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: 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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ShellOk

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Barnsdall, Oklahoma, USA

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Reviewed: Jan. 19, 2009

Husband & son really liked this. I did too, but for my steak next time I'll put much less mustard. For my taste the mustard overpowered the worcestershire sauce. Just a personal preference. The steaks were tender. Definitely a good go-to recipe for a quick dinner.

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Michelle

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

Easy, quick and good. Would make again.

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DebL

Cooking Level: Intermediate

Living In: Sandy Hook, Connecticut, USA

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Reviewed: Nov. 27, 2008

very easy to make. I chose to skip the mustard since the worcestershire sauce added during cooking adds enough flavor. thanks! It's a tad better than my mom's traditional cube steak which makes it my own new tradition.

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simplyjensmith

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Reviewed: Nov. 17, 2008

I'll definitely make this again! Quick and easy, the w'shire sauce and mustard is a great combination. Made this with canned mushroom slices and it was fine.

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Richard G

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Reviewed: Nov. 16, 2008

Was skeptical to be honest when trying this with the mustard "paste" but it was actually a nice twist on a typical Southern dish.... the boys loved it so I would definately make it again. Had to substitute a can of sliced mushrooms for the fresh but it was still very tasty.

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earlybird0367

Cooking Level: Expert

Living In: Newnan, Georgia, USA

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Reviewed: Nov. 7, 2008

Very simple and easy recipe. Not a lot of flair, but it makes for a quick week night meal. I left off the mustard, because it seemed a little unusual, but doubt it changed the overall taste much.

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Cafe Martin

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2008

very easy!! steaks have a lot of flavor with little effort!!! i will be making this one again.....

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mama2boys

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2008

This recipe had a very good flavor! The mustard did add something different and good to the taste. Even my 6 year old tasted that! It was easy to prepare and made for a wonderful meal!

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TKANE

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Reviewed: Oct. 20, 2008

I will definitely make this again. It was very tasty. I didn't have the mushrooms but I substituted sweet peppers and it was fine. Cube steaks are a little tough but perhaps w/some tenderizer could be better. Next time.

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selina777

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Oct. 18, 2008

I TOO WAS LOOKING FOR A NEW WAY TO FIX CUBE STEAKS AND I FOUND THIS. IT IS GREAT! ! MY HUSBAND REALLY LIKED IT. THE MUSTARD AND WORCHESTERSHIRE ADD SO MUCH FLAVOR. I WILL DIFFENTLY BE PUTTING THIS RECIPE ON MY MONTHLY MENU LIST. THANKS, MARE! !

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Rhonda H

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Reviewed: Sep. 23, 2008

This was a great way to use inexpensive cube steaks! I was worried when it said to simmer the steaks because there was almost no liquid, but it worked fine once I put the lid on because some liquid was produced. Very good meal with some buttered egg noodles!

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BETHANNE770

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2008

I loved this! made it just the way the recipe called and it was a very good dish and my new way of doing cube steak. Thanks!

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jen j.

Cooking Level: Professional

Home Town: Marion, Indiana, USA

Living In: Sweetser, Indiana, USA

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Reviewed: Aug. 27, 2008

Very quick! Very flavorful! This is a keeper! My hubby loved it! I didn't measure, so probably used more Worchestershire and I used a more onion cause thats what we like. I also used horseradish mustard and liked that flavor, but reg dijon would have done just fine. I made it with beefy rice and served it on top. Excellent! No extra sauces needed. No leftovers.

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love2cook

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Reviewed: Aug. 19, 2008

I liked the combination of flavors, but the meat literally just fell apart in the pan. Therefore, it just became a mess. I even made a gravy to try and hide the horrendous results, but my husband did not care for it. He thought it was too salty and it tasted about as good as it looked. At least my children who are 3 and 5 years in age ate it without complaining. So that's a positive. I am stumped on this one!

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CFUCHSLAO

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Hato Rey, San Juan, Puerto Rico

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Reviewed: Aug. 10, 2008

Such a tasty and different recipe. So simple and quick to make. We used baby portabella mushrooms, yummy!

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Jul. 17, 2008

The first time I made this the meat was a little tough although the flavor was excellent. I said I'd make it again using a more tender cut of beef. BUT...I had more cube steak to use and decided to give the recipe another try. This time not only was the flavor excellent, the meat was tender. I did change the order of preparation, I sauteed the onions, mushrooms, parsley & worcestershire sauce first, then removed that from the skillet and browned the meat - no more - spread the mustard on top and sprinkled with more w. sauce - then added the veggies to simmer covered for the 5 minutes. Did that make the difference? I don't know but I'll make it this way next time too...

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gapch1026

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Reviewed: Jun. 25, 2008

This is a great way to add a wonderful taste to regular cube steaks. This dish was very tasty.

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Crystal pannell

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Reviewed: May 27, 2008

Great recipe - added a few extra spices. Even had to use honey mustard b/c I was out of dijon. Still turned out great. My 4 yr old loved it and so did my husband.

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Little Southern Mama

Cooking Level: Expert

Home Town: Lagrange, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 11, 2008

I'm sorry but it tasted like hamburger. Maybe try marinating the steaks overnight, it may give it a little more flavor. It was a lot of work for a dish that just tastes like a fried up hamburger with mushrooms and onions.

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