By Southern Lady on April 07, 2006
Photo by gailanng
Photo by gailanng
"Growing up in the South, we had a neighbor that I adored, Cris Juneau, French Louisianian from New Orleans' way. She made the BEST smothered steak. Reconnecting when I was adult, she cooked her infamous dish from memory, but I watched and recreated to paper. Serve with Mashed Potatoes. Simply pure southern comfort food!"
Serving Size: 1 (218 g)
Servings Per Recipe: 4
"Awesome! I made this tonight. The only changes I made are: I added some sliced baby bella mushrooms and sauteed the mushrooms and onions (I used white onions) in the oil before adding the flour and making the gravy."
"C'mon, make this recipe. Start with just a single step. Okay, now out the door to the car and then the grocery. Follow those with several hundred more steps, retracing back home. You won't be sorry! I promise."
"I didn't use the seasonings listed but I used a seasoning mix that I have that is similar in ingredients. And I omitted the onions because my family doesn't like them. Other than that I followed the recipe and it was wonderful! I will make this one again."
"Southern Lady youre the best!! This recipe was very simple and full of flavor... i usually have to try a recipe and add my own spice to it but this recipe is perfect!!"
"Perfect! Thank you for posting this Southern Lady! I used tenderized deer steak then followed your recipe to the letter. The result was a very flavorful and tender steak. This turned out better than my born and bred southern DH's. A definite keeper!"
"This is really easy and very tasty. The cube steak comes out nice and tender-not chewy at all. The onions taste really good too."
"This was our dinner tonight with mashed potatoes, corn and dinner rolls. Dessert will have to come later! It was very good. Easy to prepare, ingredients in the pantry, satisfying, perfectly seasoned. This will be in my meal plans alternating with my old favorite - baked cube steak in mushroom gravy. Making the gravy was no more difficult than opening the can of soup for the other one. I guess this one wins the cost factor, too! No expensive soup."