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Ingredients

• ✓ cube steak
• vegetable oil
• all-purpose flour
• tomato
• mushroom
• onion
• brown gravy mix
• salt
• pepper
• egg noodle

Instructions

1. 1 Heat oil in a Dutch oven over medium heat.
2. 2 Dredge steak strips in flour; shake off excess.
3. 3 Working in batches, fry steak in hot oil until browned. Remove to a warm platter.
4. 4 Return browned steak to the Dutch oven. Stir in stewed tomatoes, mushrooms, onion, gravy mix, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 to 45 minutes.
5. 5 About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add egg noodles to boiling water and cook until al dente, about 8 to 10 minutes; drain.
6. 6 Serve Swiss steak over noodles.

By Helene Rose-Carson

Ingredients

• ✓ cube steak
• round meat
• condensed french onion soup

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sear steaks in a large skillet over medium heat, 2 to 4 minutes per side.
3. 3 Transfer steaks to a 9x13-inch baking dish. Pour condensed soup over top.
4. 4 Bake in the preheated oven until tender and slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.

By frog69

Ingredients

• ✓ cube steak
• vegetable oil
• all-purpose flour
• round meat
• onion
• beef stock
• worcestershire sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat the oil in a Dutch oven, or deep iron skillet. Dredge steaks in some of the flour, reserving the rest of the flour. Brown steaks in the oil a few at a time, and remove to a plate. When all of the steaks are browned, place a layer of sliced onions into the Dutch oven, and alternate layers of steak and onion. Pour in beef stock and Worcestershire sauce.
3. 3 Cover, and bake for 2 hours in the preheated oven. Remove steaks and onions from the pan, and whisk in 2 tablespoons of the remaining flour. Bring to a boil over medium heat, and cook, stirring until thickened. Serve steaks and onions with gravy with mashed potatoes or noodles.

By Nanci

Ingredients

• ✓ cube steak
• potato
• onion
• margarine
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lay out 4 squares of aluminum foil. Place one cube steak onto each piece of foil. Spread margarine over the steaks, and season with salt and pepper. Layer one sliced potato over each steak, and a few rings of onion. Season again with salt and pepper if you like. Fold the foil around the food, and seal into a packet. Place packets onto a baking sheet.
3. 3 Bake for 45 minutes in the preheated oven, until the beef is no longer pink, and the potatoes are tender. Open carefully, as hot steam will be released.

By KATE MARIE

Ingredients

• ✓ cube steak
• butter
• salt
• black pepper
• worcestershire sauce
• water

Instructions

1. 1 Lightly season both sides of each cube steak with salt and pepper. (See Cook's Note).
2. 2 Melt 1 Tablespoon unsalted butter in a large, non-stick skillet over medium heat. Once butter is foamy, add cube steaks and sprinkle about 2 teaspoons Worcestershire sauce on top of each cube steak. Cook until brown, 3 to 4 minutes.
3. 3 Turn the steaks, and sprinkle each with an additional 1 to 2 teaspoons Worcestershire sauce. Cook until steaks are firm and reddish-pink and juicy in the center, about 3 minutes more. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Remove to a platter and tent with foil.
4. 4 To make the pan sauce, pour about 1/2 cup water into the skillet and stir all the browned bits from the bottom of the pan. Bring to a boil and cook for about 2 minutes.
5. 5 Remove from heat and stir in remaining butter, until melted.
6. 6 Evenly divide pan sauce over each cube steak and serve warm.

By Bibi

Ingredients

• ✓ cube steak
• all-purpose flour
• peanut oil
• vegetable oil
• seasoned salt
• garlic powder
• black pepper
• onion
• cream of chicken soup
• mushroom
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.
2. 2 Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.
3. 3 Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion.
4. 4 Pour the condensed soup into a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks.
5. 5 Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.

By SeedyMe NC

Ingredients

• ✓ cube steak
• salt
• pepper
• all-purpose flour
• vegetable oil
• water
• beef bouillon granules

Instructions

1. 1 Gather all ingredients.
2. 2 Season cube steaks on both sides with salt and pepper. Place flour in a shallow bowl; press steaks into the flour and shake off any excess.
3. 3 Heat oil in a large skillet over medium-high heat. Add steaks and cook until browned on both sides, about 3 minutes per side.
4. 4 Pour enough water into the skillet to almost cover steaks.
5. 5 Stir in beef bouillon and salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until very tender, about 2 hours.

By gerhart

Ingredients

• ✓ cube steak
• salt
• black pepper
• all-purpose flour
• egg
• lard
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Season steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
3. 3 Combine flour and 1 teaspoon pepper in a shallow plate. Place beaten eggs in a shallow bowl. Dredge seasoned steaks in flour. Dip in eggs, then dredge in flour again.
4. 4 Heat lard in a large, heavy skillet over medium-high heat. Fry steaks in hot lard until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate.
5. 5 Pour off all but 2 tablespoons fat from the skillet. Sprinkle 2 tablespoons dredging flour into fat. Cook and stir over medium heat for 1 minute, scraping up any browned bits from the bottom of the skillet.
6. 6 Gradually whisk in milk. Cook, whisking frequently, until gravy is thickened and bubbly, 3 to 4 minutes.
7. 7 Stir in remaining 1/4 teaspoon salt and 1/2 teaspoon pepper; gravy should be quite peppery. Serve and enjoy!

By LIKESTOCOOK

Ingredients

• ✓ cube steak
• oil
• egg
• milk
• all-purpose flour
• mesquite seasoning
• salt
• black pepper
• garlic powder
• cayenne pepper

Instructions

1. 1 Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
2. 2 In a bowl, beat together the egg and milk. In a resealable plastic bag, mix the flour, mesquite seasoning, salt, pepper, garlic powder, and cayenne pepper. Dip the steak pieces in the egg mixture, then place in the plastic bag, seal, and shake to coat.
3. 3 In the hot oil, fry the coated steak pieces in small batches until golden brown, about 5 minutes. Drain on paper towels.

By ASHLYNNS MOMMY

Ingredients

• ✓ cube steak
• cooking spray
• cajun seasoning
• black pepper
• lemon-lime carbonated beverage
• cream of mushroom soup
• onion soup mix

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Season steaks on both sides with Cajun seasoning and black pepper. Place steaks into the prepared baking dish. Pour lemon-lime beverage over steaks. Combine condensed soups and onion soup mix in a medium bowl; pour over steaks.
3. 3 Bake, uncovered, in the preheated oven until meat reaches desired doneness, about 1 hour. Do not open the oven door during the first hour of cooking. An instant-read thermometer inserted into steak should read 145 degrees F (63 degrees C) for medium doneness. Serve steaks with gravy spooned over the top.

By KARISSAK

Ingredients

• ✓ cube steak
• egg
• bread crumb
• oregano
• cumin
• salt
• pepper
• lemon
• vegetable oil

Instructions

1. 1 In a shallow dish, combine the breadcrumbs with the oregano, cumin, and salt and pepper. Beat eggs in another shallow dish. Dip each steak in beaten eggs, and then in the breadcrumb mixture. Make sure to cover each steak well with the breadcrumb mixture.
2. 2 In a large, deep skillet, heat 1inch oil over medium high heat.
3. 3 Place the steaks in the oil when it's hot (so that the breading will not stick to the pan). Cook steaks, turning once, until brown for well done and golden brown for medium. Serve with lemon slices.

By Roxie

Ingredients

• ✓ cube steak
• all-purpose flour
• vegetable oil
• onion soup mix
• flour
• water
• salt
• pepper
• garlic salt

Instructions

1. 1 Dredge steak pieces in 1/2 cup flour to coat; shake off excess. Heat oil in a large skillet over medium-high heat; add steak pieces. Cook until browned on all sides and some juices in skillet. Transfer to a plate using a slotted spoon; set aside.
2. 2 Whisk soup mix and remaining 1 tablespoon flour together in a bowl; sprinkle into skillet. Cook and stir over medium heat until starts to brown. Gradually stir in water; return steak to skillet and season with salt, pepper, and garlic salt. Cover, and simmer over low heat for about 1 hour.

By SUZANNER

Ingredients

• ✓ cube steak
• flour
• cornstarch
• black pepper
• salt
• butter
• milk
• salt
• black pepper

Instructions

1. 1 Whisk flour, cornstarch, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a shallow bowl. Spread 1 tablespoon of the flour mixture onto a plate; press each cube steak into flour mixture to coat completely.
2. 2 Place coated steaks on a work surface and pound each several times with a meat tenderizer on each side to pound flour into steak. Pound each steak a second time to further incorporate flour mixture into the meat.
3. 3 Melt butter in a large skillet over medium-high heat until skillet is about 350 degrees F (175 degrees C). Cook steaks in hot butter until browned, 2 to 3 minutes per side. Transfer steaks and any stray pieces of meat to a plate and tent with aluminum foil to keep warm. Let skillet cool briefly.
4. 4 Heat the same skillet over low heat. Pour enough milk into the skillet to cover the bottom of the pan. Whisk 1 tablespoon flour mixture into hot milk until gravy has a cream-like consistency, 10 to 15 minutes. Add more flour mixture as necessary to thicken gravy. Transfer any steak scraps back into the skillet and season gravy with salt and black pepper.
5. 5 Place hot steaks on plates and top with gravy.

By C Hills

Ingredients

• ✓ cube steak
• milk
• egg
• all-purpose flour
• saltine cracker
• seasoned salt
• onion powder
• garlic powder
• montreal steak seasoning
• vegetable oil

Instructions

1. 1 Whisk milk and egg together in a shallow bowl; set aside. Whisk flour, crushed saltines, seasoned salt, onion powder, garlic powder, and steak seasoning together in a separate shallow bowl; set aside.
2. 2 Dip 1 steak into egg mixture. Lift up so excess mixture drips back into the bowl. Press into flour mixture, patting into steak to coat completely. Place coated steak, unstacked onto a plate. Repeat with remaining 3 steaks.
3. 3 Heat oil in a large skillet over medium-high heat. Carefully add steaks; fry until golden brown, firm, hot in the center, and just turning from pink to grey, about 4 minutes per side. An instant-read thermometer inserted into centers should read 160 degrees F (70 degrees C).

By Laura

Ingredients

• ✓ cube steak
• all-purpose flour
• garlic powder
• onion powder
• salt
• pepper
• vegetable oil
• beef broth
• worcestershire sauce
• onion
• green bell pepper
• mushroom
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Combine flour, garlic powder, and onion powder in a shallow bowl.
2. 2 Season steak with seasoned salt and pepper, then dredge in flour mixture; shake off any excess.
3. 3 Heat oil in a large frying pan over medium-high heat. Sear steaks in hot oil, then transfer to a large casserole dish. Pour beef broth and Worcestershire sauce into the dish; cover tightly with aluminum foil.
4. 4 Bake in the preheated oven for 1 hour. Sprinkle onion, pepper, mushrooms, and garlic over top; continue to cook until steak is tender and vegetables are soft, about 20 to 30 minutes more.

By Annie Rivard

Ingredients

• ✓ cube steak
• vegetable oil
• salt
• black pepper
• all-purpose flour
• green bell pepper
• onion
• celery
• mushroom stem
• mushroom piece
• onion soup mix
• oregano
• salt
• pepper
• tomato juice
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium-high heat. Dredge the cube steaks in a mixture of flour, salt and pepper, and brown them in the hot oil.
2. 2 Arrange steaks in a 9x13 inch baking dish. Sprinkle the green pepper, onion, celery, mushrooms, oregano, and onion soup mix over the steaks. Stir together the tomato juice and ketchup; pour over everything in the dish.
3. 3 Bake for about 1 hour in the preheated oven, or until the meat is cooked through, and the sauce is thickened.

By Angie

Ingredients

• ✓ cube steak
• all-purpose flour
• salt
• mustard
• black pepper
• vegetable oil
• onion
• garlic
• beef broth
• tomato paste
• tomato
• worcestershire sauce
• paprika
• thyme
• oregano

Instructions

1. 1 Mix together flour, salt, mustard, and pepper in a wide, shallow bowl. Add cube steaks to flour mixture; toss to coat completely.
2. 2 Heat oil in a skillet over medium-high heat. Fry steaks in hot oil until golden brown, 2 to 3 minutes per side; transfer to a slow cooker, reserving drippings in the skillet.
3. 3 Sauté onion and garlic in drippings in the skillet over medium heat until softened, 2 to 3 minutes; add to the slow cooker. Discard oil.
4. 4 Stir together broth and tomato paste in a large bowl until paste is dissolved; add tomatoes, Worcestershire sauce, paprika, thyme, and oregano. Pour broth mixture over steaks in the slow cooker.
5. 5 Cook on Low until meat is tender and falling apart, 6 to 8 hours.

By GrannyGiggles

Ingredients

• ✓ cube steak
• olive oil
• garlic
• tomato
• tomato paste
• salt
• black pepper
• basil
• salt
• black pepper
• all-purpose flour
• garlic salt
• egg
• garlic and herb panko bread crumbs
• vegetable oil
• mozzarella

Instructions

1. 1 Heat olive oil in a saucepan and cook garlic until lightly golden brown and fragrant, about 1 minute. Carefully add tomatoes, tomato paste, salt, and pepper; stir to combine. Simmer sauce, stirring occasionally, until thickened, about 20 minutes. Remove from heat and mix in basil. Stir to combine, taste, and adjust seasoning with salt and pepper. Set aside.
2. 2 Season cube steaks with salt and pepper on both sides. Set 3 shallow dishes on the counter. Add flour and garlic salt to the first, beaten eggs to the second, and bread crumbs to the third. Season eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. 3 Coat each cube steak lightly with flour and tap off excess. Dip cube steak in beaten eggs, allowing excess egg to drip off before turning cube steak in bread crumbs. Press bread crumbs into the cube steak to make sure they adhere. Transfer breaded cube steak to a wire rack-lined baking sheet. Continue this process until all cube steaks are coated.
4. 4 Heat oil in a large skillet over medium heat until shimmering. Place cube steak gently into the skillet and cook on the first side until golden brown, 2 to 3 minutes. Turn over carefully and cook on the second side until golden brown, 2 to 3 minutes longer. Return to the baking sheet to drain.
5. 5 Set an oven rack about 8 to 10 inches from the heat source and preheat the oven's broiler. Line a rimmed baking sheet with parchment paper.
6. 6 Transfer cube steaks to the lined baking sheet and place the sliced mozzarella cheese evenly on top. Broil until mozzarella has melted and begins to brown, about 5 minutes. Spoon the tomato sauce over each cube steak before serving.

By thedailygourmet