Easy Oven Cube Steak

I’m here to say this is one of the easiest recipes I ever made. Incidentally, I was a bit dubious that something so simple and with so few ingredients could be so darned good. That’s something I never seemed to learn either.

Since it’s winter and running the oven isn’t such a bad thing, I really encourage you to try this. It has a rather long cook time, but don’t let that fool you. This cube steak is tender, juicy and amazingly delicious.

Start With A Good Stock

The tastier your stock, the better this meal will be.

If you make your own stock starting with roasting/browning the bones, that’s an excellent choice. I’ve done it and I won’t lie–it’s time consuming. However, you end up with a finished product where you know exactly what’s in it. You can’t beat that.

Most times I don’t have the inclination nor the time to make my own. Yes, even with an Instant Pot which speeds up the process. Fact is, I got pretty lazy in my old age and mostly use stocks that are available in the supermarket. There are many good ones. And even though I’m pretty frugal, this is one place where I don’t pinch pennies with a store brand. If it’s labeled “rich stock,” believe it. It’s good. I often use the concentrated ones referred to as “bases.” They have a long shelf like and if you buy ones made with real chicken or beef, they’re comparable to your own homemade.

Add Ins

The original recipe on Just A Pinch had nothing added in. It was just the steaks and gravy.

Since I love mushrooms and had some baby bellas in the fridge, I added those. Of course if you hate mushrooms, don’t add them. But onions would be nice and some peas or carrots would make the meal complete.

The Recipe

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Oven Cube Steak

The very best cube steak you'll ever eat.

Prep Time15 minutes mins

Cook Time2 hours hrs

Course: Main, Main Course

Cuisine: American

Keyword: cube steak recipes, cube steak with gravy

Servings: 4

Calories: 719kcal

Author: Judith Hannemann

Ingredients

• 2 lbs beef cube steak
• 8 oz fresh mushrooms thickly sliced
• 2 tbs oil divided
• 32 oz beef stock
• 3 tbs butter

Seasoned Flour:

• 1 cup flour
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp pepper

US Customary - Metric

Instructions

• Preheat oven to 350F/180C
• Mix all seasoned flour ingredients. Reserve 1/4 cup for thickening.
• Heat 1 tablespoon of oil in a large skillet over medium-high heat.
• Dredge cube steaks in the seasoned flour and brown on each side--about 4 minutes per side. Remove to a plate when browned.
• Add the remaining tablespoon of oil to the skillet. Saute the mushrooms until they start to get brown. Remove them from the pan.
• To the same pan, add the butter and let it melt. Whisk in the reserved flour so you get a nice smooth paste--this is called a roux. Let the flour and butter cook for 2 minutes so the flour cooks.
• Whisk in the beef stock and stir until it begins to thicken.
• Place the cube steaks and mushrooms in a 13x9-inch/3L oblong pan. Pour the gravy over the steaks/mushrooms, then cover with foil and bake for 2 hours.

Video

Nutrition

Serving: 1serving | Calories: 719kcal | Carbohydrates: 29g | Protein: 57g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 955mg | Potassium: 1403mg | Fiber: 2g | Sugar: 2g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 6mg

The post Oven Cube Steak appeared first on The Midnight Baker.

Seared mushrooms give this cube steak dinner fantastic flavor. One skillet is all it takes!

Onion Mushroom Cube Steak Is Comfort Food

Cube steak just lends itself to comfort food!

This is a meal I think most home cooks have in their arsenal. Everyone seems to make it differently, but most employ the use of some flavor of condensed cream soup.

I have absolutely nothing against condensed cream soup because I often use it as a shortcut for gravies and sauces in skillet and slow cooker meals.

In this onion mushroom cube steak, the main flavor for the gravy comes from searing the mushrooms and deglazing the pan to pick up all that lovely flavor.

Secret To Great Tasting Mushrooms

The secret to getting mushrooms to taste fabulous is really quite simple. High heat is necessary. That’s it!

A lot of people are loathe to cook anything on high heat, but with mushrooms it’s absolutely necessary. I would advise not using a non-stick pan for several reasons. First, Teflon cannot take high heats because it will ruin the coating. Secondly, it seems to do a poor job at searing things. Ceramic non-stick pans are better because they can be used at high heats and searing is improved over their Teflon counterparts.  However, for this job, I strongly suggest using a stainless steel skillet. Stainless does an excellent job at high heats and browns very well.

You have to pre-heat your pan.  Get the pan good and hot before adding the oil. When you add the oil it will begin to smoke, but that’s exactly what you want! Quickly add the mushrooms and stir them around to coat them with the oil. It won’t take long before they begin to brown around the edges. When they’re very golden, they are done. One curious thing to remember is NEVER add salt until the mushrooms are browned. If you add salt when you add the mushrooms to the pan, the mushrooms will not brown properly.

Stock Quality Is Important

Your stock is an important part of this dish. Use only the best quality.  Homemade is the best to use, but a high-quality store-bought one is equally as good.

I also tend to use low-sodium or unsalted stocks. Remember, you can always correct the seasoning in a recipe if it needs more salt, but unfortunately the reverse is not true. Best to stick to products where you control the seasoning.

The Recipe

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Onion Mushroom Cube Steak

Seared mushrooms give this cube steak dinner fantastic flavor. One skillet is all it takes!

Prep Time30 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 10 minutes mins

Course: beef, Comfort Foods, Everyday Meals, skillet dinners

Cuisine: American

Keyword: cube steak, mushrooms, onion

Servings: 4 -6

Calories: 658kcal

Author: Judith Hannemann

Ingredients

• 4-6 large beef cube steaks
• 8-10 oz fresh mushrooms sliced thickly
• 1 medium onion sliced 1/4-inch thick
• 6 tbsp olive oil divided
• 1 1/2 cups high-quality beef stock

SEASONED FLOUR

• 1 cup all-purpose flour
• 2 tsp garlic powder
• 1/2 tsp pepper
• 1 tsp salt

Instructions

• Mix the seasoned flour ingredients together. Place about 1/2 cup on a plate and dredge the cube steaks.
• Heat a large skillet over high heat. Add 2 tbs of the olive oil (it will smoke that's OK). Quickly add the mushrooms and stir until mushrooms are golden. This will take about 3 minutes. Remove mushrooms from the pan.
• Reduce heat under skillet to medium-high. Add 2 tbs olive oil to the pan and brown the cube steaks. You will probably have to do this in shifts because you don't want to crowd the pan. Repeat this step for the remaining shift. Remove the browned cube steaks from the pan. Deglaze the pan with the beef stock.
• Place the browned steaks, mushrooms and onion in the pan. Bring to a boil then reduce heat, cover and cook for 30-40 minutes, or until steaks are tender.
• You have two choices to thicken the juice:
• Remove the steaks and veggies from the pan, increase heat to high and reduce juice 50%
• Remove steaks and veggies from the pan. Mix 2 tbs of the leftover seasoned flour with 1/4 cup water and stir the flour/water mixture until there are no lumps. Add to the pan and stir constantly until gravy is thick. Cook for 5 minutes.
• Add everything back to the pan and heat through.

Notes

You won't use all the seasoned flour. What's not used can be put in a container and stored indefinitely for the next time you need seasoned flour. Just make sure you don't contaminate the whole batch by dredging the meat in the entire amount. Take out what you need and store the rest.

Nutrition

Serving: 1serving | Calories: 658kcal | Carbohydrates: 31g | Protein: 42g | Fat: 40g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 868mg | Potassium: 1008mg | Fiber: 2g | Sugar: 3g | Vitamin C: 3mg | Calcium: 57mg | Iron: 5mg

The post Onion Mushroom Cube Steak appeared first on The Midnight Baker.