Cube Steaks with Mushroom Gravy

We were recently lucky enough to get our hands on some amazing local, grass-fed beef and one of the items I received more of than I'm used to cooking with was cube steaks! So I've been trying to get more familiar with the best ways to cook them, and delicious dishes to cook them up in to serve to my family. A lot of recipes seem to involve simmering them in some sort of sauce to give them time to get good and tender - and my oh my was this a wonderful meal!

Just look at that luscious sauce - stuffed with tender mushrooms and onions. The steaks cook up completely tender and flavorful; serve this alongside some mashed potatoes and your favorite veggies for a wonderful dinner any night of the week!

Cube Steaks with Mushroom Gravy

1/2 cup flour
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 pound cube cube steaks (about 4)

Mushroom Gravy:
1 Tablespoon olive oil
1/2 small onion, sliced
6 ounce mushrooms, sliced
1 cup beef broth
1 package onion soup mix
1 teaspoon cornstarch
1 Tablespoon water

  1. In a shallow pan (like a pie plate) combine the flour, pepper, salt, onion powder, and garlic powder and stir with a fork to combine. Press each steak on both sides into the flour mixture and set aside.
  2. In a large nonstick skillet, heat 2 TBS of olive oil over a medium to medium-high heat. Brown the steaks on both sides (about 3-5 minutes per side), then remove to a plate and set aside.
  3. Add the remaining 1 TBS olive oil to the pan, along with the onion slices and saute until onion begins to soften and brown. Add in the mushrooms and cook another few minutes until they begin to soften and brown as well.
  4. Stir in the beef broth and onion soup mix. In a small bowl, whisk together the cornstarch and 1 TBS water and whisk that into the gravy. 
  5. Return the steaks to the gravy, and bring to a low simmer until steaks are tender, and gravy has thickened.
Recipe from The Recipe Critic


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