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Cube Steaks with Mushroom Gravy (Instant Pot)

Cube steaks are one of those meals that my husband enjoys but that I do not make on a regular basis.  Upon scanning the freezer for meats that I wanted to use last week, I decided to include cube steaks.  I am not a cube steak expert, but below is how I prepared them and they were fantastic.  I'm going to try and weave them into our meals more often!  Since I was short on time, I used my Instant Pot; however, a slow-cooker can also be used. 

  • 8 cube steaks
  • ~1/2 c diced mushrooms (I used baby bellas/cremini)
  • ~ 1/2 c thinly sliced onion
  • 2 c beef stock
  • 1 c milk
  • 4 TBSP butter
  • 1/4 c flour
  • salt and pepper to taste
  • ~2 TBSP oil
  1. Season both sides of each cube steak with salt and pepper.  Add 1 TBSP of oil to the stainless steel insert and add 4 cube steaks.  Using the 'Saute' function, sear both sides of the cube steaks for 6 minutes, turning to the other side after 3 minutes.  Remove and set aside and repeat the process with the remaining 4 cube steaks. 
  2. In a small saucepan over low-medium heat, melt the butter; add in the mushrooms and onions and cook for about 5-7 minutes, stirring occasionally.  Next, add in the flour and continue cooking for about 1-2 minutes, incorporating all of the flour.  Add the beef stock to the saucepan, whisking as you pour it in.  Add in the milk and continue whisking and cooking until thickened (about 8 minutes or so).  Season with salt and pepper; if using an unseasoned homemade beef stock, you will need to add around 1 tsp of salt (more/less to taste).
  3. Once the sauce is prepared and the cube steaks are seared on both sides, add both to the Instant Pot insert and pressure cook for 25 minutes. 
  4. Serve with sides/vegetable of your choice; mashed potatoes are recommended as they pair well with the gravy.  Enjoy!
Notes: If using a slow-cooker, adjust step 1 by sauteing the cube steaks in a skillet and step 3 by cooking on 'high' for around 6 hours (or until steaks are  fork-tender). 

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