December 16, 2011: Cube Steak With Mushroom Sauce Recipe

Usually when I prepare cube steak it comes out as chicken fried steak. Sure, that’s yummy, but it’s also calorie-laden – and that’s the last thing I need during the holiday season! So instead of frying it, this time I baked the cube steak to make it tender.

Cube Steak with Mushroom Sauce served with cheddar mashed potatoes and green beans.

Cube Steak With Mushroom Sauce

2 cube steaks (about ¾ pound)

Salt and pepper

½ cup flour

1 T. olive oil

4 ounces mushrooms, thickly sliced

1 t. beef bouillon

1 cup water

1 t. Worcestershire sauce

Sprinkle the cube steaks with salt and pepper. Dredge in the flour.

Heat the oil in a heavy, oven safe saucepan or Dutch oven to medium. Add cube steaks and cook just until crispy on each side, turning once. Remove steaks from pan and add mushrooms. Cooke for about a minute, until mushrooms are soft. Add bouillon, water and Worcestershire sauce. Place steaks on top of mushrooms and sprinkle with any remaining flour. Cover and place in low (250 degrees) oven. Bake for about 1 ½ hours, until sauce is thickened.

Serves 2

Tip: You can also make this dish in a crock pot. Just brown the meat before putting in the crock pot and set it to cook on low for 4+ hours.