Cubed Steak with Mushrooms and Onions

Cubed steak is made from tough cuts of beef that have been pounded out to tenderize them, usually from top round or top sirloin.  It has been around forever, particularly in the Southern and Western parts of the United States, but it really became popular in the 1930’s and 1940’s as an inexpensive cut of beef, when mechanized cubing machines became readily available.  The name comes from the shape of the indentations left by that process (called “cubing”).

We had some cubed steak in the freezer that Larry pulled out to put into our meat rotation.  I have to admit, cubed steak is not one of my favorites, and I don’t cook with it too much, but it is still good if cooked properly.  To me it is like a combination of hamburger and steak.  If I want a burger, I want a burger, and if I want a steak, I want a steak.  I am not into this in between stuff, but it was part of what we got when we went it on a portion of a cow from one of Larry’s sisters.  Cubed steak is very popular as “chicken fried steak”, but I am not a big gravy fan, and I knew I did not want to cook it that way.  So I prepared it with mushrooms and onions instead and served it over wide egg noodles, but you can serve it over mashed potatoes too.  It came out very good.  This might be a new favorite way of preparing cubed steak for me.  It was very similar to a stroganoff, and I love beef stroganoff.


Cubed Steak with Mushrooms and Onions


2 lbs cubed steak

1 onion, sliced thin

1-1 1/2 cups sliced mushrooms

2 cups beef broth

1 TBSP garlic

1 tsp Worcestershire sauce

salt & pepper to taste

salt, pepper and flour to coat the cubed steak

olive oil and butter to cook.


Mix the salt, pepper and flour together and completely coat the cubed steak.


Heat the butter and olive oil in a skillet and brown the meat on both sides, then remove it from the skillet, set aside and keep warm.


Add the mushrooms, onions and garlic and saute until the onions are translucent and tender.  Add salt & pepper to your taste.


When the onions are tender, add the beef broth and Worcestershire sauce.  Mix everything together well, and add the meat.  Bring to a boil, then reduce to a simmer and continue to cook for about 10-15 minutes, stirring frequently.



I was quite happy to have my sauce like this but Larry wanted it a little thicker.  No problem.  Just add some on the flour mixture you coated the meat with.  Once the sauce is to your desired thickness, add some over either the noodles or the mashed potatoes, then add the meat, then top with more sauce.  Serve it up with your favorite side dishes, and some red wine, and you are good to go.


Stay safe and stay well Everyone.  ‘Til next time.







Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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