Tender Cube Steak Recipe with Mushrooms and Onions

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.

Remember in a previous post where I told you guys how “Sunday Dinners” was 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. Another meal I should’ve added to that list was 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 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 Tender Cube Steak

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 to 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 this tender Cube Steak recipe, I remove the steaks from the milk, seasoned on both sides with salt and pepper, dredge in flour, and pan-fry in a heavy-duty pan. Once they were browned on both sides, I proceeded to make the gravy.

How I made the gravy for this Cube Steak Recipe

Using the same pan, I cooked some onions and mushrooms until they were tender. I added some water 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 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 not only gravy, but to season vegetables, soups, and even burgers! Get creative!

To learn more about Better Than Bouillon, click here for the website!

Tender Cube Steak Recipe with Mushrooms and Onions

 

Print

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

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.

Author: Nicole Nared-Washington from Brown Sugar Food Blog

Serves: 6

Ingredients

• 4 c. Buttermilk
• 6 Cubed Steaks
• ½ c. flour
• ½ c. canola oil
• 1 medium yellow onion, sliced in half-moons
• 6 oz. can of mushrooms
• 2 garlic cloves, minced
• 3 c. water
• 1 ½ tsp. Cornstarch
• 1 ½ tsp. water
• 2 ½ tsp. Better Than Bouillon

Instructions

1. Place the cubed steaks in a shallow dish or container. Pour the buttermilk over the cubed steaks and allow to marinate in the refrigerator for, at least, 1 hour.
2. Pour the flour in a bowl or shallow dish.
3. Remove the cubed steaks from the buttermilk and shake off excess. Season on both sides with salt and pepper.
4. Heat the oil on a nonstick saute pan on medium-high heat. Dredge the cubed steaks in the flour and shake off the excess. Cook on both sides in the oil 5 minutes on both sides. Remove from oil and set aside on a plate.
5. Once the cube steaks are cooked, add the 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, about 7-10 minutes. Add the garlic cloves and cook for 3 minutes until fragrant.
6. 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 to taste. Add the Cubed Steaks back to the pan, cover with lid, and allow to simmer for 30 minutes, periodically stirring the gravy.
7. Serve as desired.

3.5.3208