Cube Steak Gravy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 pieces cube steak, about 1½-2 lbs total
02 -
2 cups beef broth or stock
03 -
8 oz mushrooms, sliced
04 -
2 tablespoons butter
05 -
½ cup regular flour
06 -
1 medium yellow onion, cut into slices
07 -
2 tablespoons cooking oil
08 -
1 tablespoon Worcestershire sauce
09 -
1 teaspoon each of onion and garlic powders
10 -
1 teaspoon salt
11 -
1 teaspoon black pepper
# Instructions:
01 -
If you want, leave the cube steak on the counter for about 20 minutes to take the chill off. When it's closer to room temp, it’ll cook more evenly and stay tender.
02 -
Sprinkle both sides of the steak with onion powder, garlic powder, salt, and black pepper. Dust the steaks in the flour until they're coated. Save 2 tablespoons of the flour for later use.
03 -
Heat up the oil in a heavy skillet over medium to medium-high. Place the steaks in the pan when the oil is hot. Let them cook for about 3-4 minutes on each side. Take them out and cover with foil or a lid to keep them warm.
04 -
Drop the butter into the same pan and let it melt. Scrape up any bits stuck to the bottom. Add the sliced onions and Worcestershire sauce. Let the onions cook and soften for around 6 minutes, giving them a stir now and then.
05 -
Sprinkle the reserved 2 tablespoons of flour over the onions. Stir it in until it combines and lightly browns. Slowly pour in the beef broth, stirring the whole time. Turn the heat to medium-high and let it bubble until it thickens into gravy.
06 -
Toss the mushrooms into the gravy. Stir them around and let them cook for about 2 minutes, just until they’re tender.
07 -
Put the steaks back in the pan, covering them with the onions, gravy, and mushrooms. Let it all simmer gently for 5 minutes. Serve hot with mashed potatoes, pasta, or even rice.
# Notes:
01 -
Can stay fresh in a sealed container in the fridge for 5 days
02 -
Freezer-safe for up to 3 months
03 -
Let your steak come to room temperature before cooking for best results
04 -
If your skillet is too small, cook the steaks in batches