Easy Country Style Steak
photo by AZPARZYCH
- Ready In:
- 1hr 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 cube steaks
- seasoned flour
- 1⁄2 cup water
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 medium onion, finely chopped
- 1 -2 teaspoon Kitchen Bouquet
directions
- Dredge steak in flour & brown quickly in hot oil. Mix soup & water & pour over meat, Top with onion. Cover & simmer for 1 hour. Add kitchen bouquet to taste.
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Reviews
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This is a very tasty and rich comfort food dish. I could not find cube steaks at my local grocer, so I substituted beef top round cutlets. The meat was tender with an intensely beefy, thick gravy. I used 2 tsp. Kitchen Bouquet but should have only used 1 tsp., as it made the gravy too salty for DH and my taste. DD enjoyed it emensely. She couldn't shovel it into her little, newly teeth-populated mouth fast enough, gobbling up every last bit. I served it over rice with a side of roasted asparagus. This dish is definitely easy to prepare but not as "quick" as the recipe title implies. Thanks for sharing! (Made for AUS/NZ Recipe Swap #38)
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This was good, but after simmering for over an hour, my steaks were still a tough (needed a knife to cut them). I added 1 tsp of the kitchen bouquet; never used it before so I wasn't sure what it was supposed to add as far as flavor wise (salty, smokey, etc.) Served over buttered noodles (would have preferred potatoes but 4yr DS doesn't eat them and didn't want to make extra food). Made for Cookbook Tag March 2010.
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The cooking takes awhile, but there's very little work involved. I left out the Kitchen Bouquet, which I don't care for. It really didn't need it. Nice tender meat. Note: This is country STYLE steak, which is not the same thing as country FRIED steak. They are very different dishes, with different cooking methods.
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This was easy to make, but didn't turn out the way I thought it would taste. I'd cook the onions while the meat is browning, so that they are nice and tender in the gravy. My onions must have been very "thick", because they weren't tender after 1 1/2 hours of cooking. I was expecting a taste more like country fried steak, but as SB6 pointed out in her zmail in response to my review, that is not what she intended with this recipe. A side of sauteed mushrooms really compliments this dish.
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RECIPE SUBMITTED BY
SB61287
High Point