I whipped this original recipe up last weekend before our home bout. I was NSO’ing, so I didn’t really care about what I put into my body. I just wanted something hearty and comforting. I wanted to make cube steak earlier that week, so I had some on hand. I also had some baby portabellas and some leftover onions that needed to be used. Every time I tried to find a recipe for cubed steak I kept being told I needed to use canned soups and soup mixes.
Why is it so hard to make something flavorful and convenient without having to use sodium-packed mixes and canned soups?!
Turns out, it’s not. I grabbed my ingredients, took the basics of cube steak, and just started cooking.
Here we go!
1 lb cube steak
1 cup Portobello mushrooms, sliced
1 onion, sliced
2 cloves of garlic, minced
Salt & Pepper
1 cup of flour
Butter or oil, or in my case bacon drippings (bacon makes it better…)
1 ½ cups of stock
1. Turn your burner on to medium-high heat. Melt a little butter or oil in the pan, just enough to slick the bottom.
2. Take your cube steak and season each side with salt and pepper. Lay it in a Tupperware bowl that you’ve put the flour into. Knock the sides of the bowl (over the sink!) to shake flour all over the steak. *This method is much easier and less messy than shaking things in a bag.* You could omit the flour, but the flour helps develop the rich gravy that you get at the end. Your call.
3. Fry each cube steak in the pan until each side gets a golden crust, about 5 minutes per side. Remove from the pan and set aside.
4. Add a little more butter or oil to the pan, again just enough to slick the bottom. Add your mushrooms, garlic, and onions. Sautee until the onions get a golden brown color to them.
6. Cut the heat down to medium-low, cover, and simmer for about 20 minutes. Halfway through, turn the cube steaks.
7. Pair with some mashed potatoes and veggies. I had some brussell sprouts that I roasted. Then I did my hair in a cute pin up bandana and enjoyed my retro meal!