Yield: 4 servings
Cube Steak
Smothered cube steak is tender and juicy, and covered in a beefy mushroom and onion gravy. It only takes 30 minutes and one skillet to make this easy comfort food dinner!
Ingredients
- 1½-2 pounds cube steak, (4 pieces)
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons oil
- 2 tablespoons butter
- 1 tablespoon Worcestershire sauce
- 1 medium yellow onion, sliced
- 2 cups beef stock, or beef broth
- 8 oz sliced mushrooms
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Instructions
- Optional: Set cube steak on the counter 20 minutes before cooking. (This helps your steak to be tender and juicy. Cold meat seizes up in the pan!)
- Coat the steaks, front and back, with garlic powder, onion powder, salt and pepper. Then dredge the cube steaks through the flour and set aside. (Reserve 2 tablespoons leftover flour for later in the recipe.)
- Over medium to medium high heat, add the oil to a large heavy-bottomed skillet. When the oil is hot, carefully add the steaks to the skillet. Cook the cube steaks for about 3-4 minutes on each side. Remove from the skillet and set on a plate with foil (or a lid over them) to keep them warm.
- Melt the butter in the skillet, making sure to scrape the bottom of the skillet to get any pieces that are stuck to the bottom of the skillet. Add the onions and Worcestershire sauce, sautéing the onions for 6 minutes, stirring occasionally, until tender.
- Sprinkle the reserved 2 tablespoons of flour over the onions, stirring until the flour starts to turn light brown and blend with the onions. Continue stirring while adding the beef broth to the skillet. Turn the heat to medium-high and bring the broth to a soft boil, stirring constantly, until the broth begins to thicken into gravy.
- Add the mushrooms, stir, and let simmer for 2 minutes until mushrooms are tender.
- Add the steaks back to the skillet and cover them with the gravy, onions, and mushrooms, let simmer 5 minutes. Serve immediately over mashed potatoes, rice, or with pasta.
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Notes
Storage: This recipe will last in the fridge for 5 days if you store it in an airtight container. To reheat the recipe, place it in a 400°F oven for 5 to 10 minutes, until the meat is warm all the way through.
Freezing: This is a great meal to freeze. All you have to do is let the smothered steak cool completely, then add it to an airtight container and place it in the freezer for 3 months. Defrost or thaw completely before reheating.
Don’t Use Cold Beef: For best results, pull the cube steak out of the fridge 20 to 30 minutes before starting the recipe. Cold meat will seize up when it hits the pan, and it will also cook unevenly.
Cook in Batches: If you don’t have a large skillet, your steaks might not fit comfortably in the pan. If they don’t, just cook the beef in batches. You don’t want to crowd the pan, or else the meat won’t cook evenly. If the cube steaks are crowded, they will have a tougher texture and they will not get a good sear.
Hot Oil: If you have a really large skillet, you may need to add more oil. It’s also very important that you let the oil get sufficiently hot before adding the steaks to the skillet. Before you add the meat, put a pinch of flour in the skillet. If it sizzles, then you can add the meat. If it doesn’t, then let it keep heating.
Rub in the Seasonings: To make sure that your smothered cube steaks are sufficiently seasoned, press the salt, pepper, onion powder, garlic powder, and flour into the steak with your hands. Then do the same again with the flour.
Nutrition
Serving: 1steak, Calories: 512kcal, Carbohydrates: 15g, Protein: 40g, Fat: 32g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.3g, Cholesterol: 138mg, Sodium: 1029mg, Potassium: 1105mg, Fiber: 2g, Sugar: 4g, Vitamin A: 182IU, Vitamin C: 3mg, Calcium: 69mg, Iron: 4mg