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Rustic bowl of beef cube steak and Amish egg noodles topped with rich mushroom gravy, sliced mushrooms, caramelized onions, and peas on a weathered wooden table with a vintage cookbook in the background.
Jana Rae

Beef Cube Steak and Noodles with Mushroom Gravy

Tender beef cube steak simmered in rich mushroom gravy and served over Amish egg noodles. An easy old-fashioned comfort food dinner recipe the whole family will love.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the Cube Steak and Mushroom Gravy
  • 1½ to 2 pounds beef cube steak
  • ⅓ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons butter
  • 1 tablespoon cooking oil
  • 1 medium onion sliced
  • 8 ounces mushrooms sliced
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon beef bouillon
  • 1 teaspoon dried thyme
  • ½ cup whole milk
  • 1 cup frozen peas
For the Noodles
  • 12 ounces wide Amish egg noodles

Equipment

  • Large Dutch oven or deep skillet with lid
  • Large pot for cooking noodles
  • Colander
  • Measuring cups and spoons
  • Shallow bowl or plate for dredging the cube steak
  • Wooden spoon or spatula
  • Sharp knife
  • Cutting board
  • Tongs
  • Serving spoon

Method
 

Step 1: Season the Cube Steak
  1. In a shallow bowl, combine the flour, salt, pepper, garlic powder, and onion powder.
  2. Dredge both sides of the cube steak in the flour mixture until lightly coated.
Step 2: Brown the Meat
  1. Heat the butter and oil in a large Dutch oven or deep skillet over medium-high heat.
  2. Brown the cube steak for 2 to 3 minutes per side. Work in batches if necessary.
  3. Transfer the browned steak to a plate.
Step 3: Cook the Vegetables
  1. Add the sliced onions and mushrooms to the same pan.
  2. Cook for 6 to 8 minutes, stirring occasionally, until softened and lightly browned.
Step 4: Make the Gravy
  1. Pour in the beef broth.
  2. Stir in the Worcestershire sauce, beef bouillon, and dried thyme.
  3. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Step 5: Simmer Until Tender
  1. Return the cube steak to the pan.
  2. Cover and reduce the heat to low.
  3. Simmer for 45 to 60 minutes, or until the cube steak is fork-tender.
Step 6: Cook the Amish Noodles
  1. While the steak simmers, bring a large pot of salted water to a boil.
  2. Cook the Amish egg noodles according to package directions.
  3. Drain and set aside.
Step 7: Finish the Mushroom Gravy
  1. Remove the cube steak from the pan and keep warm.
  2. Stir the milk into the gravy and add the frozen peas.
  3. Simmer gently for 5 minutes. Do not boil.
Step 8: Combine and Serve
  1. Add the cooked Amish noodles to the mushroom gravy.
  2. Toss until evenly coated.
  3. Serve the cube steak over the noodles and spoon extra mushroom gravy over the top.

Notes

  • Cube steak becomes more tender the longer it simmers. If time allows, simmer for the full hour.
  • Baby bella or cremini mushrooms provide the richest flavor, but white button mushrooms work well too.
  • Amish egg noodles are thicker than regular egg noodles and hold up beautifully under hearty gravies.
  • If the gravy becomes too thick, stir in a splash of beef broth until it reaches your desired consistency.
  • For extra richness, substitute half-and-half or heavy cream for the milk.
  • Be sure to scrape up the browned bits from the bottom of the pan when adding the broth. That's where much of the flavor comes from.
  • Leftovers taste even better the next day as the flavors continue to develop.
  • Fresh parsley sprinkled over the finished dish adds a nice pop of color and freshness.
  • Serve with homemade focaccia, crusty bread, biscuits, or dinner rolls to soak up every bit of the mushroom gravy.
  • This recipe can be made ahead and reheated gently before serving, making it perfect for busy weeknights or family gatherings.

Variations

  • Add carrots and celery during the simmering stage for a heartier meal.
  • Stir in a handful of grated Parmesan cheese before serving for extra savory flavor.
  • Replace the peas with green beans or corn if preferred.
  • For a deeper flavor, add a splash of red cooking wine when sautéing the mushrooms and onions.
  • Turn leftovers into a pot pie filling by topping with biscuits and baking until golden.