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.
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How I made this Tender Cube Steak Recipe
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 the Cube Steaks, 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!
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- 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
- 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.
- Pour the flour in 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 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.
- 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.
- 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.
- Serve as desired.
Looks like my other half’s favourite meal! Beautifully cooked, and it’s just pure comfort food at it’s best! And I agree, mashed potatoes are a must with this dish!
Buttermilk is such a wonder worker! These cubed steaks sound positively delicious. I love that you took the inspiration from somewhere else and made it work for your own version! I love watching chopped for tips like that.
I like the idea of a liquid bouillon instead of a powder. I also like how the flavor is so concentrated. I’m intrigued and I need to try it. I also need to try this steak with gravy recipe on top of potatoes because it looks amazing!
Oh man! This looks so good! I love finding flavorful recipes that also don’t break the grocery budget!! Great job!
In my family, it was all about Sunday lunches, and also for me, the meals are still something to remember. This cubed steak looks so tasty with the thick gravy and so tasty with mushroom and onion.
This is perfect for a quick weeknight meal, nothing better then a simple steak and onion dinner with some mashed potatoes!
Great comfort food recipe that is so delicious and satisfying. I like steak and love gravy even more!
My mom used to make cubed steak with homemade biscuits for dinner! This recipe brought back memories! I’ve never heard of better than bouillon but I entered for the drawing and I will try this because all I’ve ever known is bouillon cubes!!
This cube steak sounds delicious! And I love your tip about marinating it in buttermilk first. I’m going to try that to tenderize other cuts of meat in the future. Great recipe!
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This dinner looks insanely comforting! I would love to get comfortable after a long day of work and sit down to this stunning meal! Those mushrooms and onions are calling my name! So perfect for this chilly, fall weather! 🙂
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I’ve seen a lot of ads lately for Better than Boullion, and always connected it in my brain to the little squares that are so full of sodium. But this sounds a lot better, and I’ll have to give it a try. I love tenderizing meat in buttermilk, it adds just a hint of tang, and such a great flavor!
Yes ma’am!
Oh my! This is pure comfort food! I will definitely be trying this recipe. Cubed steak is going on my grocery list and your post is getting pinned!
what a great recipe! Classic flavours
That certainly does look tender and like it has a lot of flavour. I’ll have to see if they have Better Than Bouillon in the UK.