Saucy Cubed Steak
A hearty and creamy beef dish featuring tender cubed steak in a mushroom and yogurt sauce, perfect for comforting dinners and meat lovers alike.
Ingredients
Instructions
- In a nonstick skillet sprayed with cooking spray, brown the beef cubed steak on both sides, searing in juices.
- In a bowl, mix the cream of mushroom soup, plain low-fat yogurt, and dry white wine to create the sauce.
- Add the drained sliced mushrooms to the skillet with the browned steak.
- Pour the mushroom soup mixture over the steak and mushrooms.
- Simmer gently until the steak is cooked through and the sauce is heated, about 10-15 minutes.
Tips & Substitutions
To enhance the flavor of the sauce, consider adding garlic powder or onion powder to the soup mixture. For a lighter version, you can substitute the plain low-fat yogurt with Greek yogurt. If you prefer a different texture, try using fresh mushrooms instead of canned ones, or experiment with different cuts of beef. This dish pairs well with mashed potatoes or rice to soak up the delicious sauce.
Serving Suggestions
Serve the saucy cubed steak over a bed of fluffy rice or creamy mashed potatoes for a comforting meal. Steamed green beans or a side salad would complement the dish nicely. For a heartier option, consider serving it with crusty bread to soak up the savory sauce. This recipe makes a wonderful main dish, especially for busy weeknights.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it in a covered dish, checking every 30 seconds to avoid overcooking the beef.
Nutrition & Diet Analysis (per serving)
Each serving of Saucy Cubed Steak contains roughly 270 calories, with 8g protein, 20g carbohydrates, and 18g fat. It is an excellent source of vitamin D (70% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 692mg per serving (30% 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 other types of meat for this recipe?
Yes, while beef cubed steak is traditional, you can substitute with pork or chicken if desired. Adjust the cooking time accordingly, as different meats may require varying times to cook through. Always ensure any meat reaches a safe internal temperature before serving.
Is there a vegetarian option for this dish?
Absolutely! You can replace the beef with hearty vegetables such as portobello mushrooms or eggplant, and use vegetable broth instead of the beef juices. The cream of mushroom soup can remain the same, or you could opt for a homemade version using vegetable stock and cream for a rich sauce.
How can I make the sauce thicker?
To thicken the sauce, you can add a cornstarch slurry (mixing equal parts cornstarch and cold water) to the simmering sauce. Alternatively, allow the sauce to simmer longer uncovered, which will reduce the liquid and concentrate the flavors. Just be careful not to overcook the steak in the process.
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).