Cube Steaks with Cream of Mushroom Soup

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photo by Smokey Combs licensed under CC BY-SA 2.0

If you’re ever in the mood for comfort food that’s delicious and easy to make at home, look no further than this cube steaks with cream of mushroom soup recipe. This classic dish combines tender cube steaks with a rich and flavorful cream of mushroom soup that will keep you feeling warm inside. 

What Is Cream of Mushroom Soup?

Cream of mushroom soup is a thick, creamy, and flavorful soup created with mushrooms, broth, and cream. It is a highly versatile recipe that can be modified in so many ways and in some cases even be turned into a whole new meal altogether. The soup is typically made by sautéing mushrooms with onions and garlic, then simmering them in a broth until tender. To make the earthy flavors truly shine, you can use a blender until the soup is smooth and then you can add milk or cream to create that distinct flavor and texture. Cream of mushroom soup serves as a versatile base for sauces, casseroles, and gravies, enhancing the taste of a wide range of dishes.

What’s the Best Way to Cook Cube Steaks With Mushroom Soup?

First you have to season the steaks with salt and pepper, then sear them in a skillet until golden-brown. After removing the meat from the pan, sauté onions, garlic, and sliced mushrooms in the same skillet. Create a roux by adding flour and gradually pour in beef broth, stirring until thickened. You can add either heavy cream or milk and simmer until creamy. Return the seared steaks to the skillet and let them absorb the flavors.

Some people prefer to serve the cube steaks with the mushroom sauce over mashed potatoes, rice, vegetables, or other side dishes. Others just serve the cooked steaks with the mushroom soup separately. 

Tips and Tricks to Bring Out the Flavors of the Cube Steaks With Mushroom Soup

Achieving the perfect cube steaks and serving them with mushroom soup requires attention to detail and a few handy tips to ensure a delightful outcome. Here are some tips and tricks to keep in mind:

Choose Quality Cube Steaks: Buy high-quality cube steaks from your local butcher or grocery store. Look for well-marbled meat to ensure tenderness and excellent flavor. Watch out for alarming signs like a foul smell, slimy texture, a gray color. Ideally your cube steaks should have a dark pink color, intact fibers, and a clean beefy smell.

Season the Cube Steaks: Before cooking, liberally season the cube steaks with salt, pepper, and any additional spices or herbs you prefer. You can also marinate them for a short time to allow more flavors to penetrate the meat and enhance the taste.

Sear the Steaks Properly: For a delicious crust and to seal in the juices, sear the cube steaks in a hot pan. Placing the pieces of meat on a warm pan will  make them stick and ruin the dish.

Use Fresh Mushrooms: If possible, opt for fresh mushrooms instead of canned ones for a more intense and authentic mushroom soup. 

Customize the Soup: While canned cream of mushroom soup works well, consider making your mushroom soup from scratch for a more personalized touch and flavor. The best part of this tip is that it gives you plenty of room to experiment with your favorite flavors.

Classic Cube Steaks With Mushroom Soup

Ingredients

For the Cube Steak

  • 4 cube steaks
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

For the Mushroom Soup

  • 8 ounces fresh mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 cup heavy cream or half-and-half
  • Salt and pepper to taste

Instructions

For the Cube Steak

  1. Season the cube steaks with salt and pepper on both sides.
  2. In a large skillet, heat the vegetable oil over medium-high heat.
  3. Sear the cube steaks for about 3-4 minutes per side or until they develop a golden-brown crust. Remove from the skillet and set aside.

For the Mushroom Soup

  1. In the same skillet, melt the butter over medium heat.
  2. Add the chopped onions and garlic, sautéing until softened and fragrant.
  3. Add the sliced mushrooms and cook until they release their moisture and turn tender.
  4. Sprinkle the flour over the mushroom mixture, stirring constantly to create a roux.
  5. Slowly pour in the beef broth, stirring continuously until the mixture thickens and is smooth.
  6. Lower the heat and stir in the heavy cream or half-and-half. Let it simmer for a few minutes until the soup is creamy and well combined. Season with salt and pepper to taste.
  7. Use a blender to really mix the flavors well, transfer to a bowl then serve.

Notes

Some people add an extra kick of flavor by splashing a bit of Worcestershire sauce to the mushroom soup.

Serve the cube steaks over a bed of white rice, mashed potatoes, or steamed vegetables.

Conclusion

Cube steaks with mushroom soup offer a delightful harmony of tender meat and a heartwarming, creamy, mushroom-infused soup that’s perfect for family gatherings. If you follow our tips and the recipe we provided, you can create a scrumptious meal that will become a favorite at your dinner table. So enjoy the goodness of cube steaks with mushroom soup and savor the delicious taste in every bite.

cube steak with cream of mushroom soup and gravy with mashed potatoes

Classic Cube Steaks With Mushroom Soup

Course Main Course

Ingredients
  

For the Steak

  • 4 cube steaks
  • salt, to taste
  • pepper, to taste
  • 2 tbsp vegetable oil

For the Mushroom Soup

  • 8 oz fresh mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup beef broth
  • 1 cup heavy cream or half-and-half
  • salt, to taste
  • pepper, to taste

Instructions
 

For the Steak

  • Season the cube steaks with salt and pepper on both sides.
  • In a large skillet, heat the vegetable oil over medium-high heat.
  • Sear the cube steaks for about 3-4 minutes per side or until they develop a golden-brown crust. Remove from the skillet and set aside.

For the Mushroom Soup

  • In the same skillet, melt the butter over medium heat.
  • Add the chopped onions and garlic, sautéing until softened and fragrant.
  • Add the sliced mushrooms and cook until they release their moisture and turn tender.
  • Sprinkle the flour over the mushroom mixture, stirring constantly to create a roux.
  • Slowly pour in the beef broth, stirring continuously until the mixture thickens and is smooth.
  • Lower the heat and stir in the heavy cream or half-and-half. Let it simmer for a few minutes until the soup is creamy and well combined. Season with salt and pepper to taste.
  • Use a blender to really mix the flavors well, transfer to a bowl then serve.

Notes

  • Some people add an extra kick of flavor by splashing a bit of Worcestershire sauce to the mushroom soup.
  • Serve the cube steaks over a bed of white rice, mashed potatoes, or steamed vegetables.
*photo by Smokey Combs licensed under CC BY-SA 2.0