A hearty and comforting casserole featuring tender cube steak and mushrooms, perfect for a family meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:6 servings 1x
Category:Casserole
Method:Baking
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
2 pounds cube steak, cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 medium onion, chopped
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 cup beef broth
1 cup sour cream
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon paprika
1 cup shredded cheddar cheese
1 cup frozen mixed vegetables (peas, carrots, corn)
1 cup cooked egg noodles (optional)
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium-high heat. Season the cube steak pieces with salt and pepper, then add them to the skillet. Brown the steak on all sides, about 5-7 minutes. Remove the steak from the skillet and set aside.
In the same skillet, add the chopped onion and sliced mushrooms. Sauté until the onions are translucent and the mushrooms are tender, about 5 minutes. Add the minced garlic and cook for an additional minute.
Return the browned cube steak to the skillet. Pour in the beef broth, sour cream, Worcestershire sauce, thyme, and paprika. Stir until well combined.
If using, stir in the cooked egg noodles and frozen mixed vegetables.
Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let the casserole cool for a few minutes before serving. Garnish with chopped parsley.
Notes
For a spicier kick, add a teaspoon of crushed red pepper flakes to the beef mixture.
Substitute the cube steak with ground beef or turkey for a different texture and flavor.