Savory Mushroom & Herb Cube Steak

Name: Savory Mushroom & Herb Cube Steak
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 4 servings
Ingredients: 4 cube steaks; 2 tbsp olive oil; 1 large onion, sliced; 3 cloves garlic, minced; 8 oz mushrooms, sliced; 1 cup beef broth; 1/2 cup heavy cream; 2 tbsp Worcestershire sauce; 1 tbsp Dijon mustard; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste

🕒 Prep: 15 min

🔥 Cook: 8 hours

🍽 Serves: 4

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Looking for a comforting, savory dish that practically cooks itself? This Savory Mushroom & Herb Cube Steak combines rich flavors with minimal effort. Perfect for busy weekdays or lazy weekends!

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Ingredients for Savory Mushroom & Herb Cube Steak

Let's break down what makes each ingredient shine in this dish. Cube steaks are budget-friendly and become wonderfully tender after slow cooking. The olive oil helps to brown the steaks and add a bit of richness. Onions and garlic lay the flavor foundation, offering sweetness and an aromatic base. Mushrooms bring an earthy depth that pairs perfectly with the beef. Beef broth and heavy cream make a luscious sauce, while Worcestershire sauce adds umami. Dijon mustard gives a slight tang, and a sprinkle of thyme and rosemary makes everything fragrant and savory. Finally, a dash of salt and pepper ties all the flavors together.

Tips & Tricks

For an even deeper flavor, marinate the steaks in Worcestershire sauce overnight before cooking.
Use a mix of mushroom varieties for a more complex taste.
If you're short on time, you can sear the steaks and prepare the sauce the night before.

Serving Suggestions

This dish pairs wonderfully with creamy mashed potatoes or buttery egg noodles, which soak up the flavorful sauce beautifully. Roasted vegetables or a simple green salad make for a great side, adding a fresh contrast to the rich dish.

Frequently Asked Questions

Can I use another type of steak?: Yes, you can substitute with any other braising steak, like chuck or round steak. Just adjust the cooking time as needed.
How do I store leftovers?: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.

Savory Mushroom & Herb Cube Steak Recipe Walkthrough

Start by heating up the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cube steaks. Brown them on each side — this should take about 3-4 minutes per side. As the crust forms, it locks in the juices and adds incredible flavor.

Transfer the browned steaks to your crockpot. In the same skillet, toss in the sliced onions and minced garlic. Cook them until the onions turn translucent and the garlic is fragrant, about 5 minutes. Next, add the sliced mushrooms and let them cook down until soft, which usually takes another 5 minutes.

Now, pour in the beef broth to deglaze the pan, scraping up all those tasty brown bits. Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Sprinkle in the thyme, rosemary, and a hefty pinch of salt and pepper. Let this mixture simmer for a couple of minutes to meld the flavors.

Pour the sauce over the steaks in the crockpot. Cover and set it to cook on low for 6-8 hours. When it's done, the cube steaks will be fork-tender and swimming in a delicious mushroom and herb sauce.

Why You'll Love This Recipe

Simple, one-pan prep before it hits the crockpot.
Deep, hearty flavors from mushrooms and herbs.
Tender meat that melts in your mouth.
Perfect for cozy family dinners or entertaining guests.

Ingredients

4 cube steaks

2 tbsp olive oil

1 large onion, sliced

3 cloves garlic, minced

8 oz mushrooms, sliced

1 cup beef broth

1/2 cup heavy cream

2 tbsp Worcestershire sauce

1 tbsp Dijon mustard

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper to taste

Step-by-step Instructions

1. Heat olive oil in a large skillet over medium-high heat and brown cube steaks on both sides.

2. Transfer browned steaks to the crockpot.

3. In the same skillet, add sliced onions and minced garlic, cooking until onions are translucent.

4. Add sliced mushrooms to the skillet and cook until soft.

5. Pour beef broth into the skillet to deglaze, then stir in heavy cream, Worcestershire sauce, Dijon mustard, thyme, rosemary, salt, and pepper.

6. Pour the mixture over the steaks in the crockpot.

7. Cover and cook on low for 6-8 hours, or until steaks are tender.

8. Serve hot, garnished with fresh parsley if desired.

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