Country Style Smothered Cube Steak (Printable)
Tender cube steak simmered in savory onion and mushroom gravy, ideal over mashed potatoes or rice.
# 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 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika
→ Vegetables
06 - 1 large yellow onion, thinly sliced
07 - 1 cup fresh mushrooms, sliced (about 3.5 oz)
→ Gravy
08 - 2 cups beef broth (about 16 fl oz)
09 - 2 tablespoons Worcestershire sauce
10 - 1/4 cup heavy cream (about 2 fl oz, optional for creamier gravy)
→ For Pan-Frying
11 - 3 tablespoons vegetable oil
12 - 2 tablespoons unsalted butter
# How to Make It:
01 - In a shallow dish, whisk together the all-purpose flour, kosher salt, black pepper, and smoked paprika until evenly combined.
02 - Pat the cube steaks dry with paper towels. Dredge each steak through the seasoned flour mixture, pressing lightly to adhere the coating, then shake off any excess. Transfer to a clean plate.
03 - Heat the vegetable oil and 1 tablespoon of the butter in a large lidded skillet over medium-high heat until the butter begins to foam. Carefully add the coated steaks in a single layer, working in batches if needed to avoid crowding. Sear for 2 to 3 minutes per side until a deep golden-brown crust forms. Remove the steaks to a plate and set aside.
04 - Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Add the sliced onion and cook, stirring occasionally, for about 5 minutes until softened and lightly caramelized. Add the sliced mushrooms and continue cooking for 3 more minutes until they release their moisture and begin to brown.
05 - Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the liquid to a gentle simmer.
06 - Return the seared cube steaks to the skillet, nestling them down into the onion and mushroom mixture. Reduce the heat to low, cover with the lid, and let simmer gently for 30 to 35 minutes, or until the beef is fork-tender.
07 - If using, stir the heavy cream into the gravy during the final 5 minutes of cooking for a richer, silkier sauce. Taste the gravy and adjust salt and pepper as needed. Serve hot, ladling the onion-mushroom gravy generously over each steak.
# Expert Advice:
01 -
- The gravy practically builds itself from the bits left in the pan, which means huge flavor with almost zero extra effort.
- Cube steak is one of the most budget friendly cuts you can buy, and slow simmering transforms it into something genuinely fork tender.
02 -
- Do not rush the sear because those browned bits on the bottom of the pan are where a huge portion of the gravy flavor comes from.
- If the gravy seems thin at the end, let it simmer uncovered for a few extra minutes and it will tighten up on its own without any additional thickener.
03 -
- A pinch of garlic powder in the dredging flour is a small addition that makes a surprisingly big difference in the overall depth of flavor.
- Swap the heavy cream for a spoonful of sour cream stirred in off the heat if you want a tangier gravy with a slightly Eastern European twist.