Easy Cube Steak Dinner
This recipe has been a family favorite for years--its not flashy, but its good! Its also SUPER easy and tastes great when served over egg noodles. I hope you and your family will enjoy too!
This recipe has been a family favorite for years--its not flashy, but its good! Its also SUPER easy and tastes great when served over egg noodles. I hope you and your family will enjoy too!
- Carbohydrate 6.7364625 g
- Cholesterol 96.565 mg
- Fat 26.4393625 g
- Fiber 0.724187512397766 g
- Protein 27.7694875 g
- Saturated Fat 10.40445875 g
- Serving Size 1 1 Serving (224g)
- Sodium 622.7975 mg
- Sugar 6.01227498760223 g
- Trans Fat 4.6218725 g
- Calories 383 calories
Step-by-step
- Preheat oven to 350 degrees.
- In medium bowl, mix Golden Mushroom soup and sliced onions.
- Place cube steaks flat in bottom of 10 inch square covered baking dish.
- Spoon soup/onion mixture over steaks.
- Place cover on baking dish and bake at 350 degrees for an hour.
- Serve with egg noodles for a delicious dinner!
Treating cube steak like a fast-cooking ribeye results in tough, leathery meat because mechanical tenderization damages the muscle fibers without eliminating connective tissue. Proper breakdown requires sustained, moderate heat and moisture to convert tough collagen into gelatin. Transforming this cut into a successful meal relies on understanding how extended cooking times affect lean beef.
- Bake covered at 350 degrees Fahrenheit for a full hour to allow the connective tissue enough time to dissolve completely.
- Store leftovers in an airtight container in the refrigerator for up to three days, keeping in mind that reheated beef continues to firm up.
- Shred chilled leftover cube steak and fold it into warm egg noodles with a splash of beef broth to restore moisture on day two.
Properly stored leftovers taste even better the next day after the flavors meld in the sauce. Gentle reheating on the stovetop over low heat prevents the beef proteins from tightening further.
