Melt-In-Your-Mouth Cubed Steaks
Barbara J. Lumbbarbyjane
I don't have exact measurements, as some steaks are larger, smaller, thinner, thicker...I typically buy larger, thicker steaks - cooking 4 @ a time!
- 1 - 1 1/2 c
- salt and pepper
- large cubed steaks
- 1 pkg
- lipton beefy onion soup mix
- olive oil
- 2 c
1Preheat oven to 350
Heat olive oil in large (cast iron works best) skillet on med-med/high heat.
2Mix flour, salt & pepper (I prefer fresh ground) in pie plate. Dredge cubed steaks in flour mixture.
Brown steaks maybe 5 min. per side - turning over a few times.
3Place cooked cubed steaks in deep casserole dish. Drain oil from skillet, reserving steak/flour residue. Mix soup mix with 2 C. water, turning heat higher, whisking to loosen browned bits in skillet.
(I sometimes add some of the leftover flour at this time...mixture does not need to be thick as it thickens in the oven).
Pour this mixture over cubed steaks.
4Bake, uncovered, for 1 hour. Makes its own gravy & cubed steaks are so tender, you won't need a knife!