Jun162008
Creamy Cubed Steak
Filed under Dinner by kristen at 10:50 am on Jun 16 2008
This is a family favorite recipe. My Mom always made this when I was growing up. This is my husband’s favorite meal. So I had to figure out a way to work it in to my daily points once in a while. This is a great recipe to put in the crockpot before you go to church or work.
Creamy Cubed Steak
1 T. oil (any healthy olive of your choice. I prefer canola for this recipe)
1/2 c. all purpose flour
2 cans 98% fat free cream of mushroom soup
1 pound cubed steak (mine come four to a package)
unseasoned meat tenderizer
2 T. skim milk
2 T. Worcestershire sauce
salt & pepper
Now for this recipe, I use one of my favorite cooking items. It is a “crockpot” that is really kind of just an oblong pan with a glass lid but it has a base so you can use this pan as a crockpot. But the best thing is you can brown your meat in this and then finish on the base. I hope I haven’t confused everyone. You do not need to have this type of crockpot but it would eliminate a dirty pan.
I digress. You need to place your flour on a plate and add your salt & pepper. Sorry, I can’t give you any amounts on this. I don’t measure normally when I cook. 
Sprinkle the meat tenderize on each side of the cubed steaks. Meanwhile, heat the oil in a skillet (or pan like I described)
After the meat is sprinkled with tenderizer, coat with the flour/salt/pepper mixture.(You will not use all of the flour) Then brown in hot oil until both sides are brown Just a few minutes on each side. Make sure your oil isn’t too hot that you burn your meat. Don’t ask me how I know this can happen fast. You don’t need to cook the meat completely through. You are only trying to get a nice browned outside.
After meat is browned, remove from heat. Mix soup, worcestershire sauce & skim milk. Place meat in crockpot and pour of “gravy”. Cook on low heat for 4-6 hours. The longer you cook this the more tender it will be. You might rearrange the meat once or twice so that the meat is covered with gravy and cooks evenly. There is more gravy in this than you will need. But I have found that when I use one can of soup that there isn’t enough gravy to cover all of the meat while cooking.
You can serve this with mashed potatoes, rice or noodles. My husband’s favorite is with mashed potatoes.
NI for 1/4 of serving: 286.5/15.5/1.68
Note: When you make this, I highly suggest that you refigure the NI based on the cubed steak you buy. I found such a wide variation in information. I used middle-of-the-road numbers to try to give a estimate. We buy our beef locally and it is super super super lean. (No fat to even drain off of our ground beef it is so lean) Thank you to everyone that sent me links for nutritional information for the cubed steak!
