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Cube Steak with Wine and Mushroom Gravy


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Rate this recipe 4.5/5 (18 Votes)


  • 1 cup steak (approx 7 - 8 oz)
  • salt and pepper
  • 2 tsp olive oil
  • 3 Tbsp onion, finely diced
  • 1 clove garlic, minced
  • 1 cup mushrooms, sliced
  • 1 tsp beef bouillon powder
  • salt & pepper
  • 1 tsp cornstarch
  • 4 Tbsp water
  • 3 Tbsp red wine
  • 1 clove garlic, minced


Adapted from


Step 1

Season cube steak with salt & pepper and allow to rest 30 - 45 minutes.

In a large saucepan on medium heat, heat olive oil. Add onion and garlic and saute until fragrant. Add mushrooms and saute until softened. Remove mixture from pan and set aside.
Add cube steak to pan and brown on both sides. I sliced mine into strips first but this isn't necessary.

In a small saucepan, whisk together beef bouillon, salt & pepper, and cornstarch. Over medium heat, slowly whisk in water and wine. Cook and stir until thickened. Whisk in garlic. Pour over steak in frying pan.
Return mushroom mixture to pan as well.

Reduce heat and simmer, stirring every once in a while, until cube steaks are fully cooked and tender, at least 20 minutes. If you find the gravy has thickened too much simply add another spoonful or two or three of water.
Serve over rice or noodles.

That includes half of the steak and gravy and 1 cup of spaghetti. Throw some carrots on the side and you have a hearty and filling dinner for a reasonable amount of calories!
Oh, yeah, and it tastes craaaaazy good.
(For one serving of JUST the steak and gravy it is 274 calories, 7 carbs, 11 fat, 33 protein.)

AnonymousFebruary 10, 2013 at 4:25 AM
Cube steak is usually round steak put through the tenderizer, a small machine found in all butcher shops.

Krista QuintrellApril 8, 2013 at 3:50 PM
Just made this for dinner!! WOW...amazing..served over bow Tie pasta..but totally amazing!!


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