This recipe is one of my husband’s favorites. It comes from a cookbook my parents got him for Christmas the year we got married, 2011, along with a new Lodge cast iron chicken fryer with a lid. He was so excited! This book is full of amazing recipes that are super easy to follow and make.
The majority of the recipes don’t have exotic or fancy spices and the directions are written so even the most inexperienced cook can make them. I’m not getting any money for saying this, we just love this cookbook.
Below is a picture of our copy. It has been well loved and our favorite recipes are marked by unnecessarily bright stickies; those are from me, not Josh, haha!
When preparing for this post, I was looking for this book from Lodge, but it has been updated with a new edition. If you want, you can find the updated copy *here*, or get a copy of the same edition we have on Amazon, linked below.
If you have the same edition we do, this recipe is on page 98.
You’ll need:
4-5 cubed steaks; 1 can cream of mushroom soup; 2 tablespoons of olive oil; 4 oz, half a package, of button mushrooms; 1 medium onion (I used 1/2 of a large onion); all purpose flour, about 1 1/2-2 cups; salt and pepper to taste. The recipe calls for garlic salt, but I couldn’t find mine, so I just left it out and it came out fine.
Put your dredging flour, salt and pepper into either a cake or pie pan to make the dredging easier for you.
After you dredge the steaks, move them to the hot frying pan to cook them. about 2 minutes per side.
When you take the steaks out of the pan, put them onto a plat or platter lined with paper towels to absorb the excess oil. You’ll thank me later.
Chop your mushrooms and onions to start the gravy. You’re going to put them into the same pan you just took the steaks out of. Do not drain the pan after frying the steaks, the oil will be used to cook the mushrooms and onions.
Put the mushrooms and onions in the pan and toss them around. Cook them for a couple minutes, until the onions become tender.
Add the can of cream of mushroom soup to the mushrooms and onions and stir.
Add 1 can of water to the mix. It will look like soup at this point, that’s ok because it will cook down in the oven.
Once you have put the cube steaks into the mushroom gravy, cover the pan and place it in a 350 degree F oven for 1 hour. When you take it out it will be thick, hot and bubbly.
I served this dish with some homemade mashed potatoes and green beans in golden crumbs.
This recipe is really easy and only takes about 15 minutes of prep before it goes in the oven, so it’s not that bad time wise. The mushroom gravy for this is so creamy and delicious, and the cube steaks end up so tender you can cut them with your fork. I hope you will give this recipe a try.
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Reference:
Scholz, Jeanne, et al. A skillet full of traditional Southern Lodge cast iron recipes & memories. Lodge Press, 2003. P. 98
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