Oven Baked Cube Steaks

When I was growing up, my Granny Pearl and my Mama both made some yummy southern meals, usually consisting of something fried. Fried chicken, fried pork chops, fried taters, chicken fried steak, fried this and fried that. Anyone out there relate? These foods were tasty and today they bring back memories of home like nothing else ever could. Mama’s cube steak dredged in flour, fried up and topped with white gravy was one of my favorites as a child.

Fast forward 50+years and a heart attack later I try to limit any frying that takes place in my kitchen. If there is a healthy way to prepare an old southern favorite, you better believe I’m going to try it at least once.

So today, I’m sharing a recipe for Cube Steak that turned out to be really good – no frying involved.

I started with 5 cubed steaks, about a 2 lb. package that I got from Pitts Cattle Farm in Dalton, Georgia. If you’re anywhere near there, you’ve got to check out their delicious grass fed beef products.  https://pittscattlefarm.com/

I seasoned both sides of the steaks with salt, pepper, creole seasoning and a little garlic powder to taste. (The creole seasoning was just to give it a little extra punch!)

I coated my baking dish with pan coating then placed the seasoned steaks side by side in the dish without overlapping so as to give them room to breathe.

Next, I combined a package of Lipton Onion Soup mix, 2 cans of Cream of Mushroom Soup and ¼ cup of Cream Soda, mixing well. (Disclaimer, I had one cream of mushroom soup and one golden mushroom soup in my pantry so that’s what I used, but it worked just fine. Never be afraid to improvise!) The soda doesn’t have to be Zero, but that is what we had on hand. Sprite would have been better, I think.

Once combined, I spooned the soup mixture over the steaks making sure to cover each piece generously with soup. I didn’t cover mine with foil to bake, which was totally weird for me, but again, it worked so either way is fine.

I baked the steaks in the oven for 35 minutes, then let it sit for 5-10 minutes before serving with some green beans and creamed potatoes. This was a delicious meal that was a few less calories than the typical fried version of southern cubed steak. I think the addition of the soda helped to make it more tender.

Tink gave it a 8 out of 10 on the Yum-O-Meter so that’s a win for me.  (Note: Tink’s Yum-O-Meter only goes up to 10 if it’s a dish his Mama made and I make it right, so there’s that – the little booger!).

Recipe:

Baking Dish (Coated with pan coating or spray)

2 lbs. Cubed Steak

Salt, Pepper, Garlic Powder & Creole Seasoning (to taste)

Lipton Onion Soup Mix

2 Cans Cream of Mushroom Soup

¼ cup Sprite or clear soda of choice

Season steaks with spices and place in a coated baking dish. Mix Onion Soup mix with mushroom soups and the beef broth. Pour over steaks and bake at 400 degrees for 30-35 minutes or until a meat thermometer reaches 145 degrees. Let sit for 5-10 minutes before serving