recipe reviews for:

Mushroom Cube Steaks

“WHEN my husband retired, we sold our home and traveled the country for 10 years in our house trailer. It was wonderful meeting people from all over. We tried foods we never ate before and exchanged recipes. This hearty, tasty main dish from a traveling friend has become one of our favorites. It's easy to prepare for any number of people. -Marie Ritchie, Apple Valley, California”

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Reviewed: Nov. 11, 2009

I skipped the flour because my son is allergic and I didn't have any parsley, but otherwise followed the recipe and it was great.

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Rebecca in WA

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Salkum, Washington, USA

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Reviewed: Nov. 2, 2009

The only way I have ever prepared cube steaks is 'Chicken Fried'. Wanted something different tonight and gave this recipe a try. HUGE hit with the family, excellent flavor. The only things I did different were to add some chopped green pepper (garden cleanup) with the onions and to deglaze the pan with a bit of red wine after browning the steaks. The steaks came out SO tender..this recipe is a keeper!

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WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: Oct. 19, 2009

this recipe rocks,its easy and i kept the plate of meat warm by putting covered in tinfoil over my cooking potatoes,until the onions and mushrooms were done, in our home there cannot be enough onions and mushrooms,also added a little garlic to the pan,cut it with a fork good,

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stormy

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Reviewed: Sep. 30, 2009

I prepared this steak over the weekend and it was a hit!! I have 3 young daughters and my husband to feed. Sometimes I get lazy and make the same things over and over. This recipe was a nice change and a great way to use things I cook with often. Thanks for being kind enough to share.

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mulberrykitty

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Reviewed: Sep. 26, 2009

a little dry but had a really good flavor.

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Kimberly

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2009

I wasn't expecting a lot from this recipe but it was really good!! I used cubed pork (since that's what I had) and added some water a few times after the meat was added back to the pan. Yummy, thanks so much!

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Megsmind

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Reviewed: Jun. 29, 2009

Thank you for this delicious recipe, Marie. I made it just as you directed, but I added a splash of red wine. I served it over whole wheat noodles, which we hadn't used before. The sauce was delicious.

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totallycooked

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Reviewed: Jun. 1, 2009

The flavor was really awesome. I added minced garlic and onions. The only thing is that mine did not turn out tender. Cube steak is pretty much the same so I am wondering why mine was a little tough when so many reviews said it was tender. Otherwise a super quick and tasty recipe. Thanks for sharing!

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Laura

Cooking Level: Expert

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Reviewed: May 31, 2009

My husband loved this. I did add a little wine and water to deglaze the pan after mushrooms cooked. The meat needed to simmer 10-12 minutes to be cooked through. Wonderful flavor, quick cooking - will definitely make again.

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leslie

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Reviewed: May 28, 2009

Like another reviewer mentioned, I've pretty much only pan fried these before with just S&P - so this was a great, fast, & easy alternative. Since I wanted to use it up I added some zucchini and also bell pepper in with the mushrooms. Nice one pot meal!

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De Steno

Cooking Level: Expert

Home Town: Brooklyn Park, Minnesota, USA

Living In: Elk River, Minnesota, USA

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Reviewed: May 22, 2009

I cooked these much longer than called for to make them tender - I cooked them covered for about 45 minutes on simmer and they were delicious! Have already made this twice. Love the flavor!

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MERMAR

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2009

I'd give this more than 5 stars if I could! This was a wonderful dish and a definite keeper! Like the other readers have noted, don't skip the mustard. I've never put dijon mustard on a cube steak before and after eating this dish, I always will! I also added some extra onions, just because I love onions and coated the meat with a little more flour. I served this over egg noodles, with a side of asparagus with parmesean cheese sprinkled on top. Thanks for a fabulous recipe!

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momcat63

Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

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Reviewed: Apr. 7, 2009

Very good and simple! do NOT leave out the mustard, wouldn't be the same at all and boring! Iloved it and made exactly as written. Could have "maybe" used a bit more simmering substance such as beef broth to make it even fall apart tender, but like I said, loved it as is.

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DRA

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Reviewed: Mar. 22, 2009

these were absolutley yummy...........

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carolina

Cooking Level: Expert

Home Town: Goldsboro, North Carolina, USA

Living In: Amherst, Ohio, USA

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Reviewed: Mar. 16, 2009

This recipe is very quick and easy. It's also very tasty. I've made it a couple of times now. It doesn't have a "wow" factor, which is why I only gave it 4 stars, but it is great comfort food.

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PICANTE

Cooking Level: Expert

Home Town: Corning, New York, USA

Living In: North Attleboro, Massachusetts, USA

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Reviewed: Mar. 9, 2009

I tried this recipie for 4 people tonight and I needed to add a little chicken broth to the mushrooms and onions. My family loved it. The steaks were tender, juicy and still a little crusty on the outside- Great recipie.

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KB from NC

Cooking Level: Expert

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Reviewed: Mar. 3, 2009

Excellent. One reviewer suggested to leave out the dijon mustard, but I have to vehemently disagree with that. The combination of dijon mustard with Worchestershire sauce is GREAT. I added a pinch of tarragon and deglazed the mushrooms with a touch of dry sherry. I LOVE this recipe and will share it with my family next time we're all home at the same time!

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Dawn

Cooking Level: Intermediate

Home Town: Clarkston, Michigan, USA

Living In: Eastpointe, Michigan, USA

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Reviewed: Feb. 22, 2009

This was a quick and easy recipe! It tasted great. I will probably use less mustard next time just because I'm not a big mustard fan. It was really good and would make it again.

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Laura

Cooking Level: Intermediate

Living In: Greenville, South Carolina, USA

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Reviewed: Jan. 24, 2009

Tastes good, but the meat was too tough and chewy.

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Jill Jones

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Reviewed: Jan. 20, 2009

This was a great quick and easy recipe the only thing wrong is it didnt have enough sauce so i added red wine and had a little sip myself ummm not being a alchol drinker i felt that sip lol lol anyway i served it ontop of egg noodles and with a salad "PERFECTO"

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