Cubed Steaks with Mushroom Gravy is one of those meals that is definitely guest-worthy! Invite over some friends, Burn the Candles, and enjoy a lovely evening of wonderful conversations with people you care about. 😊
I’ll be the first to admit I’ve served up Banquet or On•Cor Salisbury Steaks on many occasions. Sometimes there just isn’t time to do more than throw a pre-made entrée in the oven and grab a box of instant potatoes. But when there is time, nothing beats delicious dishes made from scratch. Thankfully, my guys don’t balk at the frozen stuff and even like most of it. However, the praise I get when I make things like my homemade Cubed Steaks with Mushroom Gravy for supper is worth the time and effort it takes. 🤗
Homemade Cubed Steaks with Mushroom Gravy
- 4 cubed steaks
- 1 or 2 (8 oz.) pkgs. fresh sliced mushroom
- Flour for dusting steaks
- 1/2 cup vegetable oil
- 1 small onion, chopped
- 1 heaping tsp. jarred minced garlic
- 1 can beef broth (or water mixed with Knorr bouillon cubes)
- 1 heaping tbsp. corn starch
- 1/2 cup water
- 1 tsp. Kitchen Bouquet
- Salt & pepper to taste
Preheat oven to 350°F.
Dredge both sides of each steak in flour. Heat oil in large frying pan over med-high heat. Brown steaks on both sides, lightly salting and peppering each. Remove to a plate as browned, but not cooked through.
In the same pan, add onions and garlic. Sauté until caramelized. Add mushrooms and salt & pepper, stirring to coat. Let cook for a few minutes. Add beef broth and bring to a boil then reduce to a simmer. Cook for 10 minutes, stirring occasionally.
Mix the corn starch and water until dissolved. Stir into mushrooms until slightly thickened. Stir in Kitchen Bouquet.
In a roasting pan, spread half the mushroom gravy. Place the steaks on top, evenly spaced. Pour the rest of the gravy over the steaks.
Cover and bake for 30-40 minutes, until the meat is no longer pink in the center.
Serve with mashed potatoes.
Note: All pictures show this recipe doubled.
Happy eating! 😊