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Mushroom Cubed Steaks

 Mushroom Cubed Steaks
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
2 ServingsPrep/Total Time: 25 min.


  • 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


  • In a large resealable plastic bag, combine the flour, salt and
  • pepper. Add beef, a piece at a time, and shake to coat.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 222 calories,

2 of 2

Mushroom Cubed Steaks (continued)

Nutritional Facts: 14 g fat (8 g saturated fat), 63 mg cholesterol, 524 mg sodium, 9 g carbohydrate, 2 g fiber, 17 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.