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Cubed Steak Diane

 Cubed Steak Diane
Dijon mustard and grape juice combine in a flavorful sauce in this speedy main dish.—Lauren D. Heyn, Oak Creek, Wisconsin
4 ServingsPrep/Total Time: 20 min.

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.