Savory Herb-Infused Smothered Cube Steaks
Enjoy a hearty meal with these Savory Herb-Infused Smothered Cube Steaks, where tender beef meets a rich sauce bursting with flavor. Perfect for a cozy dinner, this recipe combines succulent cube steaks with a medley of sautéed onions, mushrooms, garlic, and smoky bacon, all generously drizzled in a luscious red wine sauce. Enhanced with aromatic tarragon and crafted from simple ingredients, this dish guarantees comfort and satisfaction. Pair it with your favorite sides or serve it over creamy mashed potatoes for the ultimate experience.
2
Servings
N/A
Calories
12
Ingredients
Ingredients
cube steaks
2 (pounded to tenderize)
vegetable oil
4 tablespoons (divided)
onion
1 medium (thinly sliced)
brown button mushrooms
10 medium (sliced)
garlic cloves
4 (chopped)
bacon
6 slices (cooked until almost crisp)
flour
1/4 cup (for dredging)
seasoned salt
2 teaspoons (to taste)
black pepper
to taste (freshly ground)
red wine
1/2 cup (preferably dry)
chicken stock
1 to 1 1/2 cups (low-sodium recommended)
dried tarragon
1 1/2 teaspoons (for seasoning)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large sauté pan, heat 2 tablespoons of vegetable oil over medium-high heat.
3
While the oil heats, mix together the flour and seasoned salt in a shallow dish.
4
Dredge each cube steak in the flour mixture, ensuring both sides are well coated. Set aside any remaining flour for later use.
5
Once the oil is hot, carefully place the coated cube steaks in the pan and sear for about 3 minutes on each side, or until they develop a nice golden crust.
6
Transfer the seared steaks to a baking dish that has been lightly coated with non-stick spray.
7
In the same sauté pan, add the remaining 2 tablespoons of oil. Add the sliced onions, and sauté for 5 minutes until softened.
8
Next, add the sliced mushrooms and continue sautéing for another 5 minutes until they are tender and browned.
9
Stir in the chopped garlic and cook for an additional minute until fragrant.
10
Sprinkle 1 tablespoon of the reserved flour into the pan, stirring to combine with the vegetable mixture. Cook for 2 minutes to eliminate the raw flour taste.
11
Pour in the red wine, allowing it to simmer briefly before adding the chicken stock. Stir the mixture and let it cook until it reaches your desired consistency, adding more stock if it becomes too thick.
12
Finally, fold in the crispy bacon, dried tarragon, and do a final seasoning with salt and freshly ground black pepper to taste.
13
Pour the sauce mixture over the prepared cube steaks in the baking dish, making sure they're well covered.
14
Cover the baking dish with foil and bake in the preheated oven for 45 minutes, allowing the flavors to meld and the steaks to finish cooking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Herb-Infused Smothered Cube Steaks?
It is a hearty beef dish featuring tender cube steaks smothered in a rich sauce made with red wine, mushrooms, onions, and bacon.
How many servings does this recipe make?
This recipe is designed to yield 2 servings.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What ingredients are used to coat the steaks?
The steaks are dredged in a mixture of 1/4 cup flour and 2 teaspoons of seasoned salt.
How long should I sear the cube steaks?
Sear the steaks for approximately 3 minutes on each side until they develop a golden crust.
What type of mushrooms work best for this recipe?
The recipe calls for 10 medium brown button mushrooms, sliced.
Can I substitute the red wine in the sauce?
Yes, while a dry red wine is preferred for flavor, you could use additional beef or chicken stock with a splash of balsamic vinegar as a substitute.
How long do the steaks need to bake?
The dish should bake in the oven for 45 minutes while covered with foil.
What kind of oil is used for frying?
The recipe uses 4 tablespoons of vegetable oil, divided between searing the meat and sautéing the vegetables.
How many garlic cloves are required?
You will need 4 garlic cloves, chopped.
What herb provides the primary aromatic flavor?
Dried tarragon is used to provide a unique herb-infused flavor to the sauce.
How should the onions be prepared?
You should use one medium onion, thinly sliced.
When do I add the bacon to the dish?
The cooked bacon is folded into the sauce mixture just before pouring it over the steaks.
Can I use beef stock instead of chicken stock?
Yes, while the recipe suggests chicken stock, beef stock is a perfectly suitable and savory alternative.
What should I do with the remaining flour after dredging?
Set it aside, as 1 tablespoon of the reserved flour is used later to thicken the sauce.
Why is the baking dish covered with foil?
Covering with foil helps the flavors meld and prevents the sauce from drying out during the 45-minute bake time.
How should the bacon be cooked initially?
The bacon should be cooked until it is almost crisp before being sliced or chopped for the sauce.
How long do I sauté the garlic?
Sauté the chopped garlic for about one minute until it becomes fragrant.
What if the sauce becomes too thick while simmering?
You can add more chicken stock to the pan until the sauce reaches your desired consistency.
How many total ingredients are in this recipe?
There are 12 main ingredients in this recipe.
Is it necessary to use low-sodium chicken stock?
Low-sodium stock is recommended to better control the saltiness of the final dish.
What sides pair well with smothered cube steaks?
This dish is excellent served over creamy mashed potatoes or alongside roasted vegetables.
What is the first step of the recipe?
The first step is to preheat your oven to 350 degrees Fahrenheit.
How do I ensure the flour taste is removed from the sauce?
Cook the flour and vegetable mixture for at least 2 minutes before adding the liquids.
What type of seasoned salt is used?
The recipe specifies 2 teaspoons of seasoned salt, or you can adjust to your personal taste.
How should the cube steaks be prepared before dredging?
The cube steaks should be pounded to ensure they are tenderized.
Can I use fresh tarragon?
Yes, though you may need to increase the amount as fresh herbs are generally less potent than dried ones.
What color should the mushrooms be when sautéing?
Sauté the mushrooms for about 5 minutes until they are tender and browned.
Do I need to grease the baking dish?
Yes, lightly coat the baking dish with non-stick spray before adding the seared steaks.
What is the role of red wine in the recipe?
The red wine is used to deglaze the pan and provide a rich, luscious base for the sauce.