Country Style Smothered Cube Steak (Print Version)
Tender cube steaks simmered in onion-mushroom gravy, ideal over mashed potatoes for a comforting main.
# What You'll Need:
→ Meat
01 - 4 cube steaks, about 1.1 lb total
→ Coating
02 - 1/2 cup all-purpose flour (about 2 oz)
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp paprika
→ Vegetables
06 - 1 large yellow onion, thinly sliced
07 - 1 cup sliced mushrooms (about 3.5 oz)
→ Gravy
08 - 2 cups beef broth (about 16 fl oz)
09 - 2 tbsp Worcestershire sauce
10 - 1/4 cup heavy cream, optional (about 2 fl oz)
→ For Frying
11 - 3 tbsp vegetable oil
12 - 2 tbsp unsalted butter
# How to Make It:
01 - In a shallow dish, combine the flour, salt, black pepper, and paprika. Dredge each cube steak through the seasoned flour, coating evenly on both sides, 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, add the coated steaks and sear for 2 to 3 minutes per side until a 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. Add the sliced mushrooms and cook for an additional 3 minutes, stirring occasionally.
04 - Pour the beef broth and Worcestershire sauce into the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.
05 - Return the seared cube steaks to the skillet, nestling them down into the onion and mushroom mixture. Reduce the heat to low, cover with a lid, and let simmer for 30 to 35 minutes until the beef is fork-tender.
06 - For a richer, creamier gravy, stir in the heavy cream during the final 5 minutes of cooking. Taste the gravy and adjust the seasoning with salt and pepper as needed.
07 - Serve the cube steaks hot, ladling generous spoonfuls of the onion-mushroom gravy over the top. Pairs excellently with creamy mashed potatoes, steamed rice, or buttered egg noodles.
# Expert Advice:
01 -
- The gravy practically builds itself from the crispy bits left in the pan, which means deep flavor with almost no extra effort.
- Cube steak is one of the most affordable cuts at the grocery store, but after a long braise it eats like something twice the price.
- Everything cooks in one skillet, so cleanup is almost nothing on a night when you already have enough going on.
02 -
- Do not skip scraping the browned bits from the pan bottom because that fond is where most of the gravys depth comes from.
- If the gravy is still thin after braising, let it simmer uncovered for five extra minutes and it will pull together on its own.
- Resist the urge to peek and flip the steaks during the covered braise, since every lift of the lid lets moisture escape.
03 -
- Pat the cube steaks dry with paper towels before dredging or the flour will clump and slide right off in the pan.
- If your skillet is not big enough for four steaks at once, sear them in two batches so you get a proper crust instead of steamed meat.