Emma Wilson
Baked cream and mushroom cube steak is a comforting and flavorful dish that combines tender cube steak with a rich, creamy mushroom sauce, all baked to perfection. This recipe is ideal for a hearty meal, blending the savory umami of mushrooms with the creamy texture of a sauce that complements the steak beautifully. The process involves searing the cube steak to lock in juices, then simmering it in a luscious cream and mushroom mixture before finishing it in the oven to meld the flavors together. Whether served with mashed potatoes, rice, or crusty bread, this dish is sure to satisfy with its indulgent taste and satisfying aroma.
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What You'll Learn
- Prepare Ingredients: Gather cream, mushrooms, cube steak, garlic, thyme, salt, pepper, and olive oil
- Sear Steak: Heat oil, sear steak until browned on both sides, then set aside
- Sauté Mushrooms: Cook mushrooms and garlic until golden, add thyme, and season lightly
- Make Cream Sauce: Pour cream into the pan, simmer until thickened, stirring occasionally
- Bake & Serve: Return steak to sauce, bake at 375°F for 20 minutes, then serve
Prepare Ingredients: Gather cream, mushrooms, cube steak, garlic, thyme, salt, pepper, and olive oil
To begin preparing your baked cream and mushroom cube steak, start by gathering all the necessary ingredients. You’ll need heavy cream for the rich, creamy sauce, fresh mushrooms (button or cremini work well) for earthy flavor, and cube steak as the main protein. Ensure the cube steak is at room temperature for even cooking. Additionally, grab garlic for its aromatic punch—fresh cloves are preferred for better flavor. Fresh thyme will add a subtle herbal note, though dried thyme can be used in a pinch. Seasonings like salt and pepper are essential for enhancing the dish, so have them ready. Lastly, olive oil will be used for searing the steak and sautéing the mushrooms, so measure it out beforehand.
Next, organize your ingredients for efficiency. Clean and slice the mushrooms into uniform pieces to ensure even cooking. Peel and mince the garlic cloves finely, as this will allow their flavor to infuse the dish more effectively. If using fresh thyme, strip the leaves from the stems and chop them lightly. If using dried thyme, have it measured out in a small bowl. Place the salt and pepper in easily accessible containers or shakers for seasoning as you cook. Measure out the heavy cream and set it near the stove to avoid last-minute scrambling. Having everything prepped and within reach will streamline the cooking process.
Now, focus on the cube steak. Pat it dry with paper towels to remove excess moisture, which will help achieve a better sear. Season both sides generously with salt and pepper, ensuring the seasoning adheres well. Let the steak sit for a few minutes while you prepare the other ingredients. This allows the seasoning to penetrate the meat slightly. If the cube steak is particularly thick, consider pounding it lightly to tenderize it, but this step is optional depending on your preference.
While the steak rests, prepare your cooking tools. Heat a skillet or oven-safe pan over medium-high heat and add a drizzle of olive oil. Ensure the pan is hot before adding the steak to achieve a golden-brown crust. Have a baking dish ready for transferring the steak to the oven later. For the mushroom sauce, keep a separate bowl or plate nearby to hold the sautéed mushrooms and garlic temporarily. This will prevent overcrowding in the pan and ensure each ingredient cooks properly.
Finally, double-check that all ingredients are measured and prepped. Having cream, mushrooms, garlic, thyme, salt, pepper, and olive oil ready to go will make the cooking process seamless. Once everything is in place, you’re ready to move on to the next steps of searing the steak and creating the creamy mushroom sauce. This preparation ensures a stress-free cooking experience and a delicious, flavorful dish.
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Sear Steak: Heat oil, sear steak until browned on both sides, then set aside
To begin the process of making baked cream and mushroom cube steak, the first crucial step is to sear the steak. This step is essential for locking in the juices and creating a flavorful crust that will enhance the overall taste of the dish. Start by selecting a heavy-bottomed skillet, preferably cast iron or stainless steel, as these materials distribute heat evenly and are ideal for searing. Place the skillet over medium-high heat and add a tablespoon of high-smoke-point oil, such as vegetable, canola, or grapeseed oil. Allow the oil to heat until it shimmers but not smoke, which usually takes about 1-2 minutes.
Once the oil is hot, carefully place the cube steaks into the skillet, being mindful not to overcrowd the pan. If cooking multiple steaks, it’s better to work in batches to ensure even cooking. Season the steaks generously with salt and pepper on both sides just before placing them in the skillet. The salt will help create a crispy exterior by drawing out moisture from the surface of the meat. Let the steaks cook undisturbed for 2-3 minutes on the first side, or until a deep golden-brown crust forms. Resist the urge to move the steaks too early, as this will prevent proper browning.
After achieving a beautiful sear on the first side, use tongs to carefully flip the steaks. Cook the second side for an additional 2-3 minutes, or until it is equally browned. The exact cooking time may vary depending on the thickness of the cube steaks and your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C); for medium, 140-145°F (60-63°C). Once both sides are seared to perfection, transfer the steaks to a plate or baking dish and set them aside. This resting period allows the juices to redistribute, ensuring a moist and tender final product.
While the steaks rest, you can proceed with preparing the cream and mushroom sauce, which will later be combined with the seared steaks for baking. The searing step not only adds flavor but also creates a fond (the browned bits stuck to the bottom of the pan) that can be deglazed to add depth to the sauce. By searing the steaks properly, you’ve laid the foundation for a rich, savory dish that combines the hearty texture of cube steak with the luxurious creaminess of the mushroom sauce.
Finally, remember that the goal of searing is not to cook the steaks all the way through but to create a flavorful exterior. The steaks will finish cooking in the oven when baked with the cream and mushroom sauce. This two-step process ensures that the meat remains juicy and tender while absorbing the flavors of the sauce. With the steaks seared and set aside, you’re now ready to move on to the next steps of building the dish, transforming simple cube steaks into a decadent, restaurant-quality meal.
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Sauté Mushrooms: Cook mushrooms and garlic until golden, add thyme, and season lightly
To begin the process of creating a delicious baked cream and mushroom cube steak, the first step is to focus on preparing the sautéed mushrooms, which will serve as a flavorful base for the dish. Start by selecting fresh, high-quality mushrooms, such as button or cremini, and gently clean them with a damp cloth or brush to remove any dirt. Slice the mushrooms uniformly to ensure even cooking. In a large skillet, heat a tablespoon of olive oil or unsalted butter over medium heat. The choice of fat will influence the flavor, with butter adding a rich, nutty taste and olive oil providing a lighter, more neutral base.
Once the fat is hot but not smoking, add the sliced mushrooms to the skillet, spreading them out in an even layer. Allow the mushrooms to cook undisturbed for 2-3 minutes to encourage browning. This initial sear is crucial for developing deep, savory flavors. After the mushrooms have started to brown, add 2-3 minced garlic cloves to the skillet. The garlic will infuse the mushrooms with its aromatic essence, enhancing the overall taste of the dish. Continue cooking, stirring occasionally, until the mushrooms are golden brown and the garlic is fragrant, about 5-7 minutes. Be careful not to overcook the garlic, as it can quickly turn bitter.
As the mushrooms and garlic reach the desired golden color, sprinkle in 1-2 teaspoons of fresh thyme leaves or ½ teaspoon of dried thyme. The thyme will add an earthy, slightly floral note that complements the umami-rich mushrooms. Stir the thyme into the mushroom mixture, allowing its flavor to meld with the other ingredients. At this stage, season the mushrooms lightly with salt and pepper. It's essential to taste as you go, ensuring the seasoning is balanced without overwhelming the delicate flavors. Keep in mind that additional seasoning will be added later in the recipe, so a gentle hand is key.
The sautéed mushrooms should now be fragrant, tender, and evenly coated with the garlic and thyme mixture. If the skillet appears dry, add a splash of chicken or vegetable broth to prevent sticking and create a more luscious texture. Cook for an additional minute, allowing the flavors to come together. Remove the skillet from heat and set the sautéed mushrooms aside while you prepare the remaining components of the baked cream and mushroom cube steak. This brief resting period will help the flavors settle and intensify, ensuring a more cohesive and satisfying final dish.
By mastering the art of sautéing mushrooms with garlic and thyme, you'll create a robust foundation for the baked cream and mushroom cube steak. This step is a testament to the importance of building flavors layer by layer, with each ingredient contributing to the overall harmony of the dish. As you move forward with the recipe, remember that the sautéed mushrooms will play a starring role, their earthy, aromatic essence intertwining with the creamy sauce and tender cube steak to create a truly memorable culinary experience. With the mushrooms prepared, you're now ready to tackle the next stages of this delectable recipe.
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Make Cream Sauce: Pour cream into the pan, simmer until thickened, stirring occasionally
To begin making the cream sauce for your baked cream and mushroom cube steak, start by preparing the pan after searing the cube steaks and sautéing the mushrooms. Ensure the pan is still warm over medium heat, as this will help the cream reduce and thicken efficiently. Pour the heavy cream into the pan, making sure to scrape the bottom to incorporate any browned bits (fond) left from the steak and mushrooms. These bits are packed with flavor and will enhance the richness of your sauce.
Once the cream is in the pan, allow it to come to a gentle simmer. Avoid boiling the cream, as it can cause it to curdle or separate. Stir the cream occasionally with a wooden spoon or spatula to ensure even heating and prevent it from sticking to the bottom of the pan. As the cream simmers, you’ll notice it beginning to thicken gradually. This process typically takes about 5-7 minutes, depending on the heat and the amount of cream used. Keep a close eye on the sauce to achieve the desired consistency without over-reducing it.
While the cream simmers and thickens, you can adjust the seasoning to taste. Add a pinch of salt, freshly ground black pepper, and a touch of garlic powder or minced garlic if desired. If you prefer a tangier sauce, a splash of white wine or a squeeze of lemon juice can be added before the cream thickens fully. Stir these ingredients in well, allowing the flavors to meld together as the sauce continues to reduce.
As the cream sauce nears the desired thickness, it should coat the back of a spoon without being too runny. This is the ideal consistency to complement the cube steaks and mushrooms. If the sauce thickens too much, you can thin it slightly by adding a tablespoon of milk or broth, stirring until smooth. Once the sauce is ready, remove the pan from the heat to prevent further thickening and potential burning.
Finally, pour the creamy sauce over the baked cube steaks and mushrooms, ensuring everything is generously coated. The cream sauce will add a luxurious, velvety texture and a rich flavor that pairs perfectly with the savory steak and earthy mushrooms. Serve the dish immediately to enjoy the warmth and creaminess of the sauce at its best. This step completes the baked cream and mushroom cube steak, making it a comforting and satisfying meal.
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Bake & Serve: Return steak to sauce, bake at 375°F for 20 minutes, then serve
Once your cube steaks have been browned and set aside, it’s time to focus on the rich, creamy mushroom sauce that will elevate this dish. In the same skillet, sauté sliced mushrooms until they release their moisture and turn golden brown. This step is crucial for developing deep, savory flavors. Add minced garlic and cook until fragrant, being careful not to burn it. Next, pour in a mixture of beef broth and heavy cream, stirring to combine. Allow the sauce to simmer gently, reducing slightly and thickening to a coat-the-back-of-a-spoon consistency. This sauce will serve as the base for baking the steak, infusing it with creamy, mushroomy goodness.
With the sauce ready, it’s time to return the cube steaks to the skillet. Carefully nestle the steaks back into the sauce, ensuring they are fully coated. This step is essential for keeping the meat tender and allowing it to absorb the flavors of the sauce. If the skillet is oven-safe, you can transfer it directly to the preheated oven. Otherwise, transfer the steaks and sauce to a baking dish. Cover the dish with aluminum foil to trap moisture and prevent the top from drying out during baking.
Preheat your oven to 375°F while preparing the skillet or baking dish. Once the oven is ready, place the dish inside and bake for 20 minutes. This baking time is just right to finish cooking the steaks while melding the flavors of the cream, mushrooms, and meat. The oven’s even heat ensures the steaks remain juicy and tender, while the sauce thickens further, creating a luscious coating for the meat. Avoid over-baking, as it can toughen the steaks.
After 20 minutes, remove the dish from the oven and let it rest for a few minutes. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. Carefully remove the aluminum foil, and you’ll be greeted with a bubbling, aromatic dish ready to be served. The steaks should be fork-tender, and the sauce should have a velvety texture that clings to the meat and mushrooms.
Finally, serve the baked cream and mushroom cube steak directly from the skillet or baking dish for a rustic presentation. Spoon extra sauce over the steaks to enhance the flavor and appearance. Pair this dish with mashed potatoes, rice, or egg noodles to soak up the creamy sauce. Garnish with fresh parsley or chopped chives for a pop of color and freshness. This bake-and-serve method ensures a hearty, comforting meal that’s perfect for family dinners or special occasions.
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Frequently asked questions
You'll need cube steaks, mushrooms, heavy cream, garlic, butter, flour, salt, pepper, and optional herbs like thyme or parsley.
Season the cube steaks with salt and pepper, then lightly coat them in flour to help with browning and thickening the sauce.
Sauté the mushrooms in butter until they’re golden brown and tender, then set them aside to add back into the cream sauce later.
Bake the steaks in the oven at 350°F (175°C) for about 20-25 minutes, or until they’re cooked through and the sauce is bubbly.
Yes, you can prepare the sauce and cook the steaks ahead of time, then reheat them in the oven before serving for best results.
