There are a few dishes that have stood the test of time, becoming comforting staples in kitchens across the world, and cube steak with cream of mushroom soup is one of those beloved classics. Whether you’re someone who has enjoyed this dish for years or are just discovering it, it has a certain charm that keeps people coming back for more. With its hearty, savory flavors and tender texture, it’s the kind of meal that feels like home, no matter where you’re eating it.
What’s particularly appealing about cube steak and cream of mushroom soup is how simple yet flavorful it is. Cube steak-tenderized cuts of beef-when paired with the rich, earthy depth of cream of mushroom soup, creates a dish that’s both satisfying and comforting. The beauty of this dish lies in its versatility, too, as it can easily be dressed up or down, depending on your taste or the occasion.
So, whether you’re cooking for a busy weeknight dinner or prepping for a cozy weekend meal, this recipe is sure to hit the spot. Let’s dive deep into the components of this easy and tasty recipe, break it down step by step, and get you cooking up some deliciousness in no time!
Cube Steak And Cream Of Mushroom Soup Recipe
This recipe is all about balancing a tender cut of meat with a creamy, earthy sauce, making it the perfect option for anyone craving a satisfying meal with minimal fuss. The cube steak gets cooked until tender, and the cream of mushroom soup brings in all the richness, enhancing the steak’s natural flavors.
You can serve this dish over mashed potatoes, rice, or even pasta, making it adaptable to what you have on hand. And if you’re lucky enough to have leftovers, the flavors just keep melding and get better the next day.
Ingredients Needed
To whip up this mouthwatering cube steak and cream of mushroom soup dish, you’ll need the following ingredients:
- Cube Steak (about 4 steaks): The star of the dish. Cube steak is usually a tougher cut of beef, but after it’s tenderized, it becomes wonderfully soft and juicy when cooked right.
- Cream of Mushroom Soup (1 can, 10.5 oz): This brings the creamy, earthy element to the dish. You can opt for a low-sodium version or even make your own homemade version if you’re feeling adventurous.
- Beef Broth (1 cup): This is used to enhance the flavor of the gravy-like sauce and add a bit of richness.
- Butter (2 tablespoons): For sautéing and adding a buttery, slightly rich flavor to the base of the sauce.
- Onion (1 medium, finely chopped): Adds a subtle sweetness and depth of flavor to the dish. You can also use shallots if you want a more delicate onion flavor.
- Garlic (2 cloves, minced): Garlic brings a fragrant and savory element that balances the creaminess of the soup.
- Salt and Pepper (to taste): Essential for seasoning the cube steaks and the sauce, ensuring everything comes together harmoniously.
- Flour (for dredging): Lightly dredging the cube steak in flour helps give the meat a slight crust, ensuring a nice texture while cooking and helping to thicken the sauce.
- Optional Garnishes: Fresh parsley or thyme for a pop of color and flavor.
Cooking Instructions
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Prep The Cube Steaks
Begin by seasoning both sides of the cube steaks with salt and pepper. Lightly dredge each steak in flour, shaking off the excess. This step ensures that the steak will cook up with a subtle crisp texture and helps thicken the sauce.
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Sear The Steak
In a large skillet, heat the butter over medium-high heat. Once melted, add the cube steaks to the pan, working in batches if necessary to avoid overcrowding. Sear each steak for about 3-4 minutes on each side until golden brown. Once seared, remove the steaks from the skillet and set them aside.
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Sauté The Onions And Garlic
In the same skillet, add the chopped onions and sauté for about 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic. This step infuses the pan with deep, savory flavors that will complement the cream of mushroom soup.
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Make The Sauce
Pour in the beef broth and bring the mixture to a simmer. Stir the broth, scraping up any browned bits from the bottom of the pan to incorporate those flavors into the sauce. Then, stir in the can of cream of mushroom soup, mixing until everything is well combined. Let it simmer for a couple of minutes.
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Return The Steaks
Nestle the seared cube steaks back into the skillet, spooning some of the sauce over them. Reduce the heat to low and cover the skillet. Let the steaks cook for about 20-25 minutes, or until they’re tender and have absorbed the sauce’s flavors. Stir occasionally to ensure the sauce doesn’t burn.
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Serve And Garnish
Once the steaks are tender and the sauce is thickened, remove the skillet from the heat. Serve the cube steaks over mashed potatoes, rice, or even pasta. Garnish with fresh parsley or thyme to add a burst of color and freshness.
Ingredient Insights
- Cube Steak: This is a cut of beef that’s been tenderized by pounding or machine processing. It’s affordable and becomes melt-in-your-mouth tender with the right cooking method. The slight toughness of the steak is part of what makes this dish so satisfying, as the searing and braising process create a perfect contrast of crispy edges and juicy, tender meat.
- Cream of Mushroom Soup: This canned soup is not just a convenience item; it’s also a great base for creating rich, creamy sauces. The mushrooms add an earthy flavor that complements the beef without overpowering it. If you’re feeling adventurous, you could even swap the canned version for a homemade cream of mushroom soup.
- Beef Broth: The beef broth helps to deepen the flavors of the dish, infusing the sauce with an umami quality that pairs beautifully with the richness of the cream of mushroom soup. You can substitute chicken broth if that’s what you have on hand, though the flavor won’t be quite the same.
Expert Tips
- Tenderizing the Steak: If you can’t find pre-tenderized cube steak, you can tenderize the meat yourself by using a meat mallet. Gently pound the steak to break down the fibers, making it more tender.
- Control the Texture of the Sauce: If you prefer a thicker sauce, let it simmer longer without the lid on, or add a tablespoon of flour to the sauce while it’s cooking. Conversely, if you want a thinner sauce, simply add a bit more beef broth or water.
- Make it Spicy: If you like a bit of heat, add a pinch of cayenne pepper or some crushed red pepper flakes when you’re cooking the onions and garlic. This adds an unexpected kick without overpowering the dish.
- Cooking Times: Be mindful of the cooking time. Overcooking the cube steak can cause it to become tough, so it’s important to simmer it just long enough for the meat to become tender and soak in the sauce.
Recipe Variations
- Mushroom Medley: Instead of just using canned cream of mushroom soup, you can add fresh mushrooms to the dish. Sauté them with the onions and garlic for added texture and flavor. A mix of cremini, button, and portobello mushrooms would work beautifully.
- Vegetarian Version: For a meatless twist, you can swap out the cube steak for a plant-based protein like a hearty mushroom patty or seitan. Use vegetable broth instead of beef broth for a full veggie experience.
- Slow Cooker Method: If you prefer hands-off cooking, you can easily make this dish in a slow cooker. Simply sear the steaks first, then transfer them to the slow cooker along with the sauce ingredients. Let it cook on low for 6-8 hours, and the steaks will be even more tender.
- Gravy Style: For a more gravy-like consistency, you could add some extra flour or cornstarch to the sauce to thicken it further, making it perfect for serving over mashed potatoes.
Final Words
Cube steak with cream of mushroom soup is the kind of dish that feels like a warm hug on a plate. It’s hearty, easy to make, and incredibly satisfying-perfect for when you want a home-cooked meal without spending hours in the kitchen. The recipe’s simplicity doesn’t sacrifice flavor, and the ingredients come together in such a way that they enhance one another beautifully.