Springdell Cube Steak with Egg Noodles and Mushroom Cream Sauce


Hello everyone!  Jess here.  I’ve been loving the local mushrooms!  I had a cube steak thawed from the meat subscription and decided the two would make a fabulous combination!  The cube steak takes about 40 minutes to simmer and tenderize in this recipe, but if you want to save time, you could try tossing it into the slow cooker with the broth and onion, then just cook the egg noodles and mushroom sauce when you get home.  

I can’t really give exact amounts here, as I feel like a lot of this recipe is “to taste”, but here are the simple ingredients I used for this dish:

  • Oyster Mushrooms
  • Cream
  • Thyme
  • Butter
  • Cube Steak or Blade Steak
  • Garlic
  • Sherry 
  • Onion
  • Egg Noodles
  • broth/stock (I used beef bone broth, water works too)
  • Salt and Pepper
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Here are a bunch of oyster mushrooms from Fat Moon.  Let’s put them to work!

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In a medium pan, I melted some Amish Roll butter and sautéed a couple of cloves of minced garlic for about a minute before adding the mushrooms  along with some sprigs of thyme.  As things began to brown after a few minutes of stirring (the butter was getting absorbed by the mushrooms), I poured in some sherry, maybe 2 tablespoons, enough to help scrape up the browned bits off the bottom of the pan.  After the sherry evaporated, in went the cream, about a pint.  After the cream came to a gentle boil, I reduced the heat to a simmer and stirred as the cream reduced.  I salted and peppered to taste.  I reduced the cream to about half, when the consistency was to my liking.

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While all that was going on, I melted another pat of butter into a large pan before adding my cube steaks, and a coarsely chopped onion.  After a flip, I put in about 1 cup of my broth and let the steaks simmer gently for about 40 minutes.  A slow cooker would have worked here, too! While the mushroom sauce was reducing and the steaks were simmering, I cooked up the egg noodles according to the directions.  the noodles and the steak ended up on the plate topped with the mushroom sauce.  

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Below is a dinner I made a over the winter with beef blade steak, chicken stock, a pat of frozen thyme butter and shiitake mushrooms.  You can see it looks a little different, and tastes different as well, but there premise is the same.  

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No matter how you change it up, this is always such a delicious combo!  Hope you like it, too!

 


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A busy mother of two, Jess loves keeping her family fed by honest local food. She is involved with the Westford Community Garden Working Group, Friends of Fat Moon, and is the current chair of the Westford Strawberries 'N Arts Festival.