Melt-in-Your-Mouth Salisbury Style Cube Steak
This delightful dish transforms traditional cube steak into a tender and succulent delight, braised to perfection in a rich and savory sauce that’s reminiscent of classic Salisbury steak. Inspired by Alton Brown and adapted from a popular recipe published by Nick Kindlesperger at Serious Eats, this meal features golden-brown cube steaks simmered with caramelized onions, earthy mushrooms, and a hint of red wine. Perfect for a comforting family dinner, this one-dish meal is sure to impress with its robust flavors and satisfying texture, especially when served atop a bed of creamy mashed potatoes.
4
Servings
300
Calories
13
Ingredients
Ingredients
cube steak
1 lb (cut into 4 pieces (1/4 pound each))
all-purpose flour
1/2 cup (for dredging)
salt
1 teaspoon (to taste)
freshly ground black pepper
1/2 teaspoon (to taste)
butter
3 tablespoons (divided)
canola oil
2 tablespoons (divided)
onion
1/2 medium (thinly sliced)
garlic cloves
2 (minced)
button mushrooms
1/2 lb (thinly sliced)
red wine
3/4 cup (for sauce)
Worcestershire sauce
1 tablespoon (for sauce)
Dijon mustard
1/2 tablespoon (for sauce)
beef stock
3/4 cup (for sauce)
Instructions
1
Preheat the oven to 250°F and position the oven rack in the lower middle.
2
In a shallow dish, combine the all-purpose flour, salt, and freshly ground black pepper. Dredge both sides of each cube steak in the flour mixture, shaking off any excess.
3
Heat 1 tablespoon each of butter and canola oil in a Dutch oven over medium-high heat. Once shimmering, add two of the cube steaks. Sear for about four minutes on each side until golden brown. Remove the seared steaks and set aside on a plate. Repeat the process with the remaining two cube steaks, adding more butter and oil as necessary.
4
Once all steaks are browned, carefully discard any excess fat from the Dutch oven. Add the remaining butter and canola oil, and reduce the heat to medium-high. When the oil is hot again, add the sliced onion, minced garlic, and mushrooms. Cook while stirring frequently until the onions are caramelized and mushrooms are tender, approximately three minutes.
5
Pour in the red wine and use a wooden spatula to scrape up any flavorful brown bits from the bottom of the pot. Add the Worcestershire sauce, Dijon mustard, and beef stock, stirring until well combined.
6
Nestle the cube steaks back into the sauce, ensuring they are covered as much as possible. Cover the Dutch oven with a lid and transfer it to the preheated oven. Let it braise for about 25 minutes, or until the meat is very tender.
7
Serve the cube steaks smothered in the delicious sauce alongside a generous helping of mashed potatoes.
Nutrition Information
16.3g
Fat
20g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is one pound of cube steak, cut into four 1/4-pound pieces.
At what temperature should I preheat my oven?
The oven should be preheated to 250°F.
Where should the oven rack be positioned?
The oven rack should be positioned in the lower middle of the oven.
What ingredients are in the dredging mixture?
The dredging mixture consists of 1/2 cup all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper.
What type of fat is used to sear the cube steaks?
A combination of butter and canola oil is used for searing.
How long should each side of the cube steak be seared?
Each side should be seared for about four minutes until golden brown.
Why is the steak seared in batches?
Steaks are seared two at a time to ensure they brown properly without overcrowding the Dutch oven.
What vegetables are added to the sauce?
The sauce includes 1/2 a thinly sliced medium onion, 2 minced garlic cloves, and 1/2 pound of thinly sliced button mushrooms.
How long do I cook the onions and mushrooms?
Cook them for approximately three minutes until the onions are caramelized and mushrooms are tender.
What is used to deglaze the Dutch oven?
3/4 cup of red wine is used to deglaze the pot and scrape up the brown bits.
What liquids are added to make the sauce?
The sauce is made from red wine, Worcestershire sauce, Dijon mustard, and beef stock.
How long does the meat braise in the oven?
The meat should braise for about 25 minutes until it is very tender.
What is the recommended serving suggestion?
It is best served smothered in the sauce alongside a generous helping of mashed potatoes.
How many calories are in one serving of this dish?
There are 300 calories per serving.
What is the protein content per serving?
Each serving contains 22.5 grams of protein.
How much fat is in this recipe?
There are 16.3 grams of fat per serving.
What is the carbohydrate count per serving?
Each serving contains 20 grams of carbohydrates.
Who inspired this Salisbury style cube steak recipe?
This recipe was inspired by Alton Brown and adapted from a recipe by Nick Kindlesperger at Serious Eats.
How many total ingredients are required?
The recipe requires 13 ingredients.
What is the serving size for this recipe?
The recipe makes 4 servings.
Do I need to cover the pot when it goes in the oven?
Yes, cover the Dutch oven with a lid before transferring it to the oven.
What should I do with the excess fat after searing the steaks?
You should carefully discard any excess fat from the Dutch oven before starting the sauce.
Can I use a different type of mushroom?
While button mushrooms are specified, you can likely substitute other varieties like cremini.
How much Dijon mustard is used?
The recipe calls for 1/2 tablespoon of Dijon mustard.
What kind of beef stock is needed?
The recipe requires 3/4 cup of beef stock for the sauce.
Is salt and pepper used to taste or in specific amounts?
The recipe specifies 1 teaspoon of salt and 1/2 teaspoon of black pepper, both to taste.
What is the total amount of butter used?
A total of 3 tablespoons of butter is used, divided between the searing and the sauce.
What is the role of the Worcestershire sauce?
One tablespoon of Worcestershire sauce is used to add savory depth to the sauce.
What technique is used to cook the meat in the sauce?
The meat is cooked using a braising technique in the oven.
What tags describe this recipe?
Tags include cube steak, salisbury steak, one dish meal, comfort food, and beef recipe.