Beef Cubed Steak and Brown Gravy

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This easy Cube Steak Recipe is lightly seasoned breaded cube steaks pan fried and smothered with a mouthwatering mushroom and onion gravy. This is the ultimate comfort food meal made in less than thirty minutes. Serve over fluffy mashed potatoes, Amish egg noodles, or jasmine rice.

What is cube steak?

It is beef steak, usually top round or top sirloin, that has been flattened and tenderized by beating with a meat mallet or a mechanical tenderizer. This process creates what looks like little cubes on the outside of the steak giving the steak its unique name. This cut of beef is often breaded and fried for chicken fried steak. The store that I shop at sells them mechanically tenderized which I find to be just a slight bit better. However the process is easily done at home using a cutting board, some plastic wrap, and a meat mallet.

How to cook cube steak

Combine flour, garlic powder, onion powder, salt and pepper in a pie plate. Then dredge the cube steaks through the flour mixture. Now heat a little olive oil in a large skillet or cast iron skillet over medium heat. Cook the breaded cube steaks until browned on both sides.

Then using the same skillet melt the butter over medium high heat. Add the mushrooms and onions and cook until the mushrooms brown and onions soften. Now reduce the heat to low and add the garlic cooking for a minute while stirring constantly. Then remove the vegetables from the skillet and plate. Pour in the beef broth (reserve 1/4 cup) stirring the liquid to loosen any brown bits on the bottom of the skillet. Add the Worcestershire Sauce and fresh thyme. Then whisk together the reserved broth and cornstarch and whisk it into the skillet. Simmer the gravy until thickened whisking several times.

Add the mushrooms, onions, and cooked cube steaks back to the skillet. Cover and simmer for a few minutes. Finally season with salt, pepper, and more thyme if desired.

Recipe notes and helpful tips

• Use cremini or white button mushrooms. Both are equally delicious.
• If desired season your gravy with a little (1/4 teaspoon) onion powder and/or garlic powder.
• Don't forget to scrape those delicious brown bits off the bottom of the skillet. They are flavor packed and always welcome in gravy.
• Slice those mushrooms at least 1/4 inch thick as the moisture will cook out and they will shrink.
• Fresh thyme is always delicious with this recipe but you could substitute 1 teaspoon dried thyme or parsley.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet on the stovetop over low heat or in the microwave at 60% power until warmed.
• Once cooled freeze in a sturdy freezer safe container for up to 3 months. Defrost in the refrigerator overnight. Reheat in a skillet on the stovetop over low heat or in the microwave at 60% power until warmed.

Why is my cube steak tough

Cube steak is made from a less expensive cut of beef so following a few basic cooking concepts will help create a delectable experience.

• Make sure the steaks are well pounded with a meat mallet or have been mechanically tenderized.
• Don't overcook the steaks when browning. It only takes a few minutes on each side to brown the steaks and to cook them. To avoid overcooking, cook to an internal temperature of 145 degrees.
• A good gravy base helps to tenderize the steak. Sometimes I let the steaks simmer in the gravy a little longer than the recipe calls for. Or make them in an ovenproof skillet and let them in bake in the oven in the gravy for an extra hour or so,
• Use a slow cooker and let them cook low and slow.

Best side dishes for cube steak

I love to serve this with mashed potatoes, egg noodles, cauliflower mash, white rice, scalloped potatoes, Green Bean Casserole, fresh corn, or French baguettes with sweet cream butter.

More beef recipes you will love!

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Cube Steak and Gravy

This mouthwatering good cube steak recipe is lightly breaded pan fried cube steaks smothered in an easy mushroom onion gravy.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: main meal beef
• Method: stovetop
• Cuisine: American

Cube Steaks

• 4 cube steaks
• ¼ cup flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 1 ½ tablespoons olive oil

Mushroom Gravy

• ¼ cup butter
• 1 medium onion chopped
• 8 ounces mushrooms
• 2 cloves garlic minced
• 2 cups low sodium beef broth (reserve ¼ cup)
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon fresh thyme (or parsley)
• 1 tablespoon cornstarch
• salt and pepper to taste
  

1. Stir together the flour, garlic powder, onion powder, salt and pepper on a deep plate. Dredge the cube steaks through the flour mixture. Heat the olive oil in a large skillet over medium heat. Cook the breaded cube steaks until browned on both sides and until they reach an internal temperature of 145 degrees.   Plate the cube steaks.
2. Using the same skillet melt the butter over medium high heat. Add the mushrooms and onions and cook until the mushrooms brown and onions soften; about 8-10 minutes. Reduce the heat to low and add the garlic cooking for a minute while stirring constantly. Remove the vegetables from the skillet and plate.
3. Pour in the beef broth (reserve 1/4 cup). Use a spoon to loosen any brown bits on the bottom of the skillet. Add the Worcestershire Sauce and fresh thyme. Then whisk together the reserved beef broth and cornstarch and whisk it into the skillet. Bring it to a low boil. Then simmer the gravy until thickened whisking several times.
4. Add the mushrooms, onions, and cooked cube steaks back to the skillet. Cover and simmer for 5 minutes. Finally season with salt, pepper, and more thyme if desired.

Notes

• Use cremini or white button mushrooms. Both are equally delicious.
• If desired season your gravy with a little (1/4 teaspoon) onion powder and/or garlic powder.
• Don't forget to scrape those delicious brown bits off the bottom of the skillet. They are flavor packed and always welcome in gravy.
• Slice those mushrooms at least 1/4 inch thick as the moisture will cook out and they will shrink.
• Fresh thyme is always delicious with this recipe but you could substitute 1 teaspoon dried thyme or parsley.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet on the stovetop over low heat or in the microwave at 60% power until warmed.
• Once cooled freeze in a sturdy freezer safe container for up to 3 months. Defrost in the refrigerator overnight. Reheat in a skillet on the stovetop over low heat or in the microwave at 60% power until warmed.

Keywords: beef cube steak, cube steak and gravy, how to cook cube steak, what is cube steak

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