Mushroom Cubed Steaks Recipe
Mushroom Cubed Steaks Recipe photo by Taste of Home
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Mushroom Cubed Steaks Recipe

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WHEN my husband retired, we sold our home and traveled the country for 10 years in our house trailer. It was wonderful meeting people from all over. We tried foods we never ate before and exchanged recipes. This hearty, tasty main dish from a traveling friend has become one of our favorites. It's easy to prepare for any number of people. -Marie Ritchie, Apple Valley, California
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 beef cubed steaks (1/4 to 1/3 pound each)
  • 2 tablespoons butter, divided
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce, divided
  • 1/2 pound fresh mushrooms, sliced
  • 1 tablespoon chopped onion
  • 2 tablespoons minced fresh parsley

Nutritional Facts

1 each: 222 calories, 14g fat (8g saturated fat), 63mg cholesterol, 524mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 17g protein.


  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a piece at a time, and shake to coat.
  2. In a large skillet brown steak over medium heat, in 1 tablespoon butter until meat is no long pink. Remove the steaks to a serving platter; spread each with 1/2 teaspoon mustard. Pour 1/4 teaspoon Worcestershire sauce over each; keep warm.
  3. In the same skillet, saute mushrooms and onion in remaining butter until tender. Add parsley and remaining Worcestershire sauce. Return steaks to skillet; cover and simmer for 5-7 minutes or until meat is tender. Yield: 2 servings.
Originally published as Mushroom Cubed Steaks in Reminisce Extra December 1997, p47

Full-Bodied Red Wine

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

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raenikolai User ID: 7243215 240130
Reviewed Dec. 24, 2015

"The secret to tender steaks is to seer them on high heat and cook to medium rare (pinkish inside). Use only fresh mushrooms and cook thoroughly (watch steam disappear for done ness or until they are a dark brown). My secret ingredient is 1/4 cup dry sherry added at the end to the mushrooms and cooked for about 3-4 minutes until alcohol is gone."

lurky27 User ID: 1251896 77998
Reviewed Aug. 3, 2014

"Yum! Inexpensive & easy!"

MY REVIEW User ID: 4052367 202443
Reviewed Jul. 20, 2013

"When I saw this recipe I didn't think I would like it since I'm not a fan of mustard. But I was pleasantly surprised with the results. So easy to make. And everyone at dinner gave rave reviews!"

ryanswife User ID: 2152282 20899
Reviewed Dec. 25, 2011

"The beef steaks never got very tender and my husband isn't very fond of mushrooms."

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