Cube Steak Stroganoff Recipe

4.5 1 2
Cube Steak Stroganoff Recipe
Cube Steak Stroganoff Recipe photo by Taste of Home
Publisher Photo

Cube Steak Stroganoff Recipe

Read Reviews
4.5 1 2
Publisher Photo
This "comfort food" dish is a favorite for my husband and me, and I've shared the recipe with many others.—Margery Bryan, Royal City, Washington
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 beef cube steaks (6 ounces each)
  • 1 to 2 tablespoons canola oil
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 3 green onions, thinly sliced
  • 2/3 cup water
  • 1 teaspoon beef bouillon granules
  • 1/8 teaspoon pepper
  • 7 to 8 tablespoons sour cream
  • Hot cooked egg noodles

Directions

In a large resealable plastic bag, combine the flour and salt. Add cube steaks, one at a time. Seal bag and shake to coat.
In a large skillet, cook the steaks in oil over medium heat for 4-5 minutes on each side or until browned and tender. Remove and keep warm.
In the same skillet, saute mushrooms and onions until tender. Add the water, bouillon and pepper; cook and stir until mixture comes to a boil, scraping up browned bits from bottom of pan. Reduce heat; stir in sour cream and heat through (do not boil). Return meat to pan; heat through. Serve with noodles. Yield: 2 servings.
Originally published as Cubed Steak Stroganoff in Reminisce July/August 2005, p50

  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 beef cube steaks (6 ounces each)
  • 1 to 2 tablespoons canola oil
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 3 green onions, thinly sliced
  • 2/3 cup water
  • 1 teaspoon beef bouillon granules
  • 1/8 teaspoon pepper
  • 7 to 8 tablespoons sour cream
  • Hot cooked egg noodles
  1. In a large resealable plastic bag, combine the flour and salt. Add cube steaks, one at a time. Seal bag and shake to coat.
  2. In a large skillet, cook the steaks in oil over medium heat for 4-5 minutes on each side or until browned and tender. Remove and keep warm.
  3. In the same skillet, saute mushrooms and onions until tender. Add the water, bouillon and pepper; cook and stir until mixture comes to a boil, scraping up browned bits from bottom of pan. Reduce heat; stir in sour cream and heat through (do not boil). Return meat to pan; heat through. Serve with noodles. Yield: 2 servings.
Originally published as Cubed Steak Stroganoff in Reminisce July/August 2005, p50

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StacieK User ID: 5803705 138259
Reviewed Feb. 3, 2011

"I am always looking for a way to use up the Cube steak in my freezer. This one is the best I've come across so far. I did a couple mild modifications (garlic pepper instead of regular pepper & Season salt instead of regular salt). And after starting the recipe I found out I didn't have any egg noodles so I substitued mashed potatoes. There was not a DROP left in the pan! Delicious! I'm sure I'll be making this one again & again!"

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