Smothered Cube Steak
Tender cube steaks simmered in a rich onion and mushroom gravy. A classic comfort food ready in 30 minutes!
Equipment
- Large Cast Iron Skillet
- Shallow Dish for Dredging
- Tongs
- Whisk
- Measuring Cups & Spoons
Ingredients
Steak
- 1.5 lbs Cube Steaks
- ½ cup All-Purpose Flour
- 1 tsp Salt
- ½ tsp Black Pepper
- 1 tbsp Vegetable Oil
- 2 tbsp Butter divided
Gravy & Vegetables
- 1 Large Onion sliced
- 8 oz Baby Bella Mushrooms sliced
- 2 cups Beef Broth
- 1 tbsp Soy Sauce
- 1 tsp Worcestershire Sauce
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
Instructions
- In a shallow dish, mix flour, salt, pepper, garlic powder, and onion powder. Dredge steaks in the mixture, shaking off excess.
- Heat oil and 1 tbsp butter in a large skillet over medium-high heat. Sear steaks for 3 minutes per side until browned. Remove and set aside.
- In the same pan, add remaining butter. Sauté onions and mushrooms for 5 minutes until soft.
- Sprinkle 1 tbsp flour over vegetables and stir for 1 minute. Slowly whisk in beef broth, soy sauce, and Worcestershire sauce.
- Return steaks to the pan, nestling them into the gravy. Cover and simmer on low for 15-20 minutes until tender.
- Serve hot over mashed potatoes or rice.
Notes
Dredging: Press the flour firmly into the meat to ensure a good crust.
- Simmering: Keep the heat low during the simmer to prevent the meat from toughening.
- Gravy: If the gravy is too thick, add a splash of water or broth. If too thin, simmer uncovered for a few more minutes.
- Soy Sauce: Don't skip this! It adds essential umami flavor and color.
- Protein: 30g
- Carbohydrates: 22g
- Fat: 18g