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Berdean's Cube Steak

Berdean's Cube Steak

  • Prep

    5 m
  • Cook

    2 h 10 m
  • Ready In

    2 h 15 m
gerhart

gerhart

My mom's recipe. Make gravy from the remains by adding flour, milk, salt, and pepper.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Season the cube steaks on both sides with salt and pepper. Pour the flour onto a shallow plate and press the steaks into the flour; shake off the excess flour. Heat the oil in a large skillet with lid over medium-high heat. Place the steaks into the hot oil, and cook until golden brown on both sides, about 3 minutes per side.
  2. Pour water into the skillet to almost cover the steaks. Stir the beef bouillon and salt to taste into the water. Bring to a boil; reduce heat to medium-low, cover, and simmer until very tender, about 2 hours.
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Reviews

Carianne
511

Carianne

4/22/2009

This is very good! The steak was very tender. Instead of cooking it on the stovetop, after browning on both sides in an ovenproof pan, I baked (covered with foil) them for 2 hours at 325 degrees. Very tender!

sbyrd
327

sbyrd

6/12/2009

I was so surprised at how good (and easy)this recipe was! I've always dredged cube steak in flour, salt and pepper and pan fried. This made the meat much more tender and the gravy on mashed potatoes was awesome. Served with fresh green beans and corn for a wonderful meal, enjoyed by both hubby and 9 year old son. Oh, I did add onion and mushrooms to gravy just because I love them.

Lanny B
222

Lanny B

7/6/2009

I was a little skeptical of this recipe due to the short ingredient list, but it was great! The steak was tender and had a great flavor. I didn't have any bouillon, so I just skipped the water and used beef broth. I will definitely be making this again.

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