Cubed Steak Supper

Janet Crow


This is one of the very last suppers that my Grandmother cooked and it has been a family favorite throughout the years. My Mama likes to use her crock pot to make this and I tend to cook mine on the stove top. It is a meal in itself and is absolutely fantastic.

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15 Min


1 Hr


Stove Top


pieces of cubed steak
3/4 c
all purpose flour
1/2 tsp
garlic powder
1/4 tsp
onion powder
1/4 tsp
vegetable oil for frying
4 medium
red potatoes, sliced 1/4" thin
1 small
onion, halved and sliced
10 1/2 oz
can cream of mushroom soup
soup can milk (using the soup can to measure)
pinch of salt
a little more pepper

Directions Step-By-Step

Place the flour and house seasoning in a ziploc bag and combine. Put enough oil in a large skillet (that has a lid) to just cover the bottom of the pan and heat over med. high heat. Drop each piece of cubed steak into the bag and shake to coat. Place in the oil and cook for 2-3 minutes per side until golden brown. Remove to a plate and drain off any excess grease.
Using the same skillet, reduce the heat to low and stir in the soup and milk, combine well. Add the potatoes and onions to the skillet and then add the meat back into the pan. Cover and cook on low for 1 hour. Season with a little salt and pepper just before serving.
NOTE: If using the crock pot, brown the meat and then place in the bottom of the crock pot, top with the onions and potatoes and then combine the soup and milk and pour over the top. Cover and cook on low for 4 hours.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: American