53 Reviews of Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce

From: HEP MEP

On May 25, 2006

Oh My Lordy-Lord! These were SO good! I probably used a little less pepper (didn't want to scare off the family, (and I stress a LITTLE)and added a little extra cream to make sure there would be plenty of sauce, but ven with my changes, they were fantastic. I made 5 of them - and wished I'd made six so I could have had another. The meat was so tender...the sauce, delicious. And I did get the fresh basil AND remembered to add it at the end. I served them with fresh asparagus and buttered pasta. (to sop up sauce with) We will be having this again....and again.... Thanks!

From: riffraff

On Feb 18, 2006

I used fat free half and half in an attempt to cut the fat a bit so it took a bit longer to reduce and thicken. The flavor wasn't compromised in my opinion. Great flavor from the crust on the steak. This is an excellant recipe to use cube steak and the instructions are dead on.

From: History Teacher

On Aug 6, 2006

I thought this was a fantastic recipe! However, I did make some changes to make it a bit healthier. First, I did not add as much pepper (not a big pepper fan). I then cooked the steaks according to the recipe, but substituted skim milk for the heavy cream. I used corn starch to thicken the sauce, as the cream would have made a heavier sauce than the skim milk. Also, I added the steaks back and let them cook in the sauce for about 10-15 minutes. It was soooo great! I am going to try to serve this recipe when I have a few guests over. It is by far the best recipe I have come across for cubed steaks, and it is very easy. Thanks for sharing!

From: Crabzilla

On Jun 3, 2006

Sandi!! For shame, wicked woman!! My son invited his g/f for dinner tonight to celebrate his HS graduation, sigh, end of an era. What a smashing hit this was. Just happened to have 4 cube steaks on hand. I made the recipe as stated, delish!! 10 stars!!! Next time, I would double the sauce, it's just THAT good, double the chopped basil (FRESH is a must for sure), and also double the garlic, and add some red pepper flakes, flay me - I'm a 12 stepper when it comes to heat/spice. I sprinkled the end result with chopped parsley (personal taste pref), but oh my, was it fine as is! My son hates parsley, we forgive him, he's young, but I thought it was a nice addition and colorful topping. SO SIMPLE with lush results - the sauce is worthy of a filet mingon or any other cut of meat - it's just THAT good. Now...can you get his g/f to leave?!!! LOL!

From: Tamaretta

On Feb 21, 2007

This ws a very easy and tasty meal. Reduced the amount of pepper...We all loved the cream sauce and I used evap milk instead of heavy cream.

From: Irish Rose

On May 31, 2006

I loved these and my husband thought they were too peppery. However, since he had stomach surgery last year, everything is too whatever. So, he is not a good judge. On the other hand, I am an excellent judge and I give these a 5*. BTW, I love your sense of humor and I give that a 5* also.

From: Dawnab

On Feb 20, 2006

We loved this, a great way to use cube steak, I bought the basil and forgot to put it in, but it was still flavorful and perfect served over egg noodles. It reminds me of a dish my mom made when we were kids and money was tight, will make again!

From: gr8cheff

On Jul 6, 2006

I thought that this was a really easy and tasty dish. I did add something to the sauce that i felt made it even better. Before you add the cream, add about 1/3 to 1/2 a cup of red wine, and let if reduce until most of the liquid is gone and it looks thicker, then add the cream, and continue with the rest of the recipe. It really adds a great flavor to the sauce.

From: Stacky5

On Mar 14, 2006

OUTSTANDING!!! OMG!!! This is incredible, and right with my budget for feeding many kids along with myself! The sauce is amazing! Made me feel like I was having a gourmet meal, at the same time, it was very kid-pleasing...Very rich tasting — that kind of taste that makes people wonder "what's in this?" YUM! The instructions are very easy to follow, even for a novice chef like me, but the results are phenomenol and guest-worthy. Thank you so much for posting this, Sandi! It's a DEFINITE keeper in my house! The kids all gave it an amazing 2 thumbs up (and Pube loved licking the plates!)

From: havensmommy

On Feb 9, 2007

My hubby doesn't like mushrooms so I tried it with chopped onions in the place of them and it was good too, but I love the mushrooms. I also wanted to add that since I make alot of the steaks, (I have 5 kids) it was a little hard to keep all the good stuff at the bottom of the pan from burning, but it is possible. Again, I love this recipe. I am going to the store right now, and the ingredients are on my list.