Prep 15 mins
Cook 45 mins
This recipe is a old family favorite that I get asked to make at least twice a month and serve with my cream potatoes.
- In a bowl or plastic bag add flour,salt,onion powder,garlic powder and black pepper.
- Add cubed steak in flour mixture and coat well.
- Heat oil and butter in a large frying pan.
- Add cubed steak and brown on both sides for 15 minutes.
- Remove cubed steak and drain grease out of pan, leaving some dripping grease in pan.
- Add can of mushroom soup,water and heavy whipping cream or milk to the pan drippings and mix well.
- Add cubed steak back to pan and simmer on low heat for 30 minutes. (may cover with lid if you want to).
- Turning cubed steaks once during simmering.
- NOTE: you may need to add more water or milk to the steak and gravy while simmering.
Good basic recipe. Was looking for something that didn't require a lot of gravy mixes (usually way to high in sodium) for our family. I made a few changes. I used a combination of light flavored olive oil and butter, cause I have found butter by itself tends to burn easily. Instead of onion and garlic powder I used the real thing, sauteing sliced onion till lightly golden, then adding 5 cloves of minced garlic toward the end (it cooks faster) . I omitted the salt, because I used Progresso beef broth instead of water and its got plenty of salt. I sauteed 8 oz. of baby bella mushrooms in with the onion and garlic) so I could omit the can of mushroom soup. I then added milk and cream, using a 2 to 1 ratio. Put in on simmer for 30 minutes, then served with mash potatoes and glazed carrots. It was a big hit. Thanks again.
Simple and delicious, and the kids love it. This recipe works well with pork tenderloin too.
Made this last night just like many others!! I absolutely love this quick and easy dish, especially after a long day at work. Browning the steaks first makes a huge diff in the tenderness, and don't opt out on the drippings!! That's where all the flavor lives!