Ingredients:

  • 5 lbs Cube Steak (Beef Round, Cubed)
  • 1/4 cup All-Purpose Flour
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Neutral Cooking Oil
  • 2 Tbsp Unsalted Butter
  • 1 lb Cremini Mushrooms (Baby Bella), sliced or quartered
  • 1 medium Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1/4 cup Dry Red Wine (Optional)
  • 2 cups Low Sodium Beef Broth
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Dried Thyme
  • 1/2 cup Heavy Cream
  • 1 Tbsp Cornstarch (or Arrowroot)
  • 1 Tbsp Cold Water
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the Steak: Pat the cube steak dry. Combine flour, paprika, salt, and pepper in a shallow dish. Dredge the steak pieces lightly in the seasoned flour mixture, shaking off any excess.
  2. Sear the Meat: Set the Instant Pot to the Sauté function (Normal/Medium setting). Add the oil. Once hot, sear the cube steak in batches for 2–3 minutes per side until nicely browned. Remove the seared steaks and set aside.
  3. Sauté Aromatics: Add butter to the pot. Add the sliced mushrooms and onions and sauté for 5–7 minutes until the mushrooms have softened and released their liquid. Add the minced garlic and cook for 1 minute until fragrant.
  4. Deglaze: If using, pour in the red wine (or a splash of the broth) and use a wooden spoon to scrape up all the browned bits (fond) stuck to the bottom of the pot. This is vital to prevent the 'Burn' notice.
  5. Build the Pot: Pour in the remaining beef broth and Worcestershire sauce. Stir in the dried thyme. Carefully return the seared cube steaks to the pot, submerging them mostly in the liquid. Do not stir the sauce after the steak is added.
  6. Pressure Cook: Secure the lid and ensure the venting knob is set to Sealing. Select Manual/Pressure Cook (High Pressure) and set the time for 7 minutes.
  7. Release Pressure: Once cooking is complete, allow a Natural Pressure Release (NPR) for 8 minutes. After 8 minutes, move the valve to Venting (Quick Release, QR) to release any remaining pressure.
  8. Remove Steak and Thicken: Carefully remove the tender cube steaks and set them aside on a warm plate. Change the Instant Pot setting back to Sauté (Low setting).
  9. Finish Sauce: In a small bowl, whisk together the cornstarch and cold water until smooth (slurry). Once the liquid in the pot is simmering, slowly whisk in the slurry. Stir continuously until the sauce thickens to a velvety consistency.
  10. Serve: Turn off the Sauté function. Stir in the heavy cream and taste the sauce, adjusting salt and pepper as needed. Return the cube steaks to the pot to coat them in the sauce. Garnish generously with fresh parsley and serve.