Cube Steak and Gravy is a classic Southern comfort food that brings warmth and satisfaction to the dinner table. Known for its tender texture and rich flavor, cube steak is ideal for those seeking a hearty meal on a budget. The process of tenderizing cube steak, typically by pounding the meat, allows it to absorb the delicious flavors of the accompanying creamy mushroom gravy.
Ingredients
Scale:
4 (6-ounce) cube steaks, ideally sourced from grass-fed beef
Salt and pepper, to taste
1 cup all-purpose flour, sifted
2 tablespoons vegetable oil, or substitute with olive oil
1 medium onion, finely chopped
2 cups beef broth, homemade or low-sodium
1 cup sliced mushrooms, such as cremini or button
1 tablespoon Worcestershire sauce
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
Instructions
Begin by tenderizing the cube steak. Place each cube steak between two sheets of plastic wrap and pound gently with a meat mallet until about 1/2 inch thick. Season both sides with salt and pepper.
In a shallow dish, add the flour and sprinkle with a pinch of salt and pepper. Dredge each cube steak in the flour, ensuring an even coating.
Heat the vegetable oil in a large skillet over medium-high heat. Add the coated cube steaks to the pan, cooking for about 3-4 minutes on each side until golden brown. Remove the steaks and set aside.
In the same skillet, add the chopped onion and sliced mushrooms. Sauté for about 5 minutes, or until the onions are translucent and the mushrooms are tender.
Pour in the beef broth and Worcestershire sauce. Stir to combine and bring the mixture to a simmer.
Once simmering, return the cube steaks to the skillet, cover, and reduce the heat to low. Let cook for 15-20 minutes.
After 20 minutes, remove the lid and stir in the heavy cream, garlic powder, and onion powder. Cook for an additional 5 minutes until the gravy is thickened.
