My Country Style Steak

My Country Style Steak


"A simple and easy recipe for cube steak that can easily be stretched to feed as many as you like. Serve over rice or potatoes."

Ingredients 1 h 10 m {{adjustedServings}} servings 254 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 829 mg
  • 33%

Based on a 2,000 calorie diet

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  1. Heat the oil in a large skillet over medium-high heat. Coat cube steak pieces with flour, and shake off the excess. Fry steak pieces in the hot oil just until browned on each side and there are some juices in the pan. Remove with a slotted spoon and set aside.
  2. Stir together the onion soup mix and 1 tablespoon of flour; sprinkle into the skillet. Cook and stir over medium heat until it starts to brown. Gradually mix in the water to make a gravy. Return the cube steak to the pan, and season with salt, pepper, and garlic salt. Cover, and simmer over low heat for about 1 hour.
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Reviews 309

  1. 377 Ratings


I loved this recipe. To start with I much prefer brownish gravy to the white milk gravies for most country-fried steak. Secondly I don’t know where others get their cube steak but the cube steak I get is slashed up with the mechanical tenderizer but NEVER seems to be that tender. Recipes that call only for breading it, browning it, then pour gravy over it, always leave me with nothing but a tough, breaded piece of meat with gravy on top. (Our cube steak isn’t that cheap to waste on poor cooking either.) I live in the South where people make Country Fried Steak all the time. The best, most tender, (homemade) versions of the dish that I’ve had are ALWAYS simmered in the gravy like this recipe. I’ve simmered before too but still it was not “melt in your mouth” tender and kind of bland. I was intrigued to try this recipe with the smaller pieces of steak trick to see if it helped. It does immensely! I pretty much went by the recipe. I cut my steak into strips. Also the onion soup is a nice rich starter flavor instead of just plain meat gravy from drippings only. The smaller pieces tend to soak up more of the gravy flavor than the big steak size pieces too. I sautéed some fresh onions and some canned mushrooms to add to the gravy and give it a little more home cookin’ restaurant quality depth. I simmered this for closer to two hours on very low heat, stirring and adding water as needed. Very tasty and tender. From now on this is MY Country Style Steak too.


I had some cube steaks that had spent way too long in my freezer. I hate to tell how long they have been in there. This recipe did an excellent job of rendering my elderly cube steaks palatable. I just chopped off the freezer burned part and gave it to the neighbor's dog. (He's still alive so far.) The only thing I did different was to deglaze the pan with a little two-buck chuck Cabernet Savignon before adding the onion soup mix. And I threw in a blob of minced garlic. I followed the advise of another reviewer and substituted one cup of milk (I only had fat-free) for one cup of the water. This was absolutely delicious served with garlic mashed potatoes and Smothered Green Beans from this site.


Excellent. My boyfriend had asked that I make cube steak ... but I was up against his recollections of how his now-departed mom had made it! Apparently I came close. One caution, though: I have a low tolerance for saltiness, and the salt in the soup mix was enough; I substituted garlic powder for the garlic salt (because that's what I had), and it was still plenty salty!