Cut cube steaks into pieces about 1/2 inch in size. Sprinkle flour over a plate, and dredge meat in flour.
In a large skillet, heat oil and butter over medium high heat. Add steak pieces, onion, and garlic to oil in pan; saute till lightly browned. Add more butter if needed.
Stir in beef bouillon, potatoes, peas and carrots, browning sauce, Italian seasoning, salt, and black pepper. Cover, turn heat down to simmer, and cook for 25 minutes. It will thicken as it cooks. Add more water if it gets too thick.
Salt, pepper and flour cube steak slices.
Brown steak in a small amount of oil.
Drain oil.
Add soups and rice; bring to a boil.
Add browned steak slices.
Cover pan; lower heat to low. Cook for 15 to 20 minutes, until rice is tender.
Rub the cube steak with salt and pepper mixture.
Flour the cube steak.
Brown the cube steak over Medium heat on both sides.
Prepare the soup in a pot according to package direction. Heat through.
Add sour cream to the mushroom soup and stir until incorporated.
In the crock pot, layer a bit of soup mixture, cube steak, soup, cube steak and top with remaining soup mix. (You may also just dump the soup mixture over the cube steak in the crock pot).
Cook on low for up to 6 hours or high for 3 hours. (crock pot only).
ENJOY!
175 degrees C).
Cut cube steak into serving size pieces. Coat
Dredge both sides of each cube steak in flour mixture, shaking off
In a large resealable plastic bag, place the cube steak, flour, salt, and pepper. Seal, and shake to coat.
Heat the olive oil in a large skillet over medium heat, and brown the cube steak. Reduce heat to low, and mix in the tomatoes, tomato sauce, onion, and Italian seasoning. Cover, and simmer at least 1 hour, stirring once.
Place the zucchini in the skillet, and coat with the tomato sauce. Continue to simmer uncovered 10 minutes, or until zucchini is tender.
Cut beef cube steak into bite size pieces.
Heat oil in large saucepan over medium-high heat until hot.
Add beef; cook and stir until brown.
Add beef broth and apple juice; bring to a boil. Add frozen vegetables, squash and basil.
Reduce heat, cover and simmer for 10 minutes, or until vegetables are crisp-tender. Makes four 1 1/2-cup servings.
Lightly bread the pieces of cube steak and fry with Pam only until outside of meat is brown.
Take meat out of pan.
Add soup mix, 2 1/2 cups water, cornstarch and salt and pepper to taste to pan with drippings.
Stir until brown.
Put steak in a casserole dish; pour soup mixture over and bake for 1 1/2 to 2 hours at 300\u00b0. Great with potatoes!
Flour cube steak.
Brown on both sides.
Remove steak.\tPour soup into steak drippings.\tAdd water and stir until well blended. Put steak back into pan.
Cover and simmer for 20 to 30 minutes. This is also delicious when cooked in a crock-pot on low for several hours.
In skillet, heat a little oil on high.
Add cube steak and reduce heat slightly.
Pan-fry steak until just done; then salt and pepper.
Remove to a heated platter and squeeze lime over each steak.
Then top with green onions and parsley.
Place cube steak in baking pan.
Spread tomatoes over meat. Sprinkle all other ingredients over cube steak (except cheese). Bake at 350\u00b0 for 30 to 45 minutes.
Sprinkle with cheese; bake until cheese is golden.
Mix soup and 1 can of water in large baking pan. Season cube steak with tenderizer and flour (put flour in a zip lock bag and shake). Place cube steak in pan. Bake at 400\u00b0 for about 1 hour. Cook rice separate. Great over rice.
In large skillet, quickly brown steaks on both sides in hot oil.
Add onion, cook until onion is almost tender, about 5 minutes.
Combine water, mushroom soup mix, brown sugar, vinegar and caraway; pour over steaks in skillet.
Cover; simmer for about 15 minutes or until tender.
Skim off any excess fat.
Serve with gravy.
(Really good with fresh mashed potatoes.).
Brown cube steak on both sides, then put into a crock-pot. Then add the mushroom soup. Cook on high for 1 hour, then on low until meat is done. Great with biscuits, rice or cream potatoes.
Roll cube steak in flour; salt and pepper to taste; brown in greased skillet on both sides.
Place meat in casserole dish or crock-pot.
Mix soup, gravy, and water.
Pour over meat.
Cover and cook 2 hours at 350\u00b0 in casserole dish, or start on high for 1/2 hour in crock-pot, then cook on low until tender.
Season cube steak with garlic salt and pepper.
Heat oil in skillet.
Mix eggs in bowl and dip steak on both sides in eggs. Pour 1/2 cup bread crumbs in a large bowl; put steak in crumbs. Bread well on both sides.
Place breaded steaks into skillet and cook for 10 minutes, turning once.
Lay raw cube steak in pan.
May brown if desired.
Sprinkle onion soup mix over steak.
Mix mushroom soup and water.
Pour over steak.
Bake at 300\u00b0 for 2-3 hours.
Dip cube steak in milk, then in flour to coat.
Place in hot oil in electric skillet.
Brown on both sides.
Add cubed potatoes, soup and water.
Cook on low until potatoes are tender. Serve with salad or vegetable for a quick meal.
Spray casserole dish with Wesson cooking spray.
Place cube steak in dish and sprinkle with Worcestershire sauce.
Top with mushroom soup.
Spread evenly over steak.
Cook at 325\u00b0 for 40 minutes.
Slice onions lengthwise and saute in margarine.
Do not brown. Remove onions from pan and brown cube steak.
Layer in casserole dish soup, onions and steak.
Continue until all ingredients are used, ending with soup.
Cover and bake in 350\u00b0 oven for 25 to 30 minutes until bubbly.