Emma Wilson
Cubed steak with cream of mushroom is a comforting and hearty dish that combines tender, breaded steak with a rich, creamy sauce. This classic recipe is perfect for a cozy dinner, offering a satisfying blend of flavors and textures. The cubed steak, often pounded to enhance tenderness, is coated in a crispy breading and pan-fried to golden perfection. It’s then smothered in a luscious cream of mushroom sauce, made with sautéed mushrooms, garlic, and a creamy base, creating a dish that’s both indulgent and easy to prepare. Whether served alongside mashed potatoes, rice, or steamed vegetables, this recipe is a timeless favorite that’s sure to please any crowd.
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What You'll Learn
- Ingredients Needed: Gather cubed steak, cream of mushroom soup, flour, oil, onions, garlic, salt, pepper
- Prepare the Steak: Season steak, coat in flour, and brown in hot oil until crispy
- Make the Sauce: Mix cream of mushroom soup with water, add garlic and onions, simmer gently
- Combine and Cook: Add steak to sauce, cover, and cook on low heat for 30 minutes
- Serve and Enjoy: Plate steak with sauce, pair with mashed potatoes or rice, garnish with parsley
Ingredients Needed: Gather cubed steak, cream of mushroom soup, flour, oil, onions, garlic, salt, pepper
To begin crafting your cubed steak with cream of mushroom dish, the first step is to gather all the necessary ingredients. The star of this recipe is the cubed steak, a tenderized cut of beef that cooks quickly and absorbs flavors well. Ensure you have enough to serve your desired number of guests. Next, you’ll need cream of mushroom soup, which serves as the rich, creamy base for the sauce. Opt for a canned variety for convenience, or make your own if you prefer a homemade touch. Flour is another essential ingredient, as it will be used to coat the cubed steak before browning, adding a slight crispness and helping to thicken the sauce. Choose all-purpose flour for best results.
In addition to the main components, oil is required for searing the steak. A neutral-flavored oil like vegetable or canola works best, as it has a high smoke point and won’t overpower the dish. Onions and garlic are key for building flavor in the dish. Finely chop one medium onion and mince 2-3 cloves of garlic to infuse the sauce with aromatic depth. These ingredients will sauté in the pan after browning the steak, creating a flavorful foundation for the cream of mushroom soup.
Seasoning is crucial to elevate the dish, so make sure you have salt and pepper on hand. Season the cubed steak generously before coating it in flour, and adjust the seasoning of the sauce to taste. These simple ingredients work together to create a hearty, comforting meal that’s both easy to prepare and satisfying to eat.
When gathering your ingredients, consider the quantities based on the number of servings. For a family of four, you’ll likely need about 4-6 pieces of cubed steak, one 10.5-ounce can of cream of mushroom soup, ½ cup of flour, 2-3 tablespoons of oil, one medium onion, 2-3 garlic cloves, and salt and pepper to taste. Having everything measured and prepped before you start cooking will streamline the process and ensure a smooth cooking experience.
Finally, double-check your pantry and refrigerator to ensure you haven’t missed anything. Once all ingredients are gathered, you’re ready to move on to the next steps of cooking—browning the steak, sautéing the aromatics, and simmering everything together in the creamy mushroom sauce. This dish is a testament to how a few simple, well-chosen ingredients can come together to create something truly delicious.
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Prepare the Steak: Season steak, coat in flour, and brown in hot oil until crispy
To begin preparing the cubed steak for your cream of mushroom dish, start by seasoning the steak generously on both sides. Use a combination of salt, black pepper, and garlic powder to enhance the flavor. You can also add a pinch of paprika or onion powder for an extra layer of taste. Ensure the seasoning is evenly distributed, as this will create a flavorful base for the steak. The seasoning not only adds taste but also helps the flour adhere better in the next step.
Once the steak is seasoned, it’s time to coat it in flour. Place about ½ cup of all-purpose flour in a shallow dish or plate. Lightly dredge each piece of steak in the flour, making sure to coat all sides evenly. Shake off any excess flour to avoid a thick, pasty layer. The flour coating will create a crispy exterior when fried and will also help thicken the sauce later in the cooking process. This step is crucial for achieving the desired texture and appearance of the steak.
Next, heat a large skillet over medium-high heat and add enough vegetable oil or canola oil to coat the bottom of the pan, about 2-3 tablespoons. Allow the oil to heat until it shimmers but not smoke, as this indicates it’s hot enough for frying. Carefully place the floured steak pieces into the hot oil, being cautious not to overcrowd the pan. Cook the steak in batches if necessary to ensure even browning. Let the steak cook undisturbed for 2-3 minutes on each side until it develops a golden-brown, crispy crust.
While browning the steak, resist the urge to move it around too much, as this can prevent the crust from forming properly. Use tongs to flip the steak gently when it’s time to cook the other side. The goal is to achieve a nice sear that locks in the juices and adds texture. Once both sides are crispy and browned, transfer the steak to a plate lined with paper towels to drain any excess oil. This step not only prepares the steak for the next stage of cooking but also ensures it remains tender and flavorful when combined with the cream of mushroom sauce.
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Make the Sauce: Mix cream of mushroom soup with water, add garlic and onions, simmer gently
To begin making the sauce for your cubed steak with cream of mushroom, gather your ingredients: a can of cream of mushroom soup, water, fresh garlic, and finely chopped onions. The cream of mushroom soup serves as the base, providing a rich and savory foundation for the sauce. Start by opening the can of cream of mushroom soup and pouring it into a medium-sized saucepan. This will be the vessel where your sauce comes together, so ensure it’s large enough to accommodate the additional ingredients and allow for gentle simmering.
Next, add water to the saucepan to thin the cream of mushroom soup to your desired consistency. A good starting point is to use one can of water for every can of soup, but you can adjust this ratio depending on how thick or thin you prefer your sauce. Stir the mixture thoroughly to combine the soup and water, ensuring there are no lumps. This step is crucial for achieving a smooth and evenly textured sauce that will coat your cubed steak perfectly.
Now, it’s time to infuse the sauce with flavor by adding garlic and onions. Peel and mince 2-3 cloves of fresh garlic, aiming for a fine consistency to allow the garlic flavor to disperse evenly throughout the sauce. For the onions, finely chop half a medium-sized onion to ensure they soften quickly during the simmering process. Add both the garlic and onions to the saucepan, stirring them into the soup and water mixture. These aromatics will elevate the sauce, adding depth and a subtle sweetness that complements the earthy flavor of the mushrooms.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Avoid boiling the sauce, as high heat can cause it to thicken too quickly or burn. Instead, maintain a low, steady simmer, stirring occasionally to prevent the ingredients from sticking to the bottom of the pan. Allow the sauce to simmer for about 5-7 minutes, giving the garlic and onions enough time to soften and release their flavors fully. This gentle cooking process ensures that the sauce develops a harmonious taste profile, with the cream of mushroom base, garlic, and onions melding together seamlessly.
As the sauce simmers, you’ll notice it begins to thicken slightly and take on a more cohesive texture. This is the perfect consistency for coating your cubed steak, providing a rich and flavorful accompaniment to the meat. Once the garlic and onions are tender and the sauce has reached your desired thickness, it’s ready to be paired with the cooked cubed steak. Pour the sauce generously over the steak, allowing it to drip down the sides and create a mouthwatering presentation. The result is a comforting and satisfying dish where the creamy, savory sauce enhances the tender, juicy cubed steak.
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Combine and Cook: Add steak to sauce, cover, and cook on low heat for 30 minutes
Once your cream of mushroom sauce is simmering gently on the stovetop, it's time to introduce the star of the dish: the cubed steak. Carefully place each piece of steak into the sauce, ensuring they are nestled in a single layer. This allows for even cooking and maximum flavor absorption. The sauce should generously coat the steak, so spoon some over the top if needed.
Cover the pan with a tight-fitting lid to trap the heat and moisture. This creates a gentle, steamy environment that tenderizes the steak while infusing it with the rich, savory flavors of the cream of mushroom sauce. Reduce the heat to low, aiming for a gentle simmer rather than a rolling boil. This low and slow approach is key to achieving a tender and juicy steak.
A 30-minute cooking time on low heat is ideal for transforming tough cubed steak into a melt-in-your-mouth delight. Resist the urge to peek or stir excessively during this time, as this can disrupt the cooking process and release precious heat. Let the steak and sauce work their magic together, undisturbed.
As the steak cooks, the sauce will thicken slightly and intensify in flavor. The mushrooms will soften further, and their earthy aroma will permeate the meat. The cream will add a luxurious richness, creating a silky sauce that clings beautifully to the steak. After 30 minutes, carefully remove the lid and check the steak for doneness. It should be tender enough to easily pierce with a fork. If not, continue cooking for a few more minutes, checking frequently to avoid overcooking.
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Serve and Enjoy: Plate steak with sauce, pair with mashed potatoes or rice, garnish with parsley
Once your cubed steak has been cooked to perfection in the creamy mushroom sauce, it's time to focus on the final presentation and serving. The goal is to create a dish that is not only delicious but also visually appealing. Start by carefully transferring the steak to a serving plate, ensuring that each piece is coated generously with the rich, savory sauce. The sauce should pool slightly around the steak, inviting diners to savor every bite. If the sauce has thickened too much, you can thin it slightly with a splash of chicken broth or milk to achieve the desired consistency.
Next, consider your side dish to complement the steak. Mashed potatoes are an excellent choice, as their creamy texture pairs beautifully with the hearty steak and mushroom sauce. Spoon a generous portion of mashed potatoes alongside the steak, allowing the sauce to mingle with the potatoes for an extra layer of flavor. Alternatively, steamed rice works wonderfully, too, as it absorbs the sauce and provides a lighter contrast to the rich dish. Whichever side you choose, ensure it is piping hot and well-seasoned to enhance the overall meal.
Garnishing is the final touch that elevates the dish from simple to sophisticated. Fresh parsley is the perfect garnish for this meal, adding a pop of color and a burst of freshness. Chop a handful of parsley finely and sprinkle it over the steak and sauce. If you have extra mushrooms from the sauce, you can also sauté a few whole ones and place them on top for added texture and flavor. A sprinkle of freshly cracked black pepper or a drizzle of olive oil can further enhance the presentation.
When serving, consider the arrangement on the plate to make the dish as inviting as possible. Place the steak slightly off-center, allowing the sauce to flow naturally around it. Position the mashed potatoes or rice on the opposite side, creating a balanced and harmonious composition. If you’re serving this for a family dinner or guests, ensure each plate is assembled with care, as the visual appeal is just as important as the taste. A well-plated dish not only looks appetizing but also shows the effort and thought put into the meal.
Finally, encourage everyone to enjoy the meal while it’s hot. The combination of tender cubed steak, creamy mushroom sauce, and comforting sides like mashed potatoes or rice creates a satisfying and hearty dish. The parsley garnish adds a refreshing finish, making each bite a delightful experience. Whether it’s a weeknight dinner or a special occasion, this dish is sure to impress and leave everyone asking for seconds. Serve with a smile, and don’t forget to savor the flavors yourself!
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Frequently asked questions
You’ll need cubed steak, cream of mushroom soup, flour, salt, pepper, garlic powder, butter or oil, and optionally onions or mushrooms for added flavor.
Season the cubed steak with salt, pepper, and garlic powder, then lightly coat it in flour to create a crispy exterior when cooked.
Brown the floured steak in butter or oil, then add cream of mushroom soup (diluted with a bit of water or broth) and simmer until the steak is tender and the sauce thickens. Serve with mashed potatoes or rice.
