This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
This Tender Cube Steak recipe with Mushrooms and Onions is an economical and delicious meal that is best served over a bed of pillowy mashed potatoes. Use Better Than Bouillon to add flavor to the gravy and for a savory beefy flavor.
Sunday Dinners were an important tradition in my house growing up. On Sundays, my mom would make Homemade Fried Chicken, Pot Roast, Roasted Chicken, or anything that was hearty and savory. She also added some hearty side dishes like Homemade Baked Macaroni and Cheese, Green Beans and Bacon, or Southern Collard Greens. Another meal I should add to the list is Cube Steaks. My mom would make some of the most delicious and tender Cubed Steaks in a rich gravy, smothered in onions and mushrooms. Oh my goodness, just typing this out is making me hungry.
When I started cooking, I couldn’t wait to make Cubed Steaks, just the way my mom made them. The only problem is, they would never come out as tender as hers. I tried everything I knew my mom did in order to get those Cubed Steaks to break down to a “melt-in-your-mouth” consistency. I tried letting them simmer in the gravy for several minutes and I even used a meat tenderizer (not sure if it works) to try to get those steaks tender, but they always came out a little tough. So I figured out a way to make my Tender Cube Steak Recipe not only tender but filled with flavor using Better Than Bouillon.
How to make Cube Steak Tender
I was watching some show on the Food Network ( Chopped I think) and one of the ingredients the contestant had to use was liver. A technique that the contestants implemented was soaking the liver in milk to make it more tender and remove any remaining toxins. I decided to try that same process. Therefore, I marinated my Cubed Steaks in buttermilk for, at least an hour.
Once I was ready to cook the Cube Steaks, I remove the steaks from the milk, seasoned on both sides with salt and pepper, dredged them in flour, and pan-fry them in a heavy-duty large skillet. Once they were browned on both sides, I proceeded to make the gravy.
How to make gravy for this Cube Steak Recipe
Using the same pan, I cooked some onions and mushrooms until they were tender. I added some water, or you can use beef broth, and Better Than Bouillon Beef flavoring returned the Cubed Steaks to the pan, and allow them to simmer for 30-45 minutes. Talk about tender!
The flour that was used to coat the cubed steaks makes the gravy thick along with a teaspoon of cornstarch. I served my Cubed Steaks over mashed potatoes and my family was happy!
I loved using Better Than Bouillon because of how concentrated the flavor is. You only need a little bit of the flavoring to expand the flavors of your dish! Unlike other flavor bases, Better Than Bouillon is not a powder that leaves a gritty aftertaste. It is a liquid that immediately dissolves in your food. You can use their flavor bases in not only gravy, but vegetables, soups, and even burgers! Get creative!
Commonly Asked Questions
Usually, cubed steaks are made from top sirloin. It is then rolled with a meat tenderizer, which is how the indentions are made within the steaks.
I soak my cubed steaks in buttermilk for, at least, one hour. This typically helps with the tenderizing of the beef.
If you don’t have access to BTB, you can use beef broth instead of water and onion soup mix for flavoring. The soup mix is a perfect combination of all of the flavors you would want in a gravy.
Similar Recipes
If you like this recipe, you will like some of the ones below:
- Easy Baked Beef Brisket
- Homemade Beef Stew
- Quick and Easy Beef Stroganoff
- Pan-Seared Rib Eye Steak with Creamy Asparagus and Tomato Sauce
Tender Cube Steak Recipe with Mushrooms and Onions
- Total Time: 50 mins
- Yield: 6 1x
Description
These Tender Cube Steaks with Mushroom and Onions is a delicious comfort meal that will satisfy any family for dinner! Just serve with mashed potatoes.
Ingredients
- 4 c. Buttermilk
- 6 Cubed Steaks
- 1/2 c. flour
- 1 c. canola oil or vegetable oil
- 2 tbsp. butter
- 1 medium yellow onion, sliced in half moons
- 6 oz. can of mushrooms
- 2 garlic cloves, minced
- 3 c. water
- 1 1/2 tsp. Cornstarch
- 1 1/2 tsp. water
- 2 1/2 tsp. Better Than Bouillon
- 1/2 tsp. Onion powder
- 1/2 tsp. Garlic Powder
- 1 tbsp. Worcestershire Sauce
Instructions
- Place the cubed steaks in a shallow dish or container. Pour the buttermilk over the cubed steaks and allow them to marinate in the refrigerator for, at least, 1 hour.
- Pour the flour into a bowl or shallow dish.
- Remove the cubed steaks from the buttermilk and shake off excess. Season on both sides with salt and pepper.
- Heat the oil in a nonstick large cast-iron skillet on medium-high heat. Dredge the cubed steaks in the flour on both sides and shake off the excess. Cook on both sides in the oil for 5 minutes on both sides. Remove from oil and set aside on a plate.
- Once the cube steaks are cooked, add the butter to the pan along with the pan drippings and onions to the pan with the remaining oil (add more if needed). Cook the onions until softened and add the mushrooms to the pan as well. Cook for about 7-10 minutes. Add the garlic cloves and cook for 3 minutes until fragrant.
- Add the water and stir scraping the skillet to bring up the drippings from the cube steaks. Add the Better Than Bouillon Beef flavor and the cornstarch mixture (combine the cornstarch with 1 tsp of water). Add salt and pepper, garlic and onion powder, and Worcestershire sauce to taste. Add the Cubed Steaks back to the pan, cover with lid, and allow to simmer for 30 minutes or until fork-tender, periodically stirring the gravy.
Notes
Best served with mashed potatoes or egg noodles.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Cook
- Cuisine: American
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