This recipe was my childhood favorite. My mother used to make this all the time when I was growing up. It’s a great recipe because it is easy, but also because there are several different ways to make it and you can’t ruin it. It’s also pretty cheap to make. If you know me, you know things that are cheap and things that are easy are right up my alley.
First, pre-heat your oven to 350 degrees, so it will be ready when you finish preparing the meat.
Warm vegetable oil or vegetable shortening in a nonstick skillet on medium heat.
Next, roll thawed out cube steak in flour, salt, and pepper. Make sure both sides of your meat are well-coated.
Then, brown the meat lightly on both sides in the vegetable shortening/oil. You don’t want to thoroughly cook it, but simply just brown it.
Next, mix two cans of cream of mushroom soup and one can of milk in a 9X10 glass baking dish. Make sure the mixture is thoroughly mixed.
Add the browned meat to the mixture and cover it with aluminum foil.
Bake at 350 degrees for 45 minutes, or until the meat is 170 degrees Fahrenheit in the center.
Note: You can also make this dish in the crockpot, by cooking it on low for 6 hours. Another option is to pour the gravy into the skillet, (after browning the meat), and let it simmer, rather than baking it in the oven.
As always, you can download the recipe card below by right clicking on it, and saving it to the desired folder on your computer. To print on a recipe card, please make sure your paper size is set to 5X7 prior to printing.
I hope you enjoy this recipe!