Відео

Make this! ❤ Soooo good, and couldn't be easier. I deglazed the pan with beer, because ... well, beer ... but otherwise didn't change a thing. My only advice to anyone would be to use unsalted stock or broth, because there's plenty in the soy and Worcestershire, but this is delicious! Thanks for the recipe.

Look good 👍

ok just for futuer reference if your going to tell the video audience please list all the measurments not just the salt

Looks great. How much soy sauce and Worcestershire sauce?

Grew up eating it. Looks tasty.

🤤🤤🤤🤤🤤❤❤❤

❤ love loved this thank you for sharing it

What was so darn great about your video is that you cut to the chase and got right into it. No obnoxious and boring into “production” and mindless chatter. This was just perfect. I plan to follow your techniques and make this soon. Would love to share a meal in your home anytime. God bless you and yours!!

How long should you let them boil after covering them with the lid?

I made this today and it was SOOOO GOOD. 🤤

You could add a little flour to it if you think it's too watery and it'll make a nice gravy sauce. 😉

Where did you get that bowl from? I like the ridges

Your link for the recipe doesn't work. Can you send it to me please?

Thanks.

Thank you for the great video. I was looking for the best way for a tender cube steak. Blessings

Not loud enough at my loudest setting and hearing aids. So annoying.

How much chicken stock?

Sco Ducks!

You could thicken the sauce with a little cornstarch!!

I can't wait to male it. It looks delicious. Thanks for sharing. 😊

FAV

Thank you for your recipe had everything i needed and straight to the point.. ❤

Ghajj

Cornstarch flour???

What flour do you use???

Learned something today thanks

Wilson David Jackson Steven Davis Nancy

👍🙏🙏🙏🫶⚘️♥️I have to try this looks delicious, God bless you 🙏

Brown Karen Garcia Jason Thomas Lisa

Simple easy and delicious!

Where’s the green seasoning

Where/when did you put in the ritz crackers??

Thanks God Bless❤❤❤😊😊😊

Lewis Ronald Hall Helen Hernandez Steven

Made this for tonight thank you made some mash potato's and sfring beans👍

I will definitely try this recipe out 👍🏽👌🏽✌🏽

excelent.

Looks yummy. Thank you.

Two hours on high or medium?

Where is the Tonys ??? Or seasoning salt!!!

Gotta use potatoes with gravy ppl your doing a dis service to it although it does look really frigging good 👍

This is a fantastic video. You a giving us a two for one with your recipe and instant-pot lesson!! Many thanks, E

yum!

Scrumptious ❤

Thanks for the recipe. My mom passed away before she could share it

I came to say that I made this and it’s delicious! I left off the bacon and I cut the recipe in half so my crackers and onion ratios were off, still delicious! If you made it ahead and bake it the next day, I think it would be even better. It’s rich but easy to make. 🔥

I love your simple and obviously tasty recipe and if in my earlier years would follow it exactly, however at 78 with a pacemaker, and losing but still a bit overweight, I had to modify and it was still very good. My wife really liked it too. First change was only to keep the kitchen cooler, I used a fairly small slow cooker for four cube steaks, I seasoned with salt, pepper, smoked paprika, and garlic powder. I browned in olive oil (healthiest oil, but will smoke if above 350 degrees, so I brown slower.) I used a bone broth mix and a package of fat free brown gravy mix,, and water to make a good looking gravy. The crock pot will make more gravy as it cooks. I cut a medium onion to line the bottom, and put my 4 steaks on it. As with yours, mine were tasty and easy to cut with a fork. I served with medium fork mashed baked potatoes, but could have used boiled potatoes. No idea of calorie count, but likely about a third less than with flour and mashed potatoes for us old folks... 🙃

Omg!!! Thank you so much for sharing… made my mouth water…😊😊😊

God bless you 🎉 I think you are doing one of the greatest things ever. Also looks yummy.

I made this at work and I work at a fancy kitchen my chef said this recipe alone deserved to be on our menu keep up the excellent work chef !