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Cube Steak & Chili Sauce: A Hearty Comfort Classic

The aroma of simmering beef, a subtle tang of chili sauce, and the warmth radiating from the kitchen – these sensations instantly transport me back to my grandmother’s cozy farmhouse. She always had a pot of something delicious bubbling away on the stove, and her cube steak in chili sauce was a particular favorite. It wasn’t fancy, but it was pure comfort on a plate, a testament to the power of simple ingredients transformed by time and love. The meat, tender enough to cut with a fork, bathed in a rich, slightly sweet sauce, served over creamy mashed potatoes – a memory I cherish and a dish I’m excited to share.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4-5
Dietary Type: Varies (can be gluten-free with GF modifications)

Ingredients

4-5 cube steaks
1 (2 1/2 ounce) package dry onion soup mix
1 cup water
1 teaspoon minced dried onion
1/2 teaspoon Penzey’s Beef Roast Seasoning (or your preferred beef seasoning)
1 (8 ounce) can tomato sauce
Salt and pepper, to taste
2 tablespoons bottled chili sauce (adjust to taste for desired spiciness)
2-3 tablespoons oil (vegetable, canola, or olive oil)
1 (8 ounce) can sliced mushrooms, drained

Equipment Needed

Dutch oven (or heavy-bottomed pot with a lid)
Measuring cups and spoons
Tongs or spatula

Instructions

Prepare the Cube Steaks: Lightly pat the cube steaks dry with paper towels. This helps them brown nicely. Season generously with salt and pepper to taste.
Sear the Cube Steaks: Heat the oil in a dutch oven over medium-high heat. Once the oil is shimmering (but not smoking), carefully place the seasoned cube steaks in the pot, making sure not to overcrowd it. You might need to work in batches. Sear the steaks for 2-3 minutes per side, until nicely browned. Remove the browned steaks from the pot and set aside.
Create the Base Sauce: In the same dutch oven, add the onion soup mix, water, minced dried onion, and beef roast seasoning. Stir well to combine, scraping up any browned bits from the bottom of the pot. These browned bits add tremendous flavor to the sauce.
Simmer with Cube Steaks: Return the browned cube steaks to the dutch oven, nestling them into the sauce. Bring the sauce to a simmer, then reduce the heat to low, cover the pot with a lid, and let it simmer gently for 30 minutes. Check on it occasionally to ensure it’s not sticking or burning.
Add Remaining Ingredients: After 30 minutes, add the tomato sauce, chili sauce, and drained sliced mushrooms to the pot. Stir gently to combine everything.
Final Simmer: Cover the dutch oven again and continue to simmer on low heat for another 30 minutes, or until the cube steaks are very tender and the sauce has thickened slightly.
Taste and Adjust: Taste the sauce and adjust the seasoning as needed. You might want to add more chili sauce for extra heat or a pinch of salt and pepper to balance the flavors.
Serve: Serve the cube steak and chili sauce hot, ladled over your choice of sides.

Expert Tips & Tricks

Browning is Key: Don’t skip the searing step! Browning the cube steaks creates a rich, flavorful crust that significantly enhances the overall taste of the dish.
Customize the Heat: Adjust the amount of chili sauce to your preference. Start with the recommended amount and add more to taste for a spicier dish. You can also use different varieties of chili sauce, from mild to fiery, to create your desired level of heat.
Tenderizing Tough Cuts: Cube steak can sometimes be a little tough. Slow simmering in the sauce helps to tenderize the meat, making it melt-in-your-mouth delicious.
Thickening the Sauce: If the sauce is too thin at the end of the cooking time, you can remove the cube steaks from the pot and simmer the sauce uncovered over medium heat until it reaches your desired consistency. You can also thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
Deglazing the Pan: Make sure to scrape up those browned bits from the bottom of the pan when you add the liquid. Those bits of flavor are called fond, and they add depth to your sauce.
Gluten-Free Option: Ensure the onion soup mix is gluten-free or substitute it with a homemade blend of dried onion flakes, beef bouillon, and other seasonings.

Serving & Storage Suggestions

Serving: This cube steak and chili sauce is incredibly versatile. It’s delicious served over mashed potatoes, rice, egg noodles, or even creamy polenta. A side of steamed green beans or a simple salad complements the richness of the dish. Garnish with a sprinkle of fresh parsley or a dollop of sour cream for extra flair.

Storage: Leftover cube steak and chili sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it in freezer-safe containers for up to 2-3 months.

Reheating: To reheat, simply warm the cube steak and chili sauce in a saucepan over low heat, stirring occasionally, until heated through. You can also microwave it in short intervals, stirring in between, to prevent it from splattering. If frozen, thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	320 kcal	16%
Total Fat	18g	23%
Saturated Fat	6g	30%
Cholesterol	90mg	30%
Sodium	850mg	37%
Total Carbohydrate	15g	5%
Dietary Fiber	3g	12%
Sugars	7g	–
Protein	25g	50%

Percent Daily Values are based on a 2000 calorie diet.

Variations & Substitutions

Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for an extra spicy kick.
Vegetable Boost: Add other vegetables to the pot, such as diced bell peppers, carrots, or celery.
Wine Infusion: Add a splash of red wine to the pot along with the water for a deeper, more complex flavor.
Creamy Version: Stir in a dollop of sour cream or Greek yogurt at the end of cooking for a creamier sauce.
Mushroom Lovers: Use a variety of mushrooms for more complex flavors. Consider shiitake, oyster, or cremini mushrooms.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef?
A: While cube steak is traditional for this recipe, you could substitute other cuts of beef, such as round steak or chuck roast. However, you may need to adjust the cooking time to ensure the meat is tender.

Q: Can I make this in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sear the cube steaks as directed, then transfer them to the slow cooker along with all the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours, or until the meat is very tender.

Q: What can I use instead of onion soup mix?
A: If you don’t have onion soup mix, you can create your own blend by combining dried onion flakes, beef bouillon, garlic powder, onion powder, and a pinch of salt and pepper.

Q: How do I prevent the cube steak from becoming tough?
A: The key is to simmer the meat gently over low heat for a long enough time. This allows the collagen in the meat to break down, resulting in a tender and juicy dish.

Q: Can I add beans to this dish?
A: Yes, adding beans is a great way to make this dish even heartier. Kidney beans or pinto beans would be a good choice. Add them to the pot along with the tomato sauce and mushrooms.

Final Thoughts

This Cube Steak & Chili Sauce recipe is more than just a meal; it’s an invitation to slow down, savor the simple things in life, and create memories in the kitchen. Don’t be afraid to experiment with the flavors and adjust the recipe to your liking. I encourage you to try this recipe and share your feedback with me! Pair it with a crisp green salad and a glass of your favorite red wine for a truly satisfying and comforting meal. Happy cooking!

Cube Steak & Chili Sauce Recipe