Smothered Cube Steak (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1½-2 pounds cube steak (4 pieces)
02 -
½ cup all-purpose flour
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon salt
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1 teaspoon pepper
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2 tablespoons oil
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2 tablespoons butter
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1 tablespoon Worcestershire sauce
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1 medium yellow onion, sliced
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2 cups beef stock or beef broth
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8 oz sliced mushrooms
# Instructions:
01 -
Optional: Set cube steak on the counter 20 minutes before cooking to bring to room temperature. This helps your steak to be tender and juicy as cold meat seizes up in the pan.
02 -
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.
03 -
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.
04 -
Melt the butter in the skillet, making sure to scrape the bottom of the skillet to get any pieces that are stuck. Add the onions and Worcestershire sauce, sautéing the onions for 6 minutes, stirring occasionally, until tender.
05 -
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.
06 -
Add the mushrooms, stir, and let simmer for 2 minutes until mushrooms are tender.
07 -
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.
# Notes:
01 -
Will last in the fridge for 5 days in an airtight container
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Can be frozen for up to 3 months
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For best results, bring steak to room temperature before cooking
04 -
Cook in batches if your skillet isn't large enough