Prep 20 mins
Cook 30 mins
I don't remember where I found this recipe, but I'm trying it out for the first time tonight. So far, the aroma is wonderful! Hope it tastes as good as it smells.
- Dredge the steaks in flour.
- In a large skillet, heat the oil on medium high heat.
- Brown the steaks.
- Add the tomatoes, mushrooms, soup mix and water.
- Bring to a boil.
- Cover the skillet and reduce the heat.
- Simmer for 30 minutes or until the steaks are tender.
- Serve over hot noodles.
Easy recipe to put together. Very savory. Adds a new, different twist to plain ole cube steak. The simmering after the meat is browned really makes the steaks tender which is good considering cube steaks sometimes tend to be a little on the tough side.
I whipped this up last night, and it was delicious! I used rotel tomatoes and chiles instead of regular diced tomatoes, and it turned out great. The steak comes out so tender! My husband walked through the door and thought it smelled wonderful and waited by the stove until it was done! Thanks for the recipe.
Used shoulder steak which I tenderized prior to cooking. For the onion soup mix, I used my Onion Seasoning Mix #89857. Realized half way through that the only mushrooms I had were dried shitake. Reconstituted them and they worked quite well. Served this over hot noodles for a quick and easy weeknight meal.