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Tuesday, November 5, 2013


After buying a large family pack of cube steaks and finding them incredibly tough, I decided to slow simmer them in this delightful comforting dish .

3 beef cubed steaks (6 ounces each)
1 can cream of mushroom soup
2T. butter
1 clove chopped garlic
1 small onion finely chopped
1/2 cup sour cream

In a large covered skillet, cook the steaks in cream of mushroom soup, onions, garlic and 2 T. butter over lowest heat for 1 hour. Turn off heat and let sit 20 minutes.

In the same skillet,add 1/2 cup sour cream and mix well, breaking up the steaks as you go . Serve over egg noodles or rice.Yield: 4 servings