Ooooh my!
That's about the only way I can describe this dish.
To taste the bit of heaven we did yesterday, you'll need:
- 2 lbs. cubed steak (I had close to 2½ lbs)
- flour - about a cup or so
- salt and pepper
- ½ c. oil
- Two 10.5-oz cans of cream of mushroom soup (I had a little more meat, so I used one 26-oz. can)
- Two cans of water (or 1 large can)
►In large pan, heat the oil on medium heat. You can mix the salt and pepper with the flour, but I just did the pepper. I can see it, and know about how much I put in. =) I didn't use a whole lot - just a little.
Salt both sides of the meat then bread both sides with the flour.
Cook on medium heat about 7-8 minutes each side. (The ones I bought were around 1/2 - 3/4 inches thick.) These will not be tender yet, and will not be totally cooked through.
►►Cooking the meat the night before saves a lot of cleanup time in the mornings.
►If there are any burned clumps of flour, etc, in the pan, scrape and remove those.
Pour can(s) of cream of mushroom soup into the pan along with the drippings from the meat. Add can(s) of water. Mix thoroughly with whisk.
►Pour soup mixture over the cubed steaks in the crockpot.
Cook on high for 6 hours, or on high for 1 hour and low 9-10 hours.
Serve with mashed potatoes and biscuits.
Cut with a fork.
Oooh my!
2 comments:
Thanks for posting. I made cube steak last week for the first time EVER! It was very tasty and reminded me of my mom's; however, it was so fat laden. :) I think I'll try this next time. I've heard you can bake it in the oven, too, to make it tender. :) Again, thanks for sharing!
You're welcome!
Yes, I've heard that you can cook it in the oven for a few hours - about 4, I think, but I don't know what temperature. I will check w/ my MIL and add that info to my post.
I think this ended up with a little too much grease also, so I'll probably not use it all next time.
I'm curious. What did you do differently than I did?
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