Cube Steak with Mushroom Gravy
Servings: 4
Calories: 425kcal
Cube steak with mushroom gravy is a classic comfort food featuring tenderized beef smothered in a rich, savory mushroom sauce, perfect for a hearty and satisfying meal. Always a family favorite!
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Equipment
- 1 large (12-inch) skillet preferably non-stick
Ingredients
For the Steaks
- 4 4 oz cube steaks
- salt and pepper for seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup Worcestershire sauce
- 1½ cups all-purpose flour
- 2 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Gravy and Finishing the Dish
- 3 tablespoon unsalted butter
- ¼ cup white wine optional
- ½ cup onion thinly sliced
- 8 oz mushrooms sliced
- 1 tablespoon Worcestershire sauce
- ¼ cup all-purpose flour
- 2 cups beef broth
- ½ teaspoon garlic powder
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
- Place the steaks on a cutting board or in a large dish. Liberally sprinkle the salt, pepper, garlic powder, and onion powder all over both sides of the steaks.4 4 oz cube steaks, salt and pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Drizzle the Worcestershire sauce over both sides of the steaks, using your finger to press the seasonings and Worcestershire sauce into the steaks.¼ cup Worcestershire sauce
- Place the flour on a large platter or dish. Dredge the seasoned steaks through the flour until coated on both sides. Shake off excess flour.1½ cups all-purpose flour
- Heat the oil in a large skillet over medium heat. Once simmering, add the butter and stir until melted.2 tablespoon olive oil, 1 tablespoon unsalted butter
- Working in batches (usually 2 at a time), place the steaks in the skillet and cook until browned, usually about 3 minutes. Move the steaks around slightly (and often) to help keep them from sticking to the skillet. Flip the steaks over and cook the other sides until browned, another 3 minutes. Remove the steaks and place them on a platter (or cutting board). Repeat this process with the remaining steaks.
- Add 3 tablespoons of the butter to the skillet over medium heat. If using, add the wine and use a wooden spatula (or spoon) to scrape up any stuck bits in the pan (this is called deglazing). Simmer until the wine has reduced by about a third.3 tablespoon unsalted butter, ¼ cup white wine
- Add the onions and sauté until soft, about 4 minutes. Stir in the mushrooms and cook, stirring often, until softened and starting to brown, another 4 to 6 minutes. Add a pinch of salt and pepper, and then stir in the Worcestershire sauce and garlic powder. Sauté for another minute.½ cup onion, 8 oz mushrooms, 1 tablespoon Worcestershire sauce
- Add the flour and stir to coat the mushrooms and onions. Cook for 1 minute. Add the beef broth and whisk to remove any clumps. Stir until it starts to thicken. Stir in ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Continue simmering until you reach a gravy consistency, only another minute or so.¼ cup all-purpose flour, 2 cups beef broth, ½ teaspoon garlic powder, ½ teaspoon Kosher salt, ½ teaspoon black pepper
- Nestle the steaks into the gravy and simmer for a few minutes until heated through. Serve at once!
Video
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
If the mushrooms seem dry after sautéing for a few minutes, add a little more butter or oil.
If the gravy is too thin, make a cornstarch slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Drizzle it into the sauce and stir until thickened. Repeat, if necessary.
Leftovers are amazing and can be heated in a covered dish in the oven at 325°F for 15 to 20 minutes, or until heated through.
Leftovers will keep (in a container with a lid) in the fridge for up to 5 days. It can be frozen for 2 to 3 months.
Nutrition
Calories: 425kcal | Carbohydrates: 51g | Protein: 10g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 1024mg | Potassium: 537mg | Fiber: 3g | Sugar: 4g | Vitamin A: 369IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 4mg