Melt-In-Your-Mouth Cubed Steaks
By
Barbara J. Lumb
@barbyjane
8
I don't have exact measurements, as some steaks are larger, smaller, thinner, thicker...I typically buy larger, thicker steaks - cooking 4 at a time!
Blue Ribbon Recipe
Cube steak recipes may not appear beautiful, but boy are they tasty. This recipe is seriously so easy and delicious. No fancy ingredients here. It's a recipe that can be woven into your weekly dinner rotation. The cube steak is so tender you don't need a knife to cut it. The onion soup mix is all the flavoring you need and helps to create a flavorful gravy.
Ingredients
-
1 - 1 1/2 call-purpose flour
-
·salt and pepper
-
4large cubed steaks
-
1 pkgLipton beefy onion soup mix
-
·olive oil
-
2 cwater
How to Make Melt-In-Your-Mouth Cubed Steaks
- Preheat oven to 350. Heat olive oil in large (cast iron works best) skillet on med-med/high heat.
- Mix 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.
- Place cooked cubed steaks in a deep casserole dish. Drain oil from skillet, reserving steak/flour residue.
- Mix soup mix with 2 cups water in a bowl.
- Pour water into cast iron skillet.
- Turn 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.
- Bake, uncovered, for 1 hour.
- Makes its own gravy & cubed steaks are so tender, you won't need a knife!
