Cube Steak and Gravy

A cast iron pan with strips of cube steaks in a brown mushroom gravy.

Cube Steaks smothered in a rich mushroom gravy is a delicious, quick, easy meal for any night. Great for busy nights. Serve over mashed potatoes or noodles.

Course Main Dish

Cuisine American

Keyword cube steak and gravy, cube steak and mushroom gravy, cube steak recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 369kcal

Author Eileen Kelly

Equipment

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Stainless Steel Mixing Bowls
Measuring Spoons and Cups
Cast Iron Skillet
Tongs

Ingredients

Cube Steaks

¼ cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 pound cube steaks
½ Tablespoon unsalted butter
1 Tablespoon olive oil

Mushroom Gravy

½ Tablespoon unsalted butter
1 Tablespoon olive oil
1 medium yellow onion, peeled, sliced in half and sliced thin
8 ounces button mushrooms, cleaned, sliced thin
1 Tablespoon all-purpose flour
1 ½ cup beef broth I use unsalted beef broth
1 teaspoon fresh thyme or ½ teaspoon dried thyme
½ teaspoon Worcestershire sauce
½ teaspoon Dijon mustard
½ teaspoon black pepper
salt, to taste

Instructions

Cube Steaks

In a shallow dish, mix together all-purpose flour, salt, black pepper, garlic powder, and onion powder.
Coat the cube steaks in the flour mixture.
In a medium size cast iron skillet over medium heat, when the pan is warm, add the butter and olive oil to the pan. (They will begin to sizzle in the pan.)
Add the floured cube steaks to the pan to brown, about 3-4 minutes. Flip and brown the other side. Once browned, remove the steaks and set on a dish. Set aside.

Mushroom Gravy

To the pan, add the additional butter and olive oil. Add the onions and mushrooms, saute and stir occasionally to sweat the onions and soften the mushrooms, about 4-5 minutes.
Sprinkle the mushrooms and onions with the all-purpose flour. Stir to blend the flour into the mixture.
Pour in the beef broth into the pan. Use a wooden spoon to scrape the bottom of the pan to pull up all the brown bits on the bottom of the pan.
To the pan, add in thyme, Worcestershire sauce, Dijon mustard, and ground black pepper. Taste the gravy, if needed add a little salt.
Add back in the browned cube steaks to the pan. Raise the heat on the pan to medium-high. Bring the gravy to a quick boil.
Once the gravy boils, reduce heat to low and simmer the steak and gravy about 10 minutes. The meat will be tender and the sauce will thicken.
Taste the gravy for seasoning, if needed, adjust any spices.
Serve over mashed potatoes or noodles.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Storage: store leftovers in an airtight container and refrigerate for up to 3 days.

Reheat: reheat leftovers on the stovetop over medium heat, stirring occasionally.

Freeze: Cube steak and mushroom gravy can be frozen for up to 3 months. To freeze, let the cube steak and gravy cool completely before transferring to a freezer-safe container. Defrost in the refrigerator before reheating on the stovetop.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition