Cubed Steak With Red Wine
Tender cubed steak simmered in a rich red wine sauce with mushrooms and buttery flour base, perfect for comforting dinners and flavorful family meals.
Ingredients
Instructions
- Saute the cubed steak in about 1 to 2 tablespoons of butter over medium heat for about 3 minutes on each side.
- Remove the cubed steak and set aside. In the same pan, saute the mushrooms until browned.
- Sprinkle flour over the mushrooms and melted butter, then blend in.
- Add red wine and beef stock, and cook until the mixture comes to a boil.
- Return the cubed steak and its juices to the dish and simmer briefly before serving.
Tips & Substitutions
For a richer flavor, let the cubed steak marinate in red wine for an hour before cooking. If you don't have beef stock, a combination of water and soy sauce can work as a substitute. To achieve a more tender steak, consider using a meat mallet to pound the meat before cooking. Always sauté mushrooms until they are golden brown to enhance their earthy flavor.
Serving Suggestions
Serve the cubed steak with a side of creamy mashed potatoes or crusty bread to soak up the delicious sauce. A fresh green salad or steamed vegetables can complement the richness of the dish. This recipe pairs beautifully with Spiced Cocktail Meatballs for a delightful meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the dish on the stovetop over low heat, adding a splash of beef stock or water to maintain moisture. Avoid reheating in the microwave as it can toughen the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Cubed Steak With Red Wine contains roughly 844 calories, with 17g protein, 22g carbohydrates, and 71g fat. It is an excellent source of protein (34% of the Daily Value) and vitamin D (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1193mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of cubed steak?
Yes, you can substitute cubed steak with other cuts of beef like sirloin or flank steak. Just ensure to adjust the cooking time as different cuts may require varying lengths of time to become tender.
What type of red wine is best for this recipe?
A dry red wine, such as Cabernet Sauvignon or Merlot, works best for this recipe. These wines add depth and richness to the sauce. Avoid using sweet wines, as they can alter the flavor profile of the dish.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to the point of adding the cubed steak back into the sauce. Store it in the refrigerator and reheat it gently before serving. This can enhance the flavors as they meld together overnight.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).