Creamy Mushroom Onion Cube Steak Gravy Recipe

Introduction

Cube steak is a tenderized cut of beef that becomes wonderfully flavorful when cooked in a rich mushroom and onion gravy. This comforting dish is perfect served over mashed potatoes, rice, or pasta for a satisfying home-cooked meal.

Ingredients

• 1½-2 pounds cube steak (4 pieces)
• ½ cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons oil
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1 medium yellow onion, sliced
• 2 cups beef stock (or beef broth)
• 8 oz sliced mushrooms

Instructions

1. Step 1: Optional: Set cube steak on the counter for 20 minutes before cooking to help ensure tender, juicy meat.
2. Step 2: Coat the steaks on both sides with garlic powder, onion powder, salt, and pepper. Dredge each steak through the flour and set aside. Reserve 2 tablespoons of the flour for later.
3. Step 3: Heat oil over medium to medium-high heat in a large heavy-bottomed skillet. When hot, add the steaks carefully and cook about 3-4 minutes per side. Remove steaks and keep warm, covered with foil or a lid.
4. Step 4: Melt butter in the same skillet, scraping the bottom to loosen browned bits. Add onions and Worcestershire sauce, sautéing for about 6 minutes until onions are tender and stirring occasionally.
5. Step 5: Sprinkle the reserved flour over the onions and stir until the flour lightly browns and blends with the onions. Gradually add beef broth while stirring constantly. Increase heat to medium-high and bring to a soft boil until the gravy thickens.
6. Step 6: Stir in mushrooms and let simmer for 2 minutes until tender.
7. Step 7: Return the steaks to the skillet, cover with the gravy, onions, and mushrooms, and simmer for 5 minutes. Serve immediately over mashed potatoes, rice, or pasta.

Tips & Variations

• Letting the steak come to room temperature before cooking helps it cook evenly and stay juicy.
• For extra flavor, try adding a splash of red wine to the gravy before simmering.
• Swap beef stock with mushroom broth for a more intense mushroom flavor.
• Use fresh herbs like thyme or rosemary in the gravy for an aromatic touch.

Storage

Store leftover cube steak and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the gravy has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is cube steak?

Cube steak is a cut of beef that has been tenderized by pounding or using a machine to create small indentations, making it more tender and quicker to cook.

Can I use another cut of beef instead of cube steak?

Yes, you can use sirloin or round steak, but cube steak is preferred for its tenderness and ability to absorb flavors well.

Creamy Mushroom Onion Cube Steak Gravy Recipe

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★★★★★

4.9 from 51 reviews

This delicious Cube Steak recipe features tenderized beef steaks coated in seasoned flour, pan-fried to a perfect golden brown, then simmered in a rich onion and mushroom gravy made with beef stock and Worcestershire sauce. Perfectly comforting and hearty, this dish is ideal served over mashed potatoes, rice, or pasta for a satisfying meal.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak and Coating

• 1½–2 pounds cube steak (4 pieces)
• ½ cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons oil
• 2 tablespoons butter

Gravy and Vegetables

• 1 tablespoon Worcestershire sauce
• 1 medium yellow onion, sliced
• 2 cups beef stock (or beef broth)
• 8 oz sliced mushrooms

Instructions

1. Prepare the steak: Optional: Remove cube steaks from the refrigerator 20 minutes before cooking to bring to room temperature, which helps ensure a tender and juicy steak by preventing the meat from seizing when cooked.
2. Season and dredge: Coat both sides of each cube steak evenly with garlic powder, onion powder, salt, and pepper. Then dredge each steak through the flour, ensuring they are well-coated. Set the steaks aside and reserve 2 tablespoons of the leftover flour for the gravy.
3. Pan-fry the steaks: Heat oil over medium to medium-high heat in a large, heavy-bottomed skillet. When the oil is hot, carefully add the cube steaks to the skillet. Cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the steaks from the skillet and keep warm on a plate covered with foil or a lid.
4. Sauté onions: Melt the butter in the same skillet, scraping the bottom to loosen any browned bits. Add the sliced onions and Worcestershire sauce, sauté for about 6 minutes, stirring occasionally, until the onions become tender and fragrant.
5. Make the gravy: Sprinkle the reserved 2 tablespoons of flour over the onions and continuously stir until the flour starts to brown slightly and combines well with the onions. Slowly add the beef stock while stirring constantly, then increase heat to medium-high. Bring to a gentle boil, stirring constantly, until the gravy thickens into a smooth sauce.
6. Add mushrooms: Stir in the sliced mushrooms and let the mixture simmer for 2 minutes until the mushrooms are tender and cooked through.
7. Simmer steaks in gravy: Return the cube steaks to the skillet, spoon the gravy, onions, and mushrooms over them, then cover and let simmer for 5 minutes to meld flavors and warm through. Serve immediately, ideally over mashed potatoes, rice, or pasta.

Notes

• Bringing the steak to room temperature before cooking helps achieve a more tender and evenly cooked piece of meat.
• Oven-warming the cooked steaks while preparing the gravy keeps them juicy and warm.
• For a thicker gravy, you can add a little more flour or reduce the gravy longer over heat.
• This dish pairs well with creamy mashed potatoes, buttered noodles, or steamed rice to soak up the flavorful gravy.
• You can substitute the beef stock with low-sodium broth to reduce sodium content.

Keywords: Cube Steak, Pan-fried Steak, Mushroom Gravy, Onion Gravy, Comfort Food, Beef Recipe