Cubed Steaks with Mushroom Gravy
My mom had a few mainstays and like many busy moms, ground beef was often called upon to perform. When we'd just about had our fill of "goulasch", tacos, and American chop suey, she'd pull out the big guns -- cubed steaks, swimming in cream of mushroom goodness, served over white rice, usually with a side of french-style Del Monte green beans.
I found two packets of forgotten cubed steaks in the freezer today, along with an intense craving for comfort food. Never one to leave tradition alone, however, I decided to give a childhood favorite my own slant. I think I did okay, but in honor of the woman who always let me stir the pot and slice the tomatoes, I'll give you her version first.
Mom's Cubed Steaks
4 cubed beef steaks
1 can Campbell's cream of mushroom soup
1/2 can water
Adolph's meat tenderizer
Nature's Seasons seasoned salt
3 tbs butter
1. Season cubed steaks with meat tenderizer, seasoned salt, garlic powder, and black pepper and let sit 10 mins.
2. In a large saucepan, melt butter over medium-high heat. Sear cubed steaks 2 mins. on each side, or until browned.
3. Meanwhile, mix together cream of mushroom soup and water in a bowl. Add a bit of garlic powder and black pepper for good measure.
4. Once the cubed steaks are nicely browned, add the mushroom soup mixture, cover and reduce heat to simmer 30 mins.
5. Meanwhile, prepare 4 servings white rice according to instructions on box.
6. Warm a can of french-style Del Monte green beans with a knob of butter, some garlic powder, Nature's Seasons and black pepper.
7. Serve cubed steaks with gravy over rice with green beans on the side.
Geek Can Cook Cubed Steaks in Beef Mushroom Gravy
4 cubed beef steaks
Coarsely ground black pepper
12 oz. white button (or crimini) mushrooms, sliced
4 cloves garlic, chopped
2 medium yellow onions, frenched (or thinly sliced)
1/2 tbs Bovril, Marmite, or similar beef extract (or half a boullion cube)
1/4 cup cooking wine or sherry
2 tbs soy sauce
1 tsp cornstarch
1 tsp sweet paprika
1 tsp herbs de provence
2 tbs unsalted butter
2 tbs extra virgin olive oil
1. Melt 1 tbs butter in a large saucepan, adding 1 tbs EVO to prevent burning.
2. Sautee onions over medium-high heat for 5 mins. seasoning with a pinch of salt and pepper, paprika, and herbs.
3. Add sliced mushrooms, soy sauce, and wine and sautee until mushrooms are soft, about 5 mins. Meanwhile, mix the Bovril with the water and corn starch, stirring to remove any lumps.
4. In another saucepan, heat the remaining butter and olive oil, and sear the cubed steaks over high heat, about 2 mins. on each side. Add the mushroom mixture, reduce heat to low, and simmer, covered, for about 30 mins.
5. Serve over rice with your favorite side. I like a succotash of corn, carrots, onions, and lima beans with just a little fresh garlic and butter.
Okay... so my recipe is a lot more involved, and not the best for the busy mom on the go. It was delicious though, and called back all those memories of being apron-high to the woman of my dreams.