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Cubed Steak Diane Recipe

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Dijon mustard and grape juice combine in a flavorful sauce in this speedy main dish.—Lauren D. Heyn, Oak Creek, Wisconsin

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Cubed Steak Diane Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

4 beef cubed steaks (4 ounces each)
1/4 cup butter, cubed
1/2 cup white grape juice
2 tablespoons Worcestershire sauce
4 teaspoons Dijon mustard
Salt and pepper to taste

Directions

In a large skillet, saute steaks in butter for 2 minutes on each side or meat is no longer pink; drain.
In a small bowl, combine the grape juice, Worcestershire sauce and mustard; stir into cooking juices. Bring to a boil; cook for 1 minute. Remove steaks and keep warm. Cook the sauce 1-2 minutes longer or until thickened. Season with salt and pepper. Serve over cubed steaks. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 272 calories, 15 g fat (8 g saturated fat), 94 mg cholesterol, 359 mg sodium, 6 g carbohydrate, trace fiber, 26 g protein.

Originally published as Cubed Steak Diane in Taste of Home April/May 2003, p18

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Cubed Steak Diane (4)

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Cubed Steak Diane

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Reviewed on Sep. 19, 2010 by kittensandkids

Don't understand why other's give this a low score, when it's a GREAT recipe. Really delicious! It's definitely worth trying. Meat stays moist and so yummy too.

Reviewed on Jan. 25, 2010 by bunnygirl6489

I meant to rate this as 5 stars.

Reviewed on Jan. 25, 2010 by bunnygirl6489

This is a very tasty and quick meal. It has a lot of flavor and pleases even the pickiest of eaters. This recipe is the first one I turn to when I have cube steak on hand. It's really great, especially with rice pilaf on the side. It makes for a very flavorful meal.