Ingredients Beef Steak Cuts Baked Steak 1 Review Baked steaks with mushrooms in a creamy gravy are perfect for a cozy night in. Cube steaks are usually cut from the top round or top sirloin and pounded to help tenderize them. Slideshow: More Steak Recipes By Anna Painter Anna Painter Anna Painter is a trained culinary professional who has been testing, developing, and writing recipes for a decade. She was an associate editor at Food & Wine. Anna has worked on such freelance projects as The Smitten Kitchen Cookbook and Gluten-Free Girl Everyday. She is currently the culinary manager at Martha Stewart & Marley Spoon. Food & Wine's Editorial Guidelines Published on July 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Abby Hocking / Food & Wine Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 4 Ingredients 3 tablespoons unsalted butter 3 tablespoons vegetable oil 1 large onion, chopped 2 garlic cloves, minced Kosher salt Pepper 8 ounces mushrooms, stemmed and sliced 1/4 inch thick 2 teaspoons thyme 1/4 cup all-purpose flour Four 4-ounce cube steaks, about 1/2 inch thick 2 cups low-sodium beef broth 1/4 cup sour cream 1/4 teaspoon dry mustard Chopped parsley, for garnish Mashed potatoes and boiled peas, for serving Directions Preheat the oven to 400°. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add the onion and garlic and season with generous pinches of salt and pepper. Cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms are browned and softened, about 4 minutes. Transfer to a plate. Wipe out the skillet. Place the flour in a shallow bowl. Season the steaks generously with salt and pepper. Dredge the steaks in the flour and shake off the excess. Transfer the steaks to a plate. In the same skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add 2 of the steaks and cook over moderate heat, turning once, until browned, about 2 minutes. Transfer the steaks to a 9-by-13-inch baking dish. Wipe out the skillet. Repeat with the remaining steaks, oil and butter. Add the broth to the same skillet and bring to a simmer, scraping up the browned bits on the bottom. Cook until the broth reduces by half, about 10 minutes. Whisk in the sour cream and dry mustard. Return the mushrooms to the skillet and cook, stirring, until the mushrooms are coated in the sauce, about 1 minute. Remove the skillet from the heat and season the sauce with salt and pepper. Scrape the mushroom sauce over the steaks. Cover the baking dish with foil and bake for about 1 hour, until the steaks are tender. Remove from the oven and discard the foil. Garnish the steaks with parsley and serve warm. Pass the mashed potatoes and boiled peas at the table. Rate it Print