Cube Steak Casserole

Name: Cube Steak Casserole
Ingredients: Roll steak in flour; one can mushroom soup; one can of water; cover with sage; chopped onion

From The Gertrude Bobbitt Circle cook book, 1948

The gravy is delicious over rice or mashed potatoes.

Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

162Calories

3 gProtein

14 gCarbs

11 gFat

Full nutrition (32 nutrients)

Calories162 kcal

Protein3.1 g

Carbohydrates14 g

Fiber0.6 g

Sugars5.2 g

Total Fat11 g

Saturated Fat3.1 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat5.3 g

Cholesterol3.1 mg

Sodium61 mg

Potassium125 mg

Calcium58 mg

Iron0.6 mg

Magnesium6.1 mg

Phosphorus61 mg

Zinc0.7 mg

Copper0.2 mg

Vitamin D0 mcg

Vitamin C1.2 mg

Vitamin A21 mcg

Vitamin E1.1 mg

Vitamin K2.4 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate24 mcg

Choline18 mg

Caffeine0 mg

Water275 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 51. The excerpt below is the record exactly as published.

CUBE STEAK CASSEROLE Roll steak in flour, fry in fat until almost done, remove from fat and place in casserole, cover with sage and chopped onion, mix one can mushroom soup and one can of water

Cook this with the app: pantry check, scaling, and the assistant.