Cube Steak Gravy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz mushrooms, chopped into slices
02 -
2 tablespoons of butter
03 -
1 tablespoon Worcestershire sauce
04 -
1 medium yellow onion, cut into thin rings
05 -
2 cups beef broth or stock
06 -
½ cup plain flour
07 -
1½-2 pounds cube steak (4 portions)
08 -
1 teaspoon black pepper
09 -
1 teaspoon salt
10 -
1 teaspoon powdered garlic
11 -
1 teaspoon powdered onion
12 -
2 tablespoons cooking oil
# Instructions:
01 -
Not required, but letting the meat sit out for 20 minutes before frying can make a big difference. Warmer meat cooks better and ends up softer since cold steak can tighten up when heated suddenly.
02 -
Mix salt, garlic powder, pepper, and onion powder, then spread it over both sides of the steak. Press the steak into the flour to coat it completely and set it aside. Keep 2 tablespoons of flour saved for later use.
03 -
In a wide, heavy skillet, heat the oil over medium-high. Wait until it’s shimmering hot, then carefully place the steaks in. Cook them for 3 to 4 minutes on each side. Move the steaks to a plate, cover to keep warm.
04 -
Drop the butter into the same pan and let it melt. Scrape up any browned bits stuck to the bottom. Stir in slices of onion and Worcestershire sauce. Cook for around 6 minutes, occasionally stirring, until the onions soften up.
05 -
Stir the reserved flour into the pan until it mixes in and begins turning golden. Slowly pour in the beef broth while stirring non-stop. Turn the heat to medium-high and keep stirring as it reaches a gentle boil and thickens.
06 -
Add the mushrooms to the pan, stir everything together, and let it bubble for about 2 minutes until the mushrooms are soft.
07 -
Return the steaks to the skillet, making sure to cover them with the rich gravy, softened onions, and mushrooms. Let it simmer gently for 5 minutes. Serve fresh with potatoes, rice, or even pasta.
# Notes:
01 -
Keeps fresh in the fridge for up to 5 days in a sealed container
02 -
Good for freezing; store for 3 months tops
03 -
Meat should be close to room temperature before going in the pan
04 -
If your pan’s small, cook in batches for better results