This beef casserole is a quick and easy budget-friendly meal, made with tender cube steak, potatoes, and carrots. Cube steak is a thin piece of steak that has been tenderized, usually by a machine or with a mallet.
If you can't find cube steaks, you can tenderize sirloin or top round steaks yourself. Cover the steak with a sheet of plastic wrap and pound it with the coarse side of a meat mallet until the steak has a cross-hatched, or cubed, appearance. Alternatively, use a sharp knife to make the cross-hatching over the top of the meat without cutting through.
- 4 pieces of cube steak
- 3 medium potatoes, sliced
- 3 carrots, sliced
- 1 medium onion, sliced
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of mushroom soup
- 4 tablespoons butter
Gather the ingredients and preheat the oven to 375 F.
Grease a 2-quart baking dish; arrange the cube steak in the baking dish along with the potatoes, carrots, and onion.
Combine the soups in a saucepan with the butter. Place the pan over medium heat and heat until simmering. Stir to blend and pour over the steak and vegetables.
Cover the casserole with foil and bake for about 1 hour. Uncover and pierce the potatoes with a fork to test for doneness.
Serve with a garnish of parsley, if desired.
- Add a little Gravy Master or Kitchen Bouquet to the soup mixture to give it darker gravy color, and brighten the plate with some chopped parsley and a salad or green vegetable.
- If time permits, sear the cube steaks in a small amount of vegetable oil before adding them to the casserole. Searing enhances the flavor and texture of the meat.
- Instead of cube steaks, make the dish with hamburger steaks or thin seared pork chops.
- Add 1 clove of minced garlic or 1/2 teaspoon of garlic powder to the soup mixture.