Description
Tender cube steak smothered in a rich, savory onion and mushroom gravy. A classic Southern comfort dish perfect for serving over mashed potatoes or rice.
Ingredients
Scale
- For the Steak:
- 4 cube steaks (about 4–6 ounces each)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2–3 tablespoons vegetable oil (for frying)
- For the Gravy:
- 2 tablespoons butter
- 1 large onion, sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup whole milk (or half-and-half)
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the steaks: Pat cube steaks dry with paper towels. In a shallow dish, whisk together flour, garlic powder, onion powder, paprika, salt, and pepper.
- Dredge each steak in the seasoned flour mixture, shaking off any excess. Set aside.
- Cook the steaks: In a large skillet, heat vegetable oil over medium-high heat. Working in batches, cook the steaks for 3-4 minutes per side, until golden brown and cooked through. Remove steaks to a plate and set aside.
- Make the gravy: In the same skillet, melt butter over medium heat. Add sliced onions and cook, stirring occasionally, until soft and caramelized (about 8-10 minutes). Add mushrooms and cook until they release their liquid and begin to brown (about 5-6 minutes). Stir in minced garlic and cook for 30 seconds.
- Sprinkle the remaining 3 tablespoons of flour over the onion mixture and stir constantly for 1-2 minutes to cook off the raw flour taste.
- Slowly pour in the beef broth and milk, whisking continuously to prevent lumps. Add Worcestershire sauce, salt, and pepper. Bring gravy to a simmer and cook, stirring frequently, until thickened (about 5 minutes).
- Return the cooked steaks to the skillet, spooning gravy over them. Reduce heat to low, cover, and simmer for 10 minutes, allowing flavors to meld.
- Taste and adjust seasoning if needed. Garnish with fresh parsley if desired. Serve hot over mashed potatoes, rice, or egg noodles.
Notes
For a thicker gravy, add an extra tablespoon of flour. For a richer flavor, substitute half-and-half for the whole milk. Leftovers can be refrigerated in an airtight container for up to 3 days.
Nutrition
- Calories: 450
- Sugar: 6g
- Fat: 22g
- Carbohydrates: 28g
- Protein: 32g