Best 2 Mushroom Cube Steaks Recipes

Feast your taste buds on the delectable Mushroom Cube Steaks, a symphony of flavors and textures that will elevate your dinner table. This dish features tenderized cube steaks smothered in a luscious mushroom gravy, a harmonious blend of savory mushrooms, aromatic onions, and rich beef broth. Accompanying this main course are three tantalizing recipes: Cheesy Garlic Mashed Potatoes, Sautéed Green Beans with Bacon, and a refreshing Cucumber Tomato Salad. Get ready for a culinary journey that will leave you craving for more.

Let's cook with our recipes!

MUSHROOM CUBE STEAKS

Mushroom Cube Steaks image

WHEN my husband retired, we sold our home and traveled the country for 10 years in our house trailer. It was wonderful meeting people from all over. We tried foods we never ate before and exchanged recipes. This hearty, tasty main dish from a traveling friend has become one of our favorites. It's easy to prepare for any number of people. -Marie Ritchie, Apple Valley, California

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon all-purpose flour
1/4 teaspoon salt
Dash pepper
2 beef cube steaks (1/4 to 1/3 pound each)
2 tablespoons butter, divided
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce, divided
1/2 pound fresh mushrooms, sliced
1 tablespoon chopped onion
2 tablespoons minced fresh parsley

Steps:

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a piece at a time, and shake to coat. , In a large skillet brown steak over medium heat, in 1 tablespoon butter until meat is no long pink. Remove the steaks to a serving platter; spread each with 1/2 teaspoon mustard. Pour 1/4 teaspoon Worcestershire sauce over each; keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Add parsley and remaining Worcestershire sauce. Return steaks to skillet; cover and simmer for 5-7 minutes or until meat is tender.

Nutrition Facts : Calories 222 calories, Fat 14g fat (8g saturated fat), Cholesterol 63mg cholesterol, Sodium 524mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.

SANDI'S BLACK PEPPER CUBE STEAKS & MUSHROOM CREAM SAUCE

Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce image

Ohhhh m'gawd, are these good or what? I don't like to toot my own horn, but TOOT! TOOT, TOOOOOOOOOOT!! The less expensive cube steak finally gets some respect here.

Provided by Sandi From CA

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 cube steaks
3 -4 tablespoons cracked black pepper (Please use McCormick's Cracked Black Pepper or equivalent, regular black pepper is NOT workable here)
1 tablespoon kosher salt
1 tablespoon olive oil
1 tablespoon soft butter
8 ounces cremini mushrooms, sliced (the Italian brown ones, or use small portabellas)
1 shallot, peeled and minced
2 garlic cloves, peeled and minced
1 tablespoon basil, chopped (fresh only or it won't taste the same)
1 cup heavy cream
2 tablespoons soft unsalted butter

Steps:

Season both sides of the cube steaks with kosher salt and cracked black pepper.
Heat the oil and 1 tablespoon of the butter in a large skillet over med-high heat.
Sauté the steaks for 4 minutes, then turn and finish cooking for 3 more minutes or until done to your liking. Move steaks to a plate and cover with foil.
Melt the remaining 2 tablespoons of butter in the skillet over med-high heat and loosen any stuck bits of meat with a spatula.
When hot, add the shallots and mushrooms with a loose attempt to keep them in a single layer as much as possible. Don't stir for the first 2 minutes to give them a chance to caramelize on one side, then stir periodically for another minute or two until mushrooms are deep golden brown.
Add the minced garlic and sauté until it becomes soft, about one minute.
Add the cream and the steak juice from the cube steak plate and reduce the mixture by one-third. Season with salt and pepper to taste.
Finally, add the basil, stir briefly, then plate the steaks with a generous portion of sauce on top.

Tips:

Use a good quality steak for best results. Cube steaks are typically made from round steak, but you can also use flank steak or sirloin steak.
Tenderize the steak before cooking. This will help to break down the tough fibers and make the steak more tender. You can tenderize the steak by pounding it with a meat mallet or by marinating it in a tenderizing solution.
Use a heavy skillet or griddle for cooking the steak. This will help to sear the steak and create a nice crust.
Cook the steak over medium-high heat. This will help to quickly sear the steak and prevent it from becoming tough.
Do not overcook the steak. The steak should be cooked to an internal temperature of 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
Let the steak rest for a few minutes before serving. This will help to redistribute the juices and make the steak more tender.

Conclusion:

Mushroom cube steaks are a delicious and easy-to-make meal. They are perfect for a quick weeknight dinner or a casual weekend lunch. With a few simple tips, you can make sure that your mushroom cube steaks are tender, flavorful, and cooked to perfection.