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

Classic Cube Steaks With Mushroom Soup

No ratings yet
Print Recipe Pin Recipe
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
Tried this recipe?Let us know how it was!