Cube Steak Gravy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz mushrooms, sliced
02 -
1 medium yellow onion, sliced
03 -
2 tablespoons butter
04 -
½ cup all-purpose flour
05 -
½ teaspoon black pepper
06 -
1 teaspoon salt
07 -
1 tablespoon Worcestershire sauce
08 -
2 tablespoons cooking oil
09 -
2 cups beef stock or broth
10 -
1 teaspoon garlic powder
11 -
1 teaspoon onion powder
12 -
1½ to 2 pounds cube steak (4 pieces)
# Instructions:
01 -
If you want softer meat, leave the cube steak on the counter for about 20 minutes before you start cooking. When it's too cold, the meat tightens up when it hits the pan.
02 -
Sprinkle the garlic powder, onion powder, salt, and pepper all over the steaks, both sides. Dip each steak into flour so they're evenly coated. Save 2 tablespoons of that flour for later. Set the steaks aside for now.
03 -
Pour the oil into a big skillet and heat it up on medium or medium-high. Once hot, carefully place in the steaks and cook each side for 3-4 minutes. Take them out, put on a plate, and cover to keep warm.
04 -
Add butter to the pan and let it melt. Scrape up any browned bits from the pan's bottom as the butter melts. Toss in the sliced onions along with the Worcestershire sauce, and stir occasionally for about 6 minutes or until the onions soften.
05 -
Sprinkle the saved 2 tablespoons of flour over the onions, stirring as you go, until the mix starts to turn light brown. Slowly pour in the beef broth, stirring the whole time. Increase the heat to medium-high so everything can bubble lightly and thicken.
06 -
Stir in the sliced mushrooms and let them simmer with the gravy for about 2 minutes. They’ll soften up and add their flavor to the mix.
07 -
Gently place the steaks back in the skillet, making sure to cover them with the gravy, onions, and mushrooms. Let everything cook together on low heat for 5 minutes. Serve hot with pasta, rice, or mashed potatoes.
# Notes:
01 -
Stays fresh in the fridge for up to 5 days in a sealed container
02 -
You can freeze it for around 3 months
03 -
The steak turns out better if it’s closer to room temperature
04 -
If your pan is smaller, cook in batches instead of crowding it