Country Style Smothered Cube Steak (Printer-friendly)

Tender cube steak in a savory onion-mushroom gravy, ideal over mashed potatoes, rice, or buttered noodles.

# What You Need:

→ Meat

01 - 4 cube steaks, about 1.1 lb total

→ Coating

02 - 1/2 cup all-purpose flour (about 2.1 oz)
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp paprika

→ Vegetables

06 - 1 large yellow onion, thinly sliced
07 - 1 cup sliced mushrooms (about 3.5 oz)

→ Gravy

08 - 2 cups beef broth (about 16 fl oz)
09 - 2 tbsp Worcestershire sauce
10 - 1/4 cup heavy cream, optional for a creamier gravy (about 2 fl oz)

→ For Frying

11 - 3 tbsp vegetable oil
12 - 2 tbsp unsalted butter

# How to Make It:

01 - Combine the flour, salt, black pepper, and paprika in a shallow dish. Dredge each cube steak through the seasoned flour, coating both sides evenly, and shake off any excess.
02 - Heat the vegetable oil and 1 tbsp of butter in a large skillet over medium-high heat. Add the coated steaks and sear for 2 to 3 minutes per side until a deep golden brown forms. Work in batches if needed to avoid crowding. Remove the steaks and set them aside on a plate.
03 - In the same skillet, add the remaining 1 tbsp of butter. Sauté the sliced onions for about 5 minutes until softened and translucent. Add the mushrooms and continue cooking for 3 more minutes until they release their moisture and begin to brown.
04 - Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the liquid to a simmer.
05 - Return the seared cube steaks to the skillet, nestling them down into the onion and mushroom mixture. Reduce the heat to low, cover with a lid, and let everything simmer gently for 30 to 35 minutes until the beef is fork-tender.
06 - If using, stir in the heavy cream during the final 5 minutes of cooking for a richer, creamier gravy. Taste and adjust the seasoning with salt and pepper as needed.
07 - Serve the cube steaks hot, spooning the onion-mushroom gravy generously over each portion. Pair with mashed potatoes, rice, or buttered egg noodles.

# Expert Tips:

01 -
  • The gravy practically builds itself from the browned bits left in the pan, so you get deep flavor without any fuss.
  • Cube steak is one of the most affordable cuts at the grocery store, yet it eats like something far more luxurious when treated right.
  • Leftovers reheat beautifully and the gravy only gets thicker and richer overnight.
02 -
  • Do not skip the resting time after searing, because the steaks finish cooking in the gravy and will dry out if seared too long initially.
  • The flour left behind in the skillet from dredging is what thickens the broth into gravy, so resist the urge to wipe the pan clean between steps.
03 -
  • Pat the cube steaks completely dry with paper towels before dredging, because any surface moisture creates a gummy layer instead of a crispy crust.
  • The gravy should look a little too thin when you cover the pan, because it will continue to reduce and thicken during the long simmer.

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