Berdean’s Cube Steak

Super easy good ol’ fashion country comfort food. I drank a glass of the gravy it made. Sooo yummy! Lol

After a bad experience with cube steaks, I have been leery to make again but after we purchased half a cow, viola! There is a couple lb packs in my freezer. Chose to make this and it was pretty good! Followed exactly and served with mashed potatoes. The meat was super tender! And would make again!! But I will for sure add more onions as I like them in this and, possibly some fresh rosemary at the end of the 2hour cook time to add some depth. Thanks for proving that cube steak CAN be a good weeknight beef alternative gerhart! Simple but good!

So tender we didn’t even need a fork. Define toy will be making agin followed recipe exactly.

Great! We cook with onions and mushrooms in the sauce. Instead of cooking for 2 hours I use meat tenderizer to prep meat in advance . I follow the recipe but reduced time to 30 minutes. It’s always been tender so far.

I made this for dinner tonight. It was excellent! The meat was so tender and easy to chew. I will only cook cube steak with this recipe from now on. Next time I will add fresh mushrooms.

My mom used to make this only she baked it and added cream of mushroom soup. I used the soup after browning the meat, cooked it on the stove for two hours and then put in the oven for 30 minutes. Very good!!

I made this tonight for dinner but I cut the recipe down to 2 servings and cooked it in my electric pressure cooker for 25 – 30 minutes. I added 1/2 grated red onion and 1 teaspoon Italian Seasoning and then thicken the gravy with 1/4 cup water in which I mixed 1 tablespoon of Potato Starch. Served over mashed potatoes with sauted zucchini. Yum!!! Thanks so much for posting this recipe.

Been making it for years! Warm, comforting meal with mashed potatoes!!

I liked it. Prior to frying the steaks, I browned some mushrooms and onions. Removed them from the pan, then did the steaks. I mixed bouillon paste with heated water and then added to the steaks for better distribution and added the veggies back in.

Now I know why my cube steaks were never this tender! I never let them cook for 2 hours, usually only 45 minutes or a little longer.

We love cube steaks this way, using unsalted beef broth instead of water & bouillon, and with seasoned salt & pepper on the steaks, to lower the sodium for our needs. We brown them in a little butter for flavor, adding only a touch of oil, if necessary. Sometimes, we top the simmering steaks with a sliced green pepper and a small onion quartered and separated into pieces , or sometimes with sautéed sliced mushrooms on top, too. I’ll next have to try that buttermilk-soak on the cube steaks that a Southern cook had posted—that sounded very intriguing, also! Cube steaks are so great, especially given today’s prices on meat! So tasty and satisfying! And, really versatile too, so it’s easy to mix it up a bit and get a variety of different flavor profiles. It never gets boring!

I have never liked cube steaks until I followed this recipe! Perfect every time!

I never cared much for cube steak (tough and chewy)and hadn’t made it for years until I saw this recipe. Decided to give it a try, and I’m glad I did. I made a few changes to make it my own and upped the gravy and seasonings. Delicious and fork tender. A keeper! Thank you for providing me with a better way to make cube steak.

Used unsalted beef stock instead of water and beef bouillon granules. Also added some some sliced onions and garlic to the mix, along with spicy seasonings. This is SO easy to make and turns out very tender.

Made it exactly as written. So tender it cuts with a fork!

very good ,but a little too much oil

Love this recipe! Haven’t had cube steak since my childhood. The main thing I changed was to soak the steak in buttermilk. If you don’t have buttermilk make it with milk and vinegar. I am from the south. You are welcome!

These were the most delicious cube steaks I have made in a long time! I substituted Cajun seasoning for the salt and used beef broth instead of boullion. My cube steaks were quite tender to begin with, so I didn’t simmer them for 2 hours. The juice left in the skillet was delicious on its own, so I ate it just as it was.

Since we cannot use beef bouillon because of the MSG and or Yeast Extract. I used vegetable broth. It was amazing, The family loved it, I added Mashed Potatoes, and honey corn.

I didnt have beef bouillon so used a packet of onion soup mix – was delicious!!

1/11/23- Cooked 1.5 hr, much better. added mushrooms for last 30 min. Served with mashed potatos and peas. Too dry, 2 hrs is too long. Hard to get the temp really low. Great with mashed potatos and green beans. Need to substitute beef broth for bullion (gluten). Should also add mushrooms.