Prep 10 mins
Cook 20 mins
The recipe I cut out from the Miami newspaper (many years ago) calls this "German Quick Steaks"--not too sure where the "German" part comes from. Makes cube steaks tender and easy. Serve with mashed potatoes or egg noodles.
- Chop onion.
- Melt butter in a heavy skillet over medium heat.
- Add the steaks and onions, browning steaks on both sides.
- While steaks are browning, mix gravy mix according to to package directions.
- Add vinegar and brown sugar to gravy.
- Pour gravy over steaks and lower heat. Cover and simmer 20 to 30 minutes until meat is tender. Check periodically to make sure liquid does not evaporate. Add water as necessary as the gravy cooks down and get very thick. I have simmered for up to an hour with good results. Just keep an eye on the gravy--don't want it all to evaporate.
I made this last week and it was yummy! We did not have the package of gravy so I made it homemade with some flour, onion powder, garlic, and salt, bullion. It came out wonderful and is a great inexpensive family meal to make! Will make again!
I used deer steaks for this recipe and it was wonderful. The meat was so tender and there was no wild taste to the meat at all. This is definately a keeper.
Love it! It was like a salisbury steak and love that! I did use two gravy packages so we had plenty of gravy to put over noodles (for my girls) and baked potatoes. It went so well with baked potatoes that I will serve it that way every time. We put Bill's Blue Cheese Dressing (allrecipes.com) over the potatoes on top of the gravy and all of the flavor melded together so well. You could drag a little meat and potato through the gravy/dressing juices and it was scrumptious! I also added mushrooms and I would do that again and add more of them than I did. Awesome recipe!