Sorta Salisbury Steak

"To my mind, not at all like Salisbury Steak. This was very, very good on its own. I cooked on low in the crockpot for 8 hrs; dredged the meat in flour and seasoned salt, then browned, then layered i..." See moren crockpot with onion and all the liquid called for. After 8 hours, I pulled everything out and made a delicious gravy with the liquid. The cube steak was falling apart as it was being served - I've never had such great-tasting, tender cube steak! I served with buttered egg noodles and brussel sprouts. Yum!"

"Cube steaks are tough and very bland so they need lots of "doctoring." This recipe adequately tenderizes the steaks, but contributes hardly any flavor. The only seasoning is a bit of Worchestershire. ..." See moreEven after adding salt and pepper, my family found the meat and gravy to be ho hum. Another problem with this recipe is the gravy prep. When making gravy properly you blend flour with fat and get a smooth paste before adding liquid. This recipe has you add flour to the fat AND broth so the flour immediately clumps up. The solution would be to retain your pan drippings when you brown the meat, add flour to those drippings and then add broth last."

"Yes, yes, yes! These are soooo good. Nice and warm and homey feeling. I only use 4 cube steaks, dry onion soup mix instead of the onion (4 yr. old won't touch them), and add mushrooms. All the oth..." See moreer recipes I'd found called for mixing ground meat with bread crumbs, then frying, etc. I call those meatloaves, not salisbury steak..lol. Thank you, Nanci, for such a great comforting recipe. *Update* : I've found that seasoning the steaks before you dredge them in flour makes them even better. I just use salt, pepper, and garlic powder, but you could use whatever you like. I have also started thickening the broth with a cornstarch/water mixture. That way, you definitely don't get any lumps from the flour."