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Before I tried this recipe, my family did not like this particular cut of beef because it was chewy. But these cubed steaks, slow-cooked until they're nice and tender, are now one of our favorites.—Judy Long, Limestone, Tennessee
Nutritional Facts 1 serving (1 each) equals 245 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 850 mg sodium, 16 g carbohydrate, 1 g fiber, 29 g protein.
Originally published as Cubed Steaks with Gravy in Quick Cooking July/August 2000, p7
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Mar. 11, 2013 by robmary
Made this last night for dinner and it was wonderful! Great flavor and the steaks come out so tender. We had them over mashed potatoes
Reviewed on Jan. 21, 2013 by WillHoward
Could become a favorite. I did mine for 3.5 hours on high, then added sautéed mushrooms and gravy mix. Then another 1.5 hours on low.Family loved it.
Could become a favorite. I did mine for 3.5 hours on high, then added sautéed mushrooms and gravy mix. Then another 1.5 hours on low.
Family loved it.
Reviewed on Jan. 11, 2013 by ahboik
Quick and delicious to make! Will definitely add this to my list of go to meals on days when I'll be busy
Reviewed on Nov. 29, 2012 by gratefulservant_AZ
I ended up cooking 3 hours on high, then 1 1/2 on low before adding gravy mixes. I did make a cornstarch slurry to thicken my gravy. Had over mashed potatoes. Reminded me of smothered steak. Gravy had wonderful flavor. Definitely a keeper here.
Reviewed on Oct. 06, 2012 by DodgeGirl426Hemi
Made this for my family last week and they LOVED it. Very similar to my mom's swiss steak. Making again tomorrow. This will definitely become one of our regular meals.
Reviewed on Sep. 09, 2012 by thewyatts4
One word AMAZING!!!
Reviewed on Sep. 04, 2012 by bnrudy
I added some fresh mushroom & Anaheim pepper didn't cook it 8hours made my own gravy
Reviewed on Aug. 15, 2012 by CaramelQueen79
I followed this recipe and yes the meat is tender but it is still red on the inside. I wonder how everyone got there meat fully cooked. I browned the meat and then put in slow cooker before work and now I'm home with nothing to feed my kids now bc the inside of meat is still red.
Reviewed on Jun. 24, 2012 by lokki1999
This was easy and absolutely delicious. Like most recipes I took creative license with the seasonings and kicked that up a lot.
Reviewed on Apr. 17, 2012 by Rshipman
Great flavor and tender. I could have cut the cooking time to 4 hours. After 8 hours the steaks were more like mush.
Reviewed on Apr. 11, 2012 by Veronak
Very good. I followed the recipe exactly and these steaks turned out really good. Quick, easy and tasty
Reviewed on Mar. 21, 2012 by teri396
Most gravy mixes contain flour and my family has wheat allergies. I used onion soup and boullion. Very good
Reviewed on Feb. 01, 2012 by gcovalt
This was very tasty!
Reviewed on Feb. 01, 2012 by ImGoingSlightlyMad
this steak comes out so tender.
Reviewed on Jan. 30, 2012 by ranforever
I used this recipe as an attempt to get my two boys to eat their cubed steak. There wasn't anything left! It was full of flavor and absolutely AMAZING!!
Reviewed on Jan. 26, 2012 by kgalloway2
My husband loves this and requests it often!
Reviewed on Jan. 21, 2012 by MAZZI1989
SO GOOD THE MEAT MELTS IN YOUR MOUTH! A KEEPER!!
Reviewed on Dec. 31, 2011 by cherrylady
I would love to find a similar recipe that doesn't use gravy mixes. Can anyone help?
Reviewed on Dec. 30, 2011 by morwenna
very tender
Reviewed on Dec. 03, 2011 by kitchwitch86
I've made this recipe a number of times. Always comes out good.
Reviewed on Oct. 17, 2011 by rconeh
The gravy was good. The meat, however, was bland. Don't cook it as long. I was lucky and checked mine, but I would cut the time by, at least, 1:30 hours.
Reviewed on Sep. 09, 2011 by jesalstrom
Fantastic recipe. Whole family loved it, even the picky ones. The only changes I made were to double the recipe, layer the meat with the slice onions and used gravy mixes I had on hand (pork, beef & chicken). Served it on mashed spuds and had just enough leftovers to take to work for a yummy lunch.
Reviewed on Jun. 27, 2011 by Cathyjill
Our family absolutely loves this recipe! It's now one of our favorites to make!
Reviewed on Jun. 12, 2011 by mother of 3
This was very simple and a nice change from fried cube steak. I used 1 can cream of mushroom soup & 1 can french onion soup with 1 can of water. I added 2 cups of mixed vegetables.
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