Cube Steak with Mushroom Gravy

Course: Entree

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 425kcal

Author: Kris Longwell

Cube steak with mushroom gravy is a classic comfort food featuring tenderized beef smothered in a rich, savory mushroom sauce, perfect for a hearty and satisfying meal. Always a family favorite!

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Equipment

1 large (12-inch) skillet preferably non-stick

Ingredients

For the Steaks

4 4 oz cube steaks
salt and pepper for seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup Worcestershire sauce
1½ cups all-purpose flour
2 tablespoon olive oil
1 tablespoon unsalted butter

For the Gravy and Finishing the Dish

3 tablespoon unsalted butter
¼ cup white wine optional
½ cup onion thinly sliced
8 oz mushrooms sliced
1 tablespoon Worcestershire sauce
¼ cup all-purpose flour
2 cups beef broth
½ teaspoon garlic powder
½ teaspoon Kosher salt
½ teaspoon black pepper

Instructions

Place the steaks on a cutting board or in a large dish. Liberally sprinkle the salt, pepper, garlic powder, and onion powder all over both sides of the steaks.
4 4 oz cube steaks, salt and pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder
Drizzle the Worcestershire sauce over both sides of the steaks, using your finger to press the seasonings and Worcestershire sauce into the steaks.
¼ cup Worcestershire sauce
Place the flour on a large platter or dish. Dredge the seasoned steaks through the flour until coated on both sides. Shake off excess flour.
1½ cups all-purpose flour
Heat the oil in a large skillet over medium heat. Once simmering, add the butter and stir until melted.
2 tablespoon olive oil, 1 tablespoon unsalted butter
Working in batches (usually 2 at a time), place the steaks in the skillet and cook until browned, usually about 3 minutes. Move the steaks around slightly (and often) to help keep them from sticking to the skillet. Flip the steaks over and cook the other sides until browned, another 3 minutes. Remove the steaks and place them on a platter (or cutting board). Repeat this process with the remaining steaks.
Add 3 tablespoons of the butter to the skillet over medium heat. If using, add the wine and use a wooden spatula (or spoon) to scrape up any stuck bits in the pan (this is called deglazing). Simmer until the wine has reduced by about a third.
3 tablespoon unsalted butter, ¼ cup white wine
Add the onions and sauté until soft, about 4 minutes. Stir in the mushrooms and cook, stirring often, until softened and starting to brown, another 4 to 6 minutes. Add a pinch of salt and pepper, and then stir in the Worcestershire sauce and garlic powder. Sauté for another minute.
½ cup onion, 8 oz mushrooms, 1 tablespoon Worcestershire sauce
Add the flour and stir to coat the mushrooms and onions. Cook for 1 minute. Add the beef broth and whisk to remove any clumps. Stir until it starts to thicken. Stir in ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Continue simmering until you reach a gravy consistency, only another minute or so.
¼ cup all-purpose flour, 2 cups beef broth, ½ teaspoon garlic powder, ½ teaspoon Kosher salt, ½ teaspoon black pepper
Nestle the steaks into the gravy and simmer for a few minutes until heated through. Serve at once!

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

If the mushrooms seem dry after sautéing for a few minutes, add a little more butter or oil.

If the gravy is too thin, make a cornstarch slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Drizzle it into the sauce and stir until thickened. Repeat, if necessary.

Leftovers are amazing and can be heated in a covered dish in the oven at 325°F for 15 to 20 minutes, or until heated through.

Leftovers will keep (in a container with a lid) in the fridge for up to 5 days. It can be frozen for 2 to 3 months.

Nutrition