The Best Salisbury Cube Steak Recipe: Easy, Tender, and Full of Flavor
The ultimate budget-friendly comfort food. This Easy Salisbury Cube Steak features tenderized beef smothered in a rich, homemade mushroom and onion gravy. Using our secret milk-soak method, you’ll guarantee fork-tender results in just 30 minutes.
Ingredients
- 4-6 cube steaks tenderized
- 1 cup whole milk for soaking
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and freshly ground black pepper to taste
- 2 tbsp vegetable oil
- 1 large onion thinly sliced
- 8 oz fresh mushrooms sliced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp butter optional for extra richness
- Fresh parsley for garnish
Instructions
- Place the cube steaks in a shallow dish and cover with whole milk. Soak in the refrigerator for at least 30 minutes to tenderize.In a wide bowl, whisk together the flour, garlic powder, onion powder, salt, and pepper.Remove the steaks from the milk (do not rinse) and dredge them in the flour mixture, shaking off any excess.Heat oil in a large skillet over medium-high heat. Sear the steaks for about 3 minutes per side until golden brown (the 3-3-3 rule). Remove and set aside.In the same skillet, add the onions and mushrooms. Sauté for 5-7 minutes until soft and caramelized. Stir in 1 tablespoon of the remaining seasoned flour and cook for 1 minute to create a roux.Slowly pour in the beef broth and Worcestershire sauce while whisking constantly to prevent lumps.Bring the gravy to a simmer, then place the steaks back into the skillet.Cover and reduce heat to low. Simmer for 15-20 minutes until the meat is fork-tender and the gravy has thickened.Garnish with fresh parsley and serve hot over mashed potatoes or egg noodles.