Country Style Smothered Cube Steak (Printable Version)
Tender beef cube steaks simmered in savory onion mushroom gravy for classic Southern comfort.
# Ingredient List:
→ Beef
01 - 4 beef cube steaks, about 5-6 oz each
→ Seasoning and Coating
02 - 1 cup all-purpose flour
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp paprika
→ Fats
06 - 3 tbsp vegetable oil
07 - 2 tbsp unsalted butter
→ Vegetables
08 - 1 large yellow onion, thinly sliced
09 - 8 oz fresh mushrooms, sliced
10 - 2 cloves garlic, minced
→ Liquids
11 - 2 cups beef broth
12 - 1/2 cup whole milk
13 - 1 tsp Worcestershire sauce
→ Garnish
14 - 1 tbsp fresh parsley, chopped
# How to Make:
01 - In a shallow dish, combine the flour, salt, black pepper, and paprika. Dredge each cube steak through the seasoned flour mixture, coating both sides evenly. Shake off any excess and set aside 2 tablespoons of the seasoned flour for the gravy.
02 - Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and foaming, add the dredged cube steaks in batches if needed. Brown for 2-3 minutes per side until a golden crust forms. Transfer the seared steaks to a plate and set aside.
03 - Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Add the sliced onions and mushrooms, cooking for 6-8 minutes while stirring occasionally until the onions are softened and the mushrooms are deeply browned.
04 - Add the minced garlic and the reserved 2 tablespoons of seasoned flour to the skillet. Stir continuously for about 1 minute to cook off the raw flour taste and coat the vegetables evenly.
05 - Slowly pour in the beef broth and Worcestershire sauce, stirring constantly and scraping up any browned bits from the bottom of the skillet. Pour in the whole milk and stir to combine. Bring the mixture to a gentle simmer.
06 - Return the seared cube steaks to the skillet, nestling them down into the gravy. Cover with a lid and reduce the heat to low. Simmer for 20 minutes, or until the steaks are fork-tender and the gravy has thickened to a rich consistency.
07 - Taste the gravy and adjust the seasoning with additional salt and pepper as needed. Transfer the steaks to serving plates, spoon the onion-mushroom gravy generously over the top, and garnish with chopped fresh parsley. Serve immediately alongside mashed potatoes, rice, or egg noodles.
# Expert Tips:
01 -
- The gravy practically builds itself right in the pan, so you get deep, developed flavor without standing over the stove all afternoon.
- Cube steak is budget friendly and turns meltingly tender during the low simmer, which makes this feel like a Sunday supper without the Sunday supper price tag.
02 -
- Do not rush the low simmer at the end, because those 20 minutes are what transform a tough cube steak into something that practically falls apart when your fork touches it.
- Scraping up the browned bits after you add the broth is the single step that takes this gravy from good to unforgettable, so take your time with it.
03 -
- Let the steaks sit in the seasoned flour for about five minutes before browning so the coating adheres better and creates a thicker, crunchier crust.
- The secret to a lump free gravy is adding the broth slowly and stirring constantly for those first thirty seconds until the flour dissolves completely.