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Cubed steak slow cooked

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Many of us enjoy the classic cubed steak. This is sometimes called "minute steak" since it doesn't take long to cook. Fried and served with gravy over rice or potatoes, it makes very good eating! This is also great fried and placed in a slow cooker, along with cream of mushroom soup and cooked for a number of hours. This method is very welcome when you have a long day of work and would like to have most of your meal ready when you return home.

I'm sharing a recipe for cubed steak that's cooked in either the oven or slow cooker called "Tender Cubed Steak". This is an easy recipe and is even easy enough for a beginning cook to prepare. This takes cubed steak that's coated in seasoned flour and browned. This is placed in a baking dish. A can of golden cream of mushroom soup goes over it, along with some water. This has two baking periods: 350 degrees for 1 hour, followed by 300 degrees for 1 hour longer. It's now ready to serve with rice or mashed potatoes. It's one of those "good and easy" recipes!

You'll see in the recipe that it calls for using meat tenderizer and salt being used in coating the meat. I find that because the meat tenderizer is salty on its own, I would omit the salt in the seasoned flour, as this can make the finished meat too salty. If you don't care for the golden mushroom soup, or can't find it in the stores, the regular mushroom soup will work equally as well.

This can also be placed in a slow cooker in the event that you would like to make this and won't be home to monitor it in your regular oven. Follow the directions as given in the recipe, placing the meat in a slow cooker. Combine the mushroom soup and water and pour over the meat. Cover and cook on "LO" for 6-8 hours. No matter which way you prepare it, it comes out tender and tasty, just as the title states!

While I'm on the subject of slow cookers, I shared a recipe for "Hungarian Goulash" sometime ago that's cooked in the slow cooker and is very good, too. Here's the link to the recipe, in case you missed it earlier:

http://www.examiner.com/article/goulash-the-slow-cooker

Try this one whenever you would like something extra good for dinner, regardless of which appliance you use to prepare it!

TENDER CUBED STEAK

  • 4 to 6 portions cubed steak
  • meat tenderizer
  • 3-4 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • salt and pepper to taste
  • 1 can Golden Mushroom soup

Shake meat tenderizer over both sides of the steaks. Place the flour, salt and pepper in a Ziploc bag and shake each piece of meat to coat. Heat the oil in a large skillet and brown the meat on both sides. Place the meat in a single layer in a 9x13 inch baking dish. Pour the can of soup over the meat, covering each portion. Fill the soup can with water and pour around the meat. Bake at 350 degrees for 1 hours. Reduce heat to 300 degrees and bake for one hour longer. Good served with rice or mashed potatoes. Yield: 4-6 servings.

To prepare in a slow-cooker, prepare as directed above, placing the meat after browning in a slow cooker. Combine the soup and 1 can of water and pour over the meat. Cover and cook on "LO" for 6-8 hours.

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