Cube Steak With Mushroom Soup Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
• Season the steaks on both sides with Cajun seasoning and black pepper. Place the steaks into the prepared baking dish. Pour the lemon-lime beverage over them. Combine the cream of mushroom soup and dry onion soup mix, and pour over the steaks.
• Bake, uncovered, for about 1 hour, or until meat reaches desired doneness. Do not open the oven door during the first hour of cooking. Serve steaks with gravy spooned over.

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a piece at a time, and shake to coat. , In a large skillet brown steak over medium heat, in 1 tablespoon butter until meat is no long pink. Remove the steaks to a serving platter; spread each with 1/2 teaspoon mustard. Pour 1/4 teaspoon Worcestershire sauce over each; keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Add parsley and remaining Worcestershire sauce. Return steaks to skillet; cover and simmer for 5-7 minutes or until meat is tender.

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add steaks, one at a time, and shake to coat. In a large skillet, brown steaks on both sides in oil until no longer pink. Set aside and keep warm. , Add the onion, potatoes and beans to skillet; stir in soup. Return steaks to skillet. Cover and simmer for 15 minutes or until meat is tender. Sprinkle with paprika.

Steps:

• Season cube steaks with salt pepper and meat tenderizer.
• Brown steaks in electric skillet using scant oil or cooking spray.
• Add 1 cup of water, dry soup mix, and canned soup.
• Stir to mix dry and wet ingredients.
• Cover and cook on lowest setting for two hours.
• Remove meat to plate and thicken gravy with a little corn starch in water.
• Serve meat topped with gravy and enjoy!

Steps:

• Cut cube steaks into serving size portions.
• Season to taste with salt, pepper, and garlic powder.
• Lightly coat steaks with flour.
• Prepare brown gravy in small saucepan according to package directions.
• Reserve.
• Heat oil in large heavy skillet.
• Add onions and saute about 1 min.
• Add steak and brown on both sides.
• Add mushroom soup.
• Add water to soup can (about 1/2 can) and swish to remove soup.
• Add to skillet with meat mixture.
• Add brown gravy mixture and stir to blend.
• Bring to boil, cover, lower heat and simmer about 45 mins or until meat is tender and you can cut it with edge of fork.
• Add mushrooms, stir to heat and serve over rice.
• TO PREPARE RICE: Rinse rice in strainer.
• Place rice in saucepan, add broth.
• Liquid should reach first knuckle on your finger.
• Bring to boil, stir, cover, lower heat to simmer and cook about 15 mins.
• Fluff with fork.

Steps:

• Cook meat until done. Before meat is done, fix your iron skillet by lining it with aluminum foil. Then, mix the cream of mushroom soup with 1/2 can of water (use your empty soup can).
• Then, add about 1/2 of the soup into the iron skillet. When the meat is fully cooked, let it cool, and then put 2 pieces on top of the soup. Add the rest of the soup and put the other 2 pieces on top of that.
• Cook in the oven at 400 degrees for 20 minutes. Serve.