Cube Steak with Mushrooms recipe…from scratch

Image of my spice rack
My kitchen spice rack

Cube steak cuts are often from the “round” part of the cow or the “butt-end” as my kids like to say. That part of the animal gets a lot of exercise so the muscles there are lower in fat and more tough. Therefore, the butcher will cube the beef with a tenderizer for us to purchase. Cube steak gets a bad name because of all the greasy methods in which it’s served traditionally, but I like mine with a thin sauce and laden with mushrooms and fresh herbs. Enjoy this delicious cube steak recipe with a group or freeze it in small containers for future meals for just 1 or 2. So many recipes online require a pack of “soup” or prepackaged seasonings. First, I don’t like soup mixes for seasoning my meals. I want more control over the flavors. Second, soup mixes usually have milk powder or wheat in them for “flavor” or thickening agents. And really, they’re not near as good as fresh herbs and spices from my own kitchen. I’ve tried this recipe a few times now to try and get the proportions right for you. I hope you enjoy it.

Cube Steak with Mushroom Sauce

My first attempt at the cube steak. We couldn’t get enough of it. The whole family loved it.

Recipe [moderate], Total [1-1.5 hours], Cook Time [30-40 min], Serves 4-6

Special tools recommended: Instant Pot® Pressure Cooker, large cutting board, large bowl, heat resistant tongs or your favorite wooden spoon, chef’s knife, large plate


  • 2 – 2.5 lbs Cube Steak, cut into bite size pieces (you can also use stew meat)
  • 1/2 cup Gluten Free Flour blend (or GF oat flour)
  • 1/2 tsp fresh Ground Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Salt
  • 1-2 Tbsp Grapeseed oil or Canola oil
  • 2/3 cup Pinot Grigio White Wine (or white cooking wine)
  • 1 medium Spanish Onion, diced small
  • 2 pints Baby Bella Mushrooms, washed & sliced
  • 2 tsp Dijon Mustard
  • 2 tsp Worcestershire sauce (fish free and soy free if needed)
  • 1 small sprig Fresh Rosemary, leaves only
  • 4 sprigs Fresh Thyme, leaves only
  • 3 leaves Fresh Sage
  • 32 oz Chicken Stock (I like Kitchen Basics® brand)
  • 24 oz Unsweetened Plain Dairy Free Yogurt (I use coconut milk yogurt but plain almond milk yogurt is also good)
  • Serve with my Rice Pilaf recipe.


The ingredient list is grouped into four sections to help you organize your preparation area. First you will brown the meat and set it aside. Next you’ll saute the vegetables in the remaining oil. Then you’ll deglaze the pan and add everything back in the pot in order to pressure cook the ingredients together for optimal tenderness and flavor. I used an 8 quart cooker, but you could try it with the smaller version.

  1. Heat Instant Pot cooker by turning on “sauté” option.  Lid off.  Add oil.
  2. Meanwhile, combine flour with flavoring spices of your choice (salt, pepper, garlic, onion) in large bowl.
  3. Toss steak pieces gently in flour mixture until lightly coated and all the flour is covering the meat.
  4. When cooker is “hot” per display, add floured meat to hot oil in cooker to brown all sides. May need to sauté in small batches to avoid over-filling the pot.  Tongs recommended for this step. Turn meat until each side is browned. Then remove from cooker and set aside on a plate or in another bowl while you brown the remaining meat pieces.
  5. While meat is browning, cut onions and mushrooms.
  6. When all meat is browned and set aside. Add onions and mushrooms to cooker to sauté.  (More oil is probably not necessary since these vegetables contain a lot of water.) There will be a lot of brown “bits” on the bottom of the pot in the cooker so add the onions & mushrooms quickly after removing the meat to avoid burning those bits. The bits are full of flavor and you’ll want to keep those in the pot.
  7. While the vegetables brown, measure out mustard, chopped herbs, and Worcestershire sauce in a medium bowl or liquid measuring cup.  Set aside.
  8. When vegetables are successfully tender (onions clear), add white wine to cooker to deglaze the bottom of the pot. Use a wooden spoon to free up all the flavorful bits on the bottom of the pot and stir the vegetables.
  9. Add the browned meat and herb mixture to cooker.  Add the chicken stock.
  10. To quote one of my favorite chefs, my friend Ina, “give it a big stir.”  Then connect lid to “close” position. Turn steam release to pressure. Select “pressure” option on cooker (light will show it at high pressure setting, which is correct).  Select 20 minutes time limit and let the Instant Pot do it’s thang! (note: It takes 10 minutes or so to get up to pressure and then the 20 minute timer will begin automatically.)
  11. When the time is complete, select “cancel” and do a “quick release” to stop the cooking.  (More detailed instructions in product booklet.)
  12. Once pressure is completely released, open lid. Stir delicious mixture of sauce and cube steak. Add the dairy free yogurt.
  13. Serve over GF noodles or rice.  Goes great with rice pilaf, honey carrots, and roasted or steamed broccoli.


Be careful with your Instant Pot and make sure you know how to use it safely. My instructions listed are very basic for the more practiced Instant Pot user. If you have more questions be sure to check your product instruction booklet.

There are lots of substitutions options you can do with this recipe. Don’t be afraid to experiment. The Instant Pot will make nearly any meat tender and delightful. I have also used stew meat that I had in my freezer from one of the farm cows we purchased. I have no idea what cut it came from the cow, but they call it “stew meat” because it more tough and needs to slow cook. You can also try making this in a slow cooker, but you’ll need to brown the meat and vegetables in a separate pan before adding it to the cooker. If you skip browning those ingredients, you won’t get as much flavor out of them. If you try a slow cooker instead of the instant pot, I would suggest cooking it on low for at least 8 hours. I have also added a picture of the plain dairy free yogurt option I used. If you don’t have a tree nut allergy then you can also use almond milk yogurt or cashew milk yogurt. Just make sure you get a “plain” one so it’s not too weirdly sweet.

Image of coconut milk plain yogurt
Plain Coconut Milk Yogurt option

If you don’t have fresh herbs on hand, you can use 2 tsp of poultry seasoning which usually contains similar herbs like rosemary, thyme, marjoram, garlic and pepper. Another good option is 2 Tbsp Herbs de Provence herb mixture which contains lavender. Lavender goes excellent with mushrooms.

Cube steak with lime.
CreditBarbara P. Fernandez for The New York Times

Cube steak is generally low in fat because there is very little marbling. The only added fat is the oil you’re using in this recipe. Serve a healthy portion of colorful vegetables for sides and you have a healthy meal.

Good luck with this recipe. It’s so delicious. Have fun experimenting too!

Did you try this recipe? What variations have you tried?

One thought on “Cube Steak with Mushrooms recipe…from scratch

  1. I tried this recipe again this weekend and it worked beautifully. This time I added a small jar of sliced (drained) green olives. If you’re an olive lover like us, you will LOVE the addition of the olives. It’s totally a beef stroganoff style flavor and so so good. 🙂


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