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Per serving
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- 1
Dredge the steaks
On a plate, stir together the flour, garlic powder, onion powder, salt, and pepper. Pat the cube steaks dry and press both sides into the seasoned flour until fully coated. Cube steak is one of the cheapest cuts at the meat counter and it's already tenderized, so it cooks fast.
- 2
Brown the steaks
Heat the oil in a large skillet over medium heat. Brown the steaks about 2 to 3 minutes per side, until they've got good color and reach 145F inside. They don't need to be cooked through here since they finish in the gravy. Move them to a plate.
- 3
Build the gravy base
Melt the butter in the same skillet over medium-high heat. Add the chopped onion and sliced mushrooms and cook 8 to 10 minutes, until the mushrooms are browned and the onion is soft. Stir in the minced garlic and cook one more minute, then scoop the vegetables out onto a plate.
- 4
Make the gravy
Pour in about 1 3/4 cups of the beef broth, scraping up all the browned bits stuck to the bottom of the pan (that's where the flavor lives). Stir in the Worcestershire and thyme. Whisk the cornstarch into the reserved 1/4 cup of cold broth, then pour it in. Bring to a low boil and simmer, whisking often, until the gravy thickens.
- 5
Smother and simmer
Return the mushrooms, onion, and steaks to the skillet, spooning the gravy over the top. Cover and simmer 5 minutes so the steaks soak up the gravy. Taste and add more salt and pepper if it needs it. Serve over mashed potatoes, rice, or egg noodles to stretch it further.
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Smothered Cube Steak and Gravy
Created by: BudgetBites
Ingredients
- 4 cube steak
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 tbsp vegetable oil
- 1/4 cup butter
- 1 yellow onion
- 8 oz mushrooms
- 2 garlic
- 2 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh thyme
- 1 tbsp cornstarch
Instructions
- Dredge the steaksOn a plate, stir together the flour, garlic powder, onion powder, salt, and pepper. Pat the cube steaks dry and press both sides into the seasoned flour until fully coated. Cube steak is one of the cheapest cuts at the meat counter and it's already tenderized, so it cooks fast.
- Brown the steaksHeat the oil in a large skillet over medium heat. Brown the steaks about 2 to 3 minutes per side, until they've got good color and reach 145F inside. They don't need to be cooked through here since they finish in the gravy. Move them to a plate.
- Build the gravy baseMelt the butter in the same skillet over medium-high heat. Add the chopped onion and sliced mushrooms and cook 8 to 10 minutes, until the mushrooms are browned and the onion is soft. Stir in the minced garlic and cook one more minute, then scoop the vegetables out onto a plate.
- Make the gravyPour in about 1 3/4 cups of the beef broth, scraping up all the browned bits stuck to the bottom of the pan (that's where the flavor lives). Stir in the Worcestershire and thyme. Whisk the cornstarch into the reserved 1/4 cup of cold broth, then pour it in. Bring to a low boil and simmer, whisking often, until the gravy thickens.
- Smother and simmerReturn the mushrooms, onion, and steaks to the skillet, spooning the gravy over the top. Cover and simmer 5 minutes so the steaks soak up the gravy. Taste and add more salt and pepper if it needs it. Serve over mashed potatoes, rice, or egg noodles to stretch it further.