it with a fork. It was absolutely wonderful. Definitely a winner in my house!
11/10/2013
This is very good with the addition of onion and fresh mushrooms.
10/23/2011
I made this for my father--Mr Meat and Potatoes. He loved it. I changed it a little to make preparation a breeze. I cooked it in the crock pot on low for 8 hours. I added a thinly sliced onion but I didn't pan fry at all and left out all the olive oil and flour during cooking. I thickened the 'gravy' at the end using some flour. Served over brown rice. Delicious!
09/16/2014
I grew up on a dairy farm in Central Texas. We had cubed steak (chicken fried steak) cream gravy, mashed potatoes and green beans very often. First of all my Mom fried the steak in bacon drippings and then cooked them in a pressure cooker for a few minutes. She used the drippings in the pan to make cream gravy (make a roux but don't brown it, then add milk until desired consistency). Us kids peeled the potatoes and snapped the beans. Fresh butter made from the cream from the dairy. Fresh yeast rolls and peach cobbler from our orchard. OMG it was a delicious dinner.
09/19/2011
I have made cube steak for years very rarely though cause it was always tough, this is an excellent recipe, very tender meat, I will now make cube steak more often, thank you for the post. PS. . I did increase the broth to 3 cups on another reviews post and was perfect amount of gravy although it needed salt and pepper
04/01/2013
Yummy and inexpensive! I took the advice of other reviewers and added a sliced onion to the bottom of the pan and doubled the gravy. We have a freezer full of cube steak so I will be making this again!
04/12/2015
i use this recipe all the time. My husband really likes the gravy so I always make extra. I usually make a recipe and an 1/2 at least, some times more. The only thing I do is put the broth & flour mixture in the pan I brown the meat in and start the gravy than pour it over the meat & put it in the oven. great recipe. Also I have been using this site for several years. it is great! Thanks
11/10/2013
Tastes great and the technique works well.
11/10/2013
I have been making this for years, but I add onions to it. To the person who complained that the breading was mushy I think she used to much flour and expected "Country Fried Steak". This is more like Swiss Steak without the tomatoes.
11/12/2013
At our house we always used round steak cut into pieces, coated with flour mixture, browned and top with sautéd sliced onions and mushrooms (when on hand) cover with water or broth. Have also thrown in carrots and red skin potatoes. Yum Yum!
02/13/2015
Nummy! I don't see a reason to dirty both a pan and a baking dish. I browned the meat and baked in the same pan, tastes better too to have the brown bits (fond) in the gravy. I seasoned using steak seasoning, very happy with that. Don't need that much flour for coating. Sauteed mushrooms were an addition that worked perfectly, I recommend it. I started checking the meat after an hour since I had two small steaks, but turns out I still needed the full two hours for the meat to get tender. Such an easy way to get a very satisfying meal.
11/11/2013
WONDERFUL! - the step of baking is what makes this perfect. I have floured and breaded cube steaks and pan fried, my method though called for pounding out the steaks prior to breading so that they'd be tender.. sometimes successful, sometimes not. this method is fantastic, no pounding and tender out of the oven,.. and the gravy - YUMMMMY!
04/12/2013
Tender and tasty. I like that it makes it's own gravy. I do uncover it and let it crisp up a bit tho so it's not soggy.
02/11/2012
Deelish. I'm not really into gravy but I enjoyed this dish.I also added a few onions while baking. Will make again.
09/29/2014
Excellent recipe! Only change I made was since there was lots of browned goodness left on the fry pan, I put some sliced onions in it after removing the meat and deglazed with a little of the broth before I stirred in the flour. Cleaned the pan and gave lots of flavor! Then I layered the onions in with the steaks an followed method exactly. It was absolutely delish!!!
10/29/2014
An incredibly simple and delicious recipe. I buy pre-tenderized cube steaks from the local grocer which yields an even more tender steak. Also sliced a medium yellow onion into ¼ thick rings and layered them in the pan under the steaks. Served with red & yellow mashed potatoes and fresh vegetable medley.
01/14/2011
This recipe was awesome!! Exactly what I was looking for and very easy!
11/10/2013
A great simple recipe! I don't understand the two hours. One hour is plenty. It will be fork tender. I cook pork chops, 1" thick, the same way, and they melt in your mouth after one hour.You can also put them on a small metal rack to get them off of the bottom. Thanks!
01/10/2012
Great recipe!! I have a picky three year old and he almost ate his whole patty. I used sirloin tip patties and they were melt in your mouth. Did place an onion in the bottom of my pan and added more broth! Will definitely fix again.
11/10/2013
I have been making this recipe for years, except I usually simmer the steaks in a skillet on top of the stove, covering the skillet with a lid. I like to make the steaks if we are going on a trip, place the steaks between two slices of your favorite bread or buns and add your condiments and you have a healthier, tastier "burger" to go. Oh, I forgot I don't use the flour if I am making these burgers so the gravy isn't thick and doesn't stick to the meat.
01/11/2012
A lot of flavor, very tender. I took the advice of others & doubled the recipe to increase the amount of gravy. Tasted just like the southern style steak & gravy my mom used to make.
11/13/2013
This is my new go-to recipe for Country Style Steak! Personal adjustments for your taste may be necessary, but it was good just like it is here!
11/05/2011
Awesome! My whole family loved this recipe.
05/24/2014
I gave it five stars earlier based on the gravy alone. This is a KEEPER! I told my fishing buddy about it and he want the receipt to impress his wife ( I USED PORK STEAK AND CUT IT UP INTO BITE SIZE PIECES) Cook time hour and half. You must double broth, check every half hour.THANK YOU!
04/25/2015
This recipe was delicious. The only change I made was to season the meat before coating it in the flour with the seasoned salt, pepper , and garlic powder to add more flavor. I also followed the advise of another and placed slices of onions on the bottom of the pan to prevent the steak from getting mushy. I was pressed for time so I only put in the oven for 1/2 hour because the kids and husband were so hungry they could not wait 2 hours. It was still moist and very tasty!
02/16/2011
Excellent very tender, I sauted mushrooms, first browned steaks, doubled sauce to serve over mashed potates. So good.
02/18/2014
My father has made this cube steak recipe for 20 yrs. Was a staple in our home every Sunday. There are couple changes we do. Use an iron skillet and put some oil in the bottom of skillet to brown steaks. I know we don't use near the 1/2 Cup of oil as stated in recipe. After all steaks are browned we place all steaks back into the skillet and put in beef broth cover with lid and cook on top of stove for 2-2 1/2 hrs on low heat don't boil hard just a nice simmer. This way your not heating up the whole oven and the smell is incredible. Remove steaks and add your flour and make your gravy which is to die for. My husband says "Its so good it should be listed as its own food group".
02/18/2011
This recipe makes a very tender steak with good flavor. The gravy was especially nice with the rice.
06/07/2018
This is a favorite of ours using cubed steak. I have made it from this recipe for a while now. Usually serve it with mashed potatoes. So glad I found this recipe.
11/29/2014
This recipe is easy and delicious! As others have stated, I used 3 cups of broth to have more gravy. Added sliced onion to the bottom of the pan and on occasion add sliced mushrooms. Easily one of my favorite recipes.
11/15/2013
This was delicious! Never been a big fan of country steak, but this was great! I also put a layer of onions in the baking dish before I put in the steaks! Will make this again!
09/27/2014
The gravy was good I doubled it. I will not be making this again. It smelled so good while cooking I totally thought it would be awesome but was very disappointed. I am giving it 2 stars for the gravy.I followed the recipe as is but made more gravy. The cubed staked had no flavor at all.
11/17/2013
Made this for dinner tonight. It was amazing. Followed some of the other reviewer's advice and placed onions under the steaks before putting them in the oven. Also, I used beef broth but also one can of Beefy Mushroom soup. This was really great and will definitely be making it again!!!! Thanks for a great recipe!!!
11/11/2013
Great recipe, my wife and I really enjoyed this. I think next time I will only cook it for 1hr 30 min. it came out a little dry but very tender still very good. I added a bed of onions to the bottom of the roasting dish and put the meat on top.
11/10/2013
I say yummy
04/27/2015
It turned out okay on flavor but there was almost no gravy as it all dried out. I did follow the recipe exactly. Perhaps a lower temperature would work better.
07/21/2012
I made this last night for a couple of friends that are wonderful cooks. They enjoyed the meal, and wanted the recipe. It was very good, but the reason I gave it 5 stars is because it is so easy. I may try this in the crock pot.
08/18/2011
Fabulous! I substituted french onion soup and chicken broth, instead of beef broth. Cut away all fat and gristle and it was fantastic. Poured over rice is a fabulous beef tip type recipe. My husband ran out and bought more french onion soup so I could make another the next day!
11/18/2013
This is a different way to make cube steaks. I was so excited because there isn't much you can do with them. I followed the recipe pretty much except I thought 1/2 cup of olive oil was a little much so I probably used half of that. Also made sure I coated them in the flour mix VERY well. Then followed the rest of the recipe. They came out beautifully. No problems whatsoever. I will say that I can understand why some thought these were bland. Not totally but they do need that special something. Next time I might try to add some rings of onions to the baking dish. Just 3-4 maybe. Or add some Worcestershire sauce. They were really good but I did notice the lack of "flavor" not spices because there were plenty. Definitely a keeper. They weren't dry at all and not soggy like some reviewers said. Not sure what happened with their recipes. I used a 13x9 glass baking dish also. Thank you!
11/16/2013
Too much flour and I did not use that much oil, just coated bottom of cast iron skillet so I could put in oven after frying the steak. Definitely need to double the gravy. It was so so, kind of bland and tasted more like meatloaf, which takes a lot less time to bake. Would not make again.
11/19/2013
Very good. Got a late start, so only cooked it one hour in the oven. It was tender a tasty.
04/26/2015
Hubby loved it. We both like mushrooms so I topped them with fresh sliced ones after pouring the broth over the steaks.
11/17/2013
My husband hates change but he loved this! I have to make it again, less pepper this time, my tummy can't take it lol yummy! Delicious, I am not one to try new recipes, always scared I'll mess up. Thank you for making this easy! Those other negative people need to keep their opinions quiet. Or watch their food lol thanks again from Rockville Indiana
11/11/2013
Good recipe as written but I went back to my old way for convenience sake. I follow the recipe until the broth/flour for the gravy. I use the beef gravy that comes in a glass jar and pour that over the fried meat before I put it in the oven. I always have several jars of gravy on hand and can use as much as I care to.
03/20/2015
Appreciated the fact that the gravy made itself. This came out melt in your mouth tender..and...So tasty. Prepared as directed except for doubling the gravy, adding 1/2 of a sliced onion and d a bit of diced green pepper.
10/21/2011
A very good, basic steak and gravy recipe. I did a slight variation on the instructions, using the flour with the remaining oil in the pan to make a roux, then thinning it with the broth to make a gravy before I poured it over the steak. I doubled the whole thing--but the second pound of meat was stew chunks rather than cube steak. Also took it out of the oven about 20 minutes early. Everything worked just fine. It was tasty and worked well. Next time I would add onions as a few other recipes mention, and I might try a few herbs too just to foodie it up a bit. But this is an excellent stick-to-your-ribs entree. Just go lighter on the oil if you can, make sure to trim the fat from any meat you include, and don't be afraid to take it out a little early if you're starving. I am sure this could be done on the stove top as well as other recipes mention, especially for the original recipe quantity.
01/11/2015
Delicious. My mom grew up a southern and we southern food. Then again we love any food;except for me seafood and pinto/kidney beans. YUCK!
09/27/2014
Well, photo of this dish looked great... nice looking rich gravy! I baked it at 300, being nervous about 350 for 2 hrs, and although the steak was nice and tender, the gravy was pasty looking, tasting, and had no flavor. We were fighting for the S & P! I was glad I seasoned the meat before I floured them. If I ever make this again, I'll add way less flour to the broth and season it well before pouring over the meat. A bit disappointed after the long bake time.
02/18/2017
I made this twice and it was good. I added minced garlic, not powder, and onions. it was a bit bland, but the steaks came out tender and tasty. the second time I subbed 1 can Golden Mushroom soup, and 1 cup broth, browned the steaks and put them in the pressure cooker for 1 hour. AWESOME!! so easy to make and you can slow cook them or pressure cook for a quicker dinner. thanx for sharing!
10/08/2014
I was very pleased that this came out extremely tender. I followed the recipe exactly and it came out perfect!
11/02/2011
Awesome! I had never made Country Style steak before and this was a wonderful dish. The meat was very tender, I will be making this again.
09/17/2014
Terrible...after two hours, the meat was burnt to a crisp.
12/09/2016
I have been making country fried steak for years but I always fixed it in a skillet on the stove top. If time permitting this is the way to go it was so tender and delicious . Definitely double the amount of broth and adding a packet of brown gravy mix and mushrooms made this recipe a five star in our house.
09/25/2014
I know that altering a recipe as written and then submitting a review based on those modifications irritate a lot of you. Having said that, sometimes you recognize that the recipe's concept is sound but also realize it can be improved. This was one of those recipes and it is one of the best Salisbury steak recipes I have ever made; I will be relying on this version from now on. My personal modifications include: following the suggestion of one reviewer, I placed onion rings in the bottom of the pan on which the steak roasted. I used thin-cut sirloin slices and tenderized them with a meat mallet before dredging them in the seasoned flour. I also sautéed mushrooms before making the sauce that went over the steaks. Lastly, I roasted the covered pan in a slow oven (325) for an hour. The result was the most tender and flavorfull beef steak my husband and I have ever had at home. The gravy over mashed potatoes was wonderful! Love this recipe!
09/16/2014
I have trouble making a smooth gravy, so instead of whisking in the flour I added a can of cream of mushroom soup to the broth. It made a perfect gravy, and the dish was delicious!
04/02/2014
Delicious! Made these for hubby last week but he insisted that he didn't want me to braise the steaks in the gravy so I just flipped the steaks an extra time, making sure they were cooked through, and served the gravy on the side with mashed potatoes and a garden salad, kind of like chicken fried steak but without the extra breading. I reheated the leftovers immersed in the gravy in the oven as in the original instructions and they were even better than when freshly fried. I do not expect him to object to the original method again.
11/15/2013
I made this for dinner two nights ago. I used 4 pieces of cube steak and added a little paprika and Thyme (maybe 1/4 tsp.) to the seasoning flour. I browned the steaks thoroughly in 1/4 C. olive oil, then stirred in the remaining flour from breading the steaks, and slowly added the beef broth, stirring constantly. It was very thick, so I added some additional water. I baked it at 350 degrees for about 1-1/2 Hr. It was very tender, but the gravy was much thicker than I prefer. In the future I will not use all the flour for the gravy. There was plenty to pour over the mashed potatoes I served alongside.
03/16/2015
This is easy and very, very tasty. Family loves it.
06/02/2015
made this 6/1/15 for dinner. grrrrrrrrrrrrr. Oven TIME is wayyyyyyyyyyyy off. No more then an hour @ 350. Flavor was good and I can only imagine how good it would have been. Very easy to prepare. Suggestions; double the gravy (at minimum) Reduce cooking time, and check progress @ 45 min. I will make this again with a change of oven time.
04/27/2015
this recipe right here is a absolute must to keep in your rotation especially in the cooler seasons it a great comfort food and relatively inexpensive. I gave it 5 stars even though I added minor additions but as is I'm sure it would of came out just as divine. I reduce the seasonings for flour dredging because I wanted to add a little onion soup seasoning to the broth and flour mixture and that really gave the gravy flavoring some depth. The meat was very tender yet still moist of course you want to double the sauce to have a enough to drizzle generously over meat and your side (pair with mash potatoes) I also added some fresh sliced mushroom to the gravy. yummy stuff.
11/12/2013
loved this will make again I used my cast iron skillet, did onion too, did the whole thing in skillet.
10/01/2014
I made this recipe using the hint from another reviewer. I put sliced onion under the meat. Without that it really wouldn't have much taste at all. My Aunt Rose's recipe for Salisbury Steak is much more flavorful.
Source: https://www.allrecipes.com/recipe/215620/country-style-steak/
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