Country Style Smothered Cube Steak (Printable)
Tender beef steaks braised in savory onion-mushroom gravy for classic Southern comfort food.
# What You'll Need:
→ Meat
01 - 4 beef cube steaks, approximately 5 to 6 oz each
→ Seasoning and Coating
02 - 1 cup all-purpose flour
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon paprika
→ Oil and Butter
06 - 3 tablespoons vegetable oil
07 - 2 tablespoons unsalted butter
→ Vegetables
08 - 1 large yellow onion, thinly sliced
09 - 8 oz fresh mushrooms, sliced
10 - 2 cloves garlic, minced
→ Liquids
11 - 2 cups beef broth
12 - 1/2 cup whole milk, or heavy cream for a richer sauce
13 - 1 teaspoon Worcestershire sauce
→ Fresh Herbs
14 - 1 tablespoon chopped fresh parsley, for garnish
# 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 mixture, coating both sides evenly and shaking off any excess. Reserve 2 tablespoons of the seasoned flour for thickening the gravy later.
02 - Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and foaming, add the dredged cube steaks in batches if necessary. Brown for 2 to 3 minutes per side until a golden crust forms. Transfer the seared steaks to a plate and set aside.
03 - Reduce the heat to medium. Add the remaining tablespoon of butter to the skillet along with the thinly sliced onions and sliced mushrooms. Cook, stirring occasionally, for 6 to 8 minutes until the onions are soft and translucent and the mushrooms are deeply browned.
04 - Add the minced garlic and the reserved seasoned flour to the skillet. Stir continuously for about 1 minute to cook off the raw garlic and flour taste, allowing the mixture to form a light roux with the vegetables.
05 - Slowly pour in the beef broth and Worcestershire sauce, stirring constantly and scraping up any browned bits from the bottom of the skillet. Stir in the milk and bring the mixture to a gentle simmer, allowing it to begin thickening slightly.
06 - Return the browned cube steaks to the skillet, nestling them down into the gravy so they are partially submerged. Cover the skillet with a lid, reduce the heat to low, and simmer for 20 minutes until the steaks are fork-tender and the gravy has thickened to a rich, coating consistency.
07 - Taste the gravy and adjust the seasoning with additional salt and pepper if needed. Transfer the steaks to serving plates, spoon the onion and mushroom gravy generously over the top, and garnish with chopped fresh parsley.
# Expert Advice:
01 -
- The gravy practically makes itself while the steaks simmer, so you get deep, slow cooked flavor without babysitting a pot.
- It costs next to nothing but eats like a Sunday dinner that took three times the effort.
02 -
- Do not skip the sear or rush it, because that golden crust is what gives the gravy its deep, roasted flavor.
- If the gravy seems thin after simmering, just let it go uncovered for another five minutes and it will pull together beautifully.
03 -
- Pat the cube steaks dry with paper towels before dredging or the flour coating will slide right off during the sear.
- A heavy skillet, preferably cast iron, holds heat evenly and gives you a much better crust than a thin pan ever will.