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Cube Steak Stroganoff

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 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


  • 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.

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  • goldjade8081
    Mar 5, 2021

    I was looking for a recipe to use noodles with cube steaks, rather than the traditional mashed potatoes, when I found this one through a google search. I am in love with this recipe. It's the first stroganoff I have made that doesn't call for a can of cream of mushroom soup, and I was pleasantly surprised how tasty the sauce was. I found that pan frying the cube steaks 4 to 5 minutes on each side combined with simmering them for 15 minutes was not enough to cook the cube steaks through, leaving no pink in the middle. I increased the cook time on each side to 8 to 10 minutes, depending on thickness. I also increased the simmer time to 20 minutes. I increased the amount of water to one cup and used a bullion cube instead of granules. I added a little thickener (1TBSP flour to 1 TBSP water mixed until smooth) to the mixture. After the mixture thickened and came to a boil, I reduced the heat and returned the cube steaks to the pan BEFORE adding the sour cream. After simmering, covered, for 15 minutes I removed the cube steaks again. I folded in the sour cream, then returned the cube steaks to the pan and simmered another 5 minutes. We had a package of Mrs. Smith's Amish noodles, they are wonderful and paired nicely with this recipe. For sides we had corn, and fresh sautéed spinach. I can't wait to have this meal again soon. Thanks for the recipe!

  • gunslinger
    Oct 25, 2020

    I served mine over mashed potatoes instead of noodles. I also put the browned cube steak back in the sauce mixture and let it simmer about 15 minutes to make sure it would be really tender. The steak was tender and the sauce was delicious!

  • Jimmieboy2
    Oct 20, 2017

    No comment left

  • Ecoop
    Aug 21, 2012

    No comment left

  • StacieK
    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!