Country Style Smothered Cube Steak (Printable)
Tender cube steak in a savory onion-mushroom gravy, ideal over mashed potatoes or rice.
# What You'll Need:
→ Meat
01 - 4 cube steaks, approximately 1.1 lb total
→ Seasoned Coating
02 - ½ cup all-purpose flour
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon smoked paprika
→ Vegetables
06 - 1 large yellow onion, thinly sliced
07 - 1 cup sliced mushrooms
→ Gravy
08 - 2 cups beef broth
09 - 2 tablespoons Worcestershire sauce
10 - ¼ cup heavy cream (optional, for a richer gravy)
→ Frying
11 - 3 tablespoons vegetable oil
12 - 2 tablespoons unsalted butter
# Directions:
01 - Combine the flour, salt, pepper, and paprika in a shallow dish. Dredge each cube steak through the seasoned flour, coating both sides evenly, and shake off any excess.
02 - Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat. Working in batches if needed, sear the coated steaks for 2 to 3 minutes per side until a deep golden-brown crust forms. Transfer the steaks to a plate and set aside.
03 - In the same skillet, add the remaining tablespoon of butter. Sauté the sliced onions for about 5 minutes until softened and translucent, then add the mushrooms and cook for an additional 3 minutes until lightly caramelized.
04 - Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.
05 - Nestle the seared cube steaks back into the skillet, submerging them in the onion and mushroom mixture. Reduce the heat to low, cover with a lid, and simmer for 30 to 35 minutes until the beef is fork-tender.
06 - If using, stir in the heavy cream during the final 5 minutes of cooking for a smoother, richer gravy. Taste and adjust the seasoning with salt and pepper as needed.
07 - Serve the steaks hot, spooning the onion-mushroom gravy generously over the top. Pair with creamy mashed potatoes, steamed rice, or buttered egg noodles.
# Expert Tips:
01 -
- The gravy practically builds itself from the bits left in the pan, so you never waste flavor.
- Cube steak is budget friendly but eats like a special occasion when its done right.
02 -
- Do not rush the simmer, cube steak needs that slow braising time to go from chewy to melt in your mouth tender.
- Scraping the fond off the bottom of the pan is not optional, that is where half the gravy flavor lives.
03 -
- Pat the cube steaks dry with paper towels before dredging or the flour will paste on instead of coating cleanly.
- For a gluten free version, a one to one gluten free flour blend works seamlessly in both the dredge and the gravy.