Tasty Cubed Steak Recipes

July 9, 2017

Who likes a tender cut of meat? I do, and I am sure that you do too. Cubed steak is a tender cut of beef usually top round or top sirloin. The cut of meat is tenderized by using a meat tenderizer but it will not very tender. Are you looking for delicious cubed steak recipes? Check below.

  1. Cubed Steak with Mushroom Sherry Sauce

Yield: 4 servings        Ready in: 20 m 


4 (4-ounce) cube steaks

¾ teaspoon freshly ground pepper (divided)

½ teaspoon salt

2 tablespoons extra virgin oil (divided)

8 ounces sliced mushrooms

1 large shallot (sliced)

1 tablespoon all-purpose flour

1 teaspoon chopped fresh thyme

½ cup dry sherry

½ cup reduced-sodium beef broth

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2 tablespoons reduced-fat sour cream


  • In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Sprinkle the steaks with ½ teaspoon pepper and salt then cook the steaks for about 1 to 2 minutes per side.
  • Transfer the cooked steaks to a plate and cover.
  • Add the remaining oil to the pan and add mushrooms, shallot and remaining pepper. Cook stirring for about 4 to 5 minutes.
  • Then, sprinkle with flour and cook stirring for 1 minute.
  • Bring thyme, sherry and broth to a boil and cook stirring about 3 minutes.
  • Remove the heat and stir in sour cream.
  • Return the steaks to the pan and turn to coat with the sauce.
  1. Berdean’s Cubed Steak
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Yield: 4 servings        Ready in: 2 h 15 m


4 (4 ounce) cube steaks

¼ cup all-purpose flour

Salt and pepper

1/3 cup vegetableoil

1 teaspoon beef bouillon granules


  • Sprinkle the cube steaks with salt and pepper. Pour the flour onto a shallow plate.
  • Press the steaks into the flour and shake off the excess flour.
  • In a large skillet, heat the oil over medium-high heat and cook the steak for 3 minutes per side.
  • Pour water into the skillet and stir the beef bouillon and salt into the water. Bring to a boil and simmer until tender over medium-low heat.

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