Cube Steak with a Onion Mushroom Gravy

4
Servings
5m
Prep Time
1h
Cook Time
1h 5m
Ready In


"Comfort food! This is very easy to prepare, but it does take a while to cook. You want the beef to be nice and tender. Serve with my recipe for A Bit Lighter Horseradish Mashed Potatoes, posted here or Zazz or buttered noodles. Add some peas for a very Classic Dinner."

Original recipe yields 4 servings
OK
  • SAUCE

Nutritional

  • Serving Size: 1 (415.1 g)
  • Calories 441.6
  • Total Fat - 21.6 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 158.2 mg
  • Sodium - 1141.9 mg
  • Total Carbohydrate - 6.9 g
  • Dietary Fiber - 0.7 g
  • Sugars - 2.4 g
  • Protein - 51.8 g
  • Calcium - 57.1 mg
  • Iron - 3.9 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.2 mg

Step 1

Beef ... Season the cube steak with salt and pepper on each side. To a large saute pan, add the butter and oil and bring to medium high heat. Add the beef and saute on each side until golden brown - about 2-3 minutes per side.

Step 2

Sauce ... Add in the onions, mushrooms, red wine, broth, and all purpose seasoning. Cover and simmer 1-1 1/2 hours, stir occasionally.

Step 3

Finish ... Check for seasoning and add any extra salt and pepper if necessary; and stir in the parsley.

Step 4

Serve ... ENJOY! over mashed potatoes or buttered noodles.

Tips & Variations


No special items needed.

ellie

Great cube steaks which we enjoyed with a tossed salad. The gravy didn't thicken as I thought it would but it was great tasting anyways. Used old bay for the seasoning. Thanks for sharing.

review by:
(1 Oct 2014)

elsie

Excellent recipe! The flavor is wonderful! The smell is heavenly and it looks delicious on a plate. I used homemade beef broth in place of the canned. I also used arrowroot to thicken the sauce a bit so it wouldn’t mask any of the wonderful flavors. We ate this with mashed potatoes and a veggie. And of course, there was that left over wine from the sauce we had to drink that went great with the meal too. ;) We will be having this again. Thanks for sharing this recipe.

review by:
(13 Dec 2011)