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    You are in: Home / Recipes / Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce Recipe
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    Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce

    Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce. Photo by SloppyJoe

    1/11 Photos of Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Sandi (From CA)'s Note:

    Ohhhh m'gawd, are these good or what? I don't like to toot my own horn, but TOOT! TOOT, TOOOOOOOOOOT!! The less expensive cube steak finally gets some respect here.

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR THE MEAT

    FOR THE CREAM SAUCE

    Directions:

    1. 1
      Season both sides of the cube steaks with kosher salt and cracked black pepper.
    2. 2
      Heat the oil and 1 tablespoon of the butter in a large skillet over med-high heat.
    3. 3
      Sauté the steaks for 4 minutes, then turn and finish cooking for 3 more minutes or until done to your liking. Move steaks to a plate and cover with foil.
    4. 4
      Melt the remaining 2 tablespoons of butter in the skillet over med-high heat and loosen any stuck bits of meat with a spatula.
    5. 5
      When hot, add the shallots and mushrooms with a loose attempt to keep them in a single layer as much as possible. Don’t stir for the first 2 minutes to give them a chance to caramelize on one side, then stir periodically for another minute or two until mushrooms are deep golden brown.
    6. 6
      Add the minced garlic and sauté until it becomes soft, about one minute.
    7. 7
      Add the cream and the steak juice from the cube steak plate and reduce the mixture by one-third. Season with salt and pepper to taste.
    8. 8
      Finally, add the basil, stir briefly, then plate the steaks with a generous portion of sauce on top.

    Ratings & Reviews:

    • on June 20, 2011

      55

      This turned out really great! A few things I did differently though was to just season my steaks by eyeballing and not using the recommended amount. I also cooked my steaks in a cast iron skillet which really browned them nice along with the mushrooms/shallots. I added a little white wine before reducing the sauce too. Great recipe for cube steaks!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2014

      45

      When I try a new recipe I try to use all the ingredients as shown and though I did cut the pepper slightly, I followed the directions to the letter. I will make the sauce again and again, it was that good and easy. However I was hoping this would be a cubed steak recipe that wasn't chewy but it was so I can only give it a 4 star. I will try it with other cuts of beef and even pork and chicken but will not waste my money on cubed steak again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2013

      55

      Just finished my first attempt at this and I must say I loved it. I used a tenderloin instead of cube and it was awesome. Be careful when reducing the sauce. Reduce too much and you might have a sauce that is too salty. Make sure your tasting throughout the reduction process. The smell reminded me of time spent in France and I will be making this again.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (72)

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    Nutritional Facts for Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce

    Serving Size: 1 (147 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 342.9
     
    Calories from Fat 308
    89%
    Total Fat 34.2 g
    52%
    Saturated Fat 19.7 g
    98%
    Cholesterol 104.4 mg
    34%
    Sodium 1798.2 mg
    74%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 1.6 g
    6%
    Sugars 1.1 g
    4%
    Protein 3.5 g
    7%

    The following items or measurements are not included:

    cube steaks

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