Sour Cream Cubed Steaks are browned and then baked in a tangy sauce – tender and amazing!
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Watch me Cook this Recipe for Sour Cream Cubed Steaks:
Looking for another way to cook cubed steaks? Try my Steak Sandwiches (with Burger Sauce)
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Yield: 6
Sour Cream Cubed Steaks
Sour Cream Cubed Steaks in a tangy sauce – baked to tender perfection.
Prep Time
10 minutes
Cook Time
2 hours
Total Time
2 hours 10 minutes
Ingredients
- 6-8 cubed steaks
- 1 1/4 c flour
- 3/4 tsp dry mustard
- 3/4 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- butter & extra virgin olive oil as needed
- 1 small onion
- 2 cloves garlic
- 1/3 c soy sauce
- 1/4 c brown sugar
- 1 1/2 c sour cream
- 1/2 c water
Instructions
- To begin, preheat your oven to 350 degrees. In a shallow dish, combine the flour, dry mustard, paprika, salt & pepper. Stir together and set aside.
- In a large skillet, heat a tablespoon each of butter and oil over medium heat. Dredge a steak in the flour mixture, coating both sides. Brown the steaks on both sides.
- As the steaks are browned, place them in a baking dish. Repeat with all of the steaks, adding additional butter and oil as needed.
- Meanwhile dice the onion and mince the garlic.
- When all of the steaks are browned, using the same skillet, saute' the onion and garlic in the skillet until just tender.
- Meanwhile combine the soy sauce, brown sugar, sour cream and water in a bowl. Pour the mixture into the skillet and whisk together, loosening the bits in the skillet. Bring it to a gentle boil and then remove from heat.
- Pour the sauce all over the top of the steaks.
- Cover the baking dish with foil and bake for 90 minutes. Serve and enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 417Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 105mgSodium: 798mgCarbohydrates: 24gFiber: 1gSugar: 7gProtein: 27g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.
This looks soooo delicious! What brand stainless steel pans were in this video? Would you recommend them?
The skillets that I was using were cast iron, and made by Lodge. They are classic, and I definitely recommend them. The metal enamelware pans that I used to dredge the steaks in and then bake in, are made by Crow Canyon. I love them and have quite a few pans, bowls and other things made by them. I have links for many of them in the kitchen section here: https://cosmopolitancornbread.com/my-equipment/
We have this in the oven right now and can’t wait to EAT it! The sauce/gravy is deeee-licious. Thank you for sharing this recipe :-)
My pleasure! I hope you enjoy it :)
Oh. My. Deliciousness! I was raised on stringy and chewy cube steak and only once have I ever had it where it was somewhat tender and not dried out. I set out steak knives at the table when we sat down to eat dinner and didn’t need them – at all. The meat almost fell apart like ground beef! Yum!! This recipe has changed my life. Ok, maybe not really – but figuratively for sure! My husband LOVED it and one of our toddlers even liked it also. The only thing I would do differently next time, is to use low sodium soy sauce. Everything else about this was just wonderful. Thank you again!
Thank you so much for your feedback, I truly appreciate your taking the time to do so. My family loves that dish :)
I think you either posted this or a similar recipe a year or two ago….and we still make them that way! Yum!
Yep! This one used to be on my old website :)
Thank you for the nice recipe.