Country Style Smothered Cube Steak (Printer-friendly)
Tender cube steak in onion-mushroom gravy, finished with cream if desired. Perfect over mashed potatoes or rice.
# What you'll need:
→ Meat
01 - 4 cube steaks, approximately 1.1 lb total
→ Seasoned Coating
02 - ½ cup all-purpose flour
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon smoked paprika
→ Vegetables
06 - 1 large yellow onion, thinly sliced
07 - 1 cup fresh mushrooms, sliced
→ Gravy
08 - 2 cups beef broth
09 - 2 tablespoons Worcestershire sauce
10 - ¼ cup heavy cream (optional, for a creamier gravy)
→ Frying
11 - 3 tablespoons vegetable oil
12 - 2 tablespoons unsalted butter
# Method:
01 - Combine the flour, salt, pepper, and paprika in a shallow dish. Dredge each cube steak thoroughly in the seasoned flour, shaking off any excess coating.
02 - Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the coated steaks for 2 to 3 minutes per side until deeply browned, working in batches if needed. Transfer the steaks to a plate and set aside.
03 - In the same skillet, add the remaining butter. Sauté the sliced onions for 5 minutes until softened and translucent, then add the mushrooms and cook for an additional 3 minutes until lightly caramelized.
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 gentle simmer.
05 - Return the seared cube steaks to the skillet, nestling them into the onion and mushroom mixture. Reduce the heat to low, cover with a lid, and simmer for 30 to 35 minutes until the beef is fork-tender.
06 - For a richer, creamier gravy, stir in the heavy cream during the final 5 minutes of cooking and let it gently simmer until slightly thickened.
07 - Taste the gravy and adjust the seasoning with salt and pepper as needed. Serve the steaks hot, spooning generous amounts of gravy and vegetables over each portion. Pairs beautifully with creamy mashed potatoes, steamed rice, or buttered egg noodles.
# Expert Tips:
01 -
- The gravy practically builds itself from the bits left in the pan, so you feel like a genius without trying hard.
- It turns an inexpensive cut of meat into something people will actually ask for again.
02 -
- Do not rush the simmer time because the cube steaks need those thirty plus minutes to break down and become truly tender instead of chewy.
- Scraping the browned bits off the bottom of the pan when you add the broth is not optional, it is the entire reason the gravy tastes like it took all day.
03 -
- Pat the cube steaks completely dry with paper towels before dredging them or the flour coating will turn gummy instead of forming a proper crust.
- If your gravy is too thin at the end, let it simmer uncovered for a few extra minutes and it will tighten up on its own without any extra tricks.