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Cubed Steak Diane Recipe

Cubed Steak Diane Recipe

Dijon mustard and grape juice combine in a flavorful sauce in this speedy main dish.—Lauren D. Heyn, Oak Creek, Wisconsin
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 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


  • 1. In a large skillet, saute steaks in butter for 2 minutes on each side or meat is no longer pink; drain.
  • 2. 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.

Wine Pairings

Full-Bodied Red Wine

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