Country Style Cubed Steak & Gravy

Oh my goodness, my husband goes CRAZY over this stuff! It’s so good, super cheap, and very easy to make. Just how I like it! Hope you enjoy.

cubed steak
  • 1 1/2 lbs cubed steak (about three good sized pieces)
  • 1 small onion, sliced
  • about 1/4-1/2 cup flour
  • 1 1/2 c. water
  • 2 cans cream of whatever soup (ie: mushroom, chicken, or celery); I like cream of celery soup.
  • salt and pepper

First, saute your onions in a little oil until tender and just browned; when done, set aside.

Salt and pepper both sides of your cubed steak. Put a little flour in a shallow dish, and coat both sides of each steak with the flour. Brown the steaks in the same skillet as the onions were in, with a little bit of oil, just until browned on both sides.

Place the steaks in a baking dish (13×9), cover with cooked onions. Pour both soups over the tops of the steaks, then add the water to it all.

Bake at 400* for about an hour.

The gravy this makes is SOOOO good, and I don’t even like gravy! It’s especially nice served over mashed potatoes.


14 thoughts on “Country Style Cubed Steak & Gravy”

  1. I have a recipe like this but I use onion soup mix and three cans of condensed soup. I also you tougher cuts of meat and let it go for 2-3 hrs in the oven. It is so tender that you don’t even need a knife to cut it.

  2. I make this all the time, except without the flour. I brown the steaks completely, and then throw it all in the oven for about 30 minutes. It makes the cubed steaks SO tender, and is awesome!

  3. You can make your own “white sauce” instead of condensed soup-way cheaper. Especially if there is no more left. Catch my drift……
    any good recipe book has a “white” sauce

    I use butter flour milk and any type of bouillon-chicken is good even for beef dishes.
    Vegetable,mushroom, chicken or beef bouillion and/or add cooked celery,onion…….
    I would give my own recipe but I never measure- I eye ball it and check my consistency.
    For this recipe you could add maybe 1/4 cup more flour in the pan dripping (with the already called for flour) and the bouillon for salt and flavor and about 1 1/2 cup milk


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