Cube Steak Gravy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups of beef broth or stock
02 -
2 tablespoons butter
03 -
1 medium yellow onion, sliced up
04 -
½ cup all-purpose flour
05 -
1 teaspoon garlic powder
06 -
8 oz mushrooms, sliced
07 -
1 teaspoon salt
08 -
1 teaspoon black pepper
09 -
1 teaspoon onion powder
10 -
1½–2 pounds cube steak, about 4 pieces
11 -
2 tablespoons oil
12 -
1 tablespoon Worcestershire sauce
# Instructions:
01 -
This step is optional, but you can let the cube steak sit out for 20 minutes before you cook it. This warms it up, so it cooks juicy and doesn’t stiffen in the pan while cold.
02 -
Sprinkle garlic powder, onion powder, salt, and pepper over both sides of the steaks. Press the cube steaks into flour on both sides, then set aside. Keep 2 tablespoons of the remaining flour for later use.
03 -
In a big heavy skillet, heat up some oil on medium to medium-high. Once hot, carefully place the cube steaks in. Give them 3-4 minutes per side to cook. Take them out and cover with foil or a lid to keep them warm.
04 -
Use the same skillet to melt butter. Don’t forget to scrape up anything stuck on the bottom. Toss in the onions and Worcestershire sauce, cooking them for about 6 minutes, stirring on and off, until nice and soft.
05 -
Sprinkle the reserved flour on the onions, stirring until it turns light brown and combines well. Slowly pour in the beef broth while stirring nonstop. Turn up the heat a bit to bring to a low boil, mixing until it thickens.
06 -
Toss the mushrooms into the skillet. Stir them around and let them simmer for about 2 minutes, just until they soften.
07 -
Put the cooked steaks back in the pan, covering them with the gravy, onions, and mushrooms. Let it all simmer for 5 minutes. Serve it right away over pasta, rice, or mashed potatoes.
# Notes:
01 -
Keeps in the fridge for up to 5 days in a sealed container
02 -
Okay to freeze for 3 months max
03 -
It’s best to start cooking with steaks at room temperature
04 -
Cook in smaller batches if your pan is on the smaller side