Cube Steak
This cube steak is tender, flavorful, and swimming in gravy! It's the kind of comfort food that saves the day when you need dinner fast.
Servings: 4 people
Ingredients
- 1 pound cube steaks about 4 steaks
- ½ cup all-purpose flour
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
Mushroom Gravy
- 1 tablespoon olive oil
- ½ cup sliced onion about half a medium onion
- 6 ounces sliced mushrooms
- 1 ⅔ cup beef broth
- 1 ½ tablespoons onion soup mix about half an envelope, or 6 teaspoons
- 2 teaspoons cornstarch
- 1 tablespoon water
Instructions
- Cover 1 pound cube steaks with a sheet of plastic wrap and use a meat mallet to pound the steaks until they are ¼-½ inch thick and even. Do this even if the steaks are already tenderized, as this will help prevent them from being tough.
- Combine ½ cup all-purpose flour, ¼ teaspoon ground black pepper, ½ teaspoon salt, ½ teaspoon onion powder, and ½ teaspoon garlic powder in a small bowl. Dredge the steaks in the flour mixture until fully coated, shaking off the excess.
- Add 2 tablespoons olive oil to a large skillet and heat over medium-high heat. Add the cube steaks to the skillet and cook for 2-3 minutes per side. Remove the steaks from the skillet and place them on a plate or wire rack to rest.
Mushroom Gravy
- Add the 1 tablespoon olive oil and ½ cup sliced onion to the skillet the steaks were cooked in, and cook for 4-5 minutes over medium heat. Add 6 ounces sliced mushrooms and continue to cook for about 5-6 minutes, until the mushrooms are tender and golden brown.
- Add 1 ⅔ cup beef broth and 1 ½ tablespoons onion soup mix to the skillet and stir to combine.
- Combine 2 teaspoons cornstarch and 1 tablespoon water in a small bowl to make a slurry and add it to the gravy. Stir to combine, then add the steaks back to the skillet. Cover and simmer for 5-10 minutes until the gravy has thickened. Serve immediately.
Video
Notes
- Can you make it ahead of time? Yes! Tenderize the steak and prep the gravy up to 24–48 hours ahead. Store in the fridge until ready to cook.
- Can you freeze steak? Yes! Cook and cool the steak, then freeze it with the gravy in a flat ziplock bag (or airtight container) for up to 3 months. Thaw overnight in the fridge.
- How do you reheat cube steak? Warm gently in a skillet on medium-low heat, or reheat in the microwave until hot.
Nutrition
Calories: 404kcal | Carbohydrates: 19g | Protein: 29g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 82mg | Sodium: 942mg | Potassium: 805mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 3mg
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