Barbara J.'s StoryI 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
lipton beefy onion soup mix
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!
About this Recipe
Janet Cosgrove JanetCoz - Feb 19, 2012
I have made this similar, but I used cream of mushroom soup, slightly diluted with waater, with beef base added and also tucked cut up potatoes here and there with the meat and then poured the soup mixture over. Baked, with no covering. I think will try your onion soup mix next time. We have MANY cube steaks in the freezer after butchering a steer in the Fall.
Barbara J. Lumb barbyjane - Feb 19, 2012
Make sure you use the BEEFY ONION soup mix...what a yummy difference it makes! :) Thank You for your comment, Janet!
Randy Lane Castironking - May 17, 2012
You Had Me A Cast Iron Skillet Works Best LOL ! Was a Great Recipe Beefy Onion Soup Mix Is The Best !!!
stephanie miller symiller1 - Sep 21, 2013
I tried this recipe and say it's Family Tested & Approved!