My Own Cube Steak and Gravy

From: manic_momma cowing

On Oct 19, 2009

Good basic recipe. Was looking for something that didn't require a lot of gravy mixes (usually way to high in sodium) for our family. I made a few changes. I used a combination of light flavored olive oil and butter, cause I have found butter by itself tends to burn easily. Instead of onion and garlic powder I used the real thing, sauteing sliced onion till lightly golden, then adding 5 cloves of minced garlic toward the end (it cooks faster) . I omitted the salt, because I used Progresso beef broth instead of water and its got plenty of salt. I sauteed 8 oz. of baby bella mushrooms in with the onion and garlic) so I could omit the can of mushroom soup. I then added milk and cream, using a 2 to 1 ratio. Put in on simmer for 30 minutes, then served with mash potatoes and glazed carrots. It was a big hit. Thanks again.

From: Chef #1303978

On Sep 2, 2009

Delicious and easy. I used reduced fat mushroom soup, and it still turned out great!

From: NanaD

On Jan 13, 2006

Really great comfort food! Instead of the water and cream, I used 1 1/2 cups of milk. Otherwise made exactly as written. This will be made often in our house.

From: bullwinkle

On Feb 6, 2006

My family liked this and no leftovers. The meat was flavorful and tender. The gravy was great didn't taste like cream of mushroom soup gravy. Thanks Marsha D. Bullwinkle.