Country Style Smothered Cube Steak (Printable Version)

Tender beef steaks simmered in rich onion mushroom gravy for comforting Southern flavor.

# What You'll Need:

→ Meat

01 - 4 beef cube steaks, about 5–6 ounces each

→ Seasoning & Coating

02 - 1 cup all-purpose flour
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon paprika

→ Oil & Butter

06 - 3 tablespoons vegetable oil
07 - 2 tablespoons unsalted butter

→ Vegetables

08 - 1 large yellow onion, thinly sliced
09 - 8 ounces fresh mushrooms, sliced
10 - 2 cloves garlic, minced

→ Liquids

11 - 2 cups beef broth
12 - 1/2 cup whole milk or heavy cream for richer sauce
13 - 1 teaspoon Worcestershire sauce

→ Fresh Herbs

14 - 1 tablespoon chopped fresh parsley, for garnish

# Directions:

01 - In a shallow dish, combine the flour, salt, black pepper, and paprika. Dredge each cube steak through the seasoned flour mixture, coating both sides evenly and shaking off any excess. Set aside 2 tablespoons of the seasoned flour for the gravy.
02 - Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and foaming, sear the coated cube steaks for 2 to 3 minutes per side until golden brown. Transfer the steaks to a plate and set aside.
03 - Reduce the heat to medium. Add the remaining tablespoon of butter to the skillet along with the sliced onions and mushrooms. Cook, stirring occasionally, for 6 to 8 minutes until the onions are softened and the mushrooms are deeply browned.
04 - Add the minced garlic and the reserved seasoned flour to the skillet. Stir well to combine and cook for 1 minute to toast the flour and bloom the garlic.
05 - Slowly pour in the beef broth and Worcestershire sauce, stirring constantly and scraping up any browned bits from the bottom of the skillet. Stir in the milk and bring the mixture to a gentle simmer.
06 - Return the seared cube steaks to the skillet, nestling them down into the gravy. Cover with a lid, reduce the heat to low, and simmer for 20 minutes until the steaks are fork-tender and the gravy has thickened to a rich consistency.
07 - Taste the gravy and adjust the seasoning with salt and pepper as needed. Garnish with chopped fresh parsley and serve hot alongside mashed potatoes, rice, or egg noodles.

# Expert Advice:

01 -
  • The gravy practically makes itself while the steaks simmer, so you get maximum flavor with barely any extra effort.
  • Everything cooks in one skillet, which means fewer dishes and more time to relax after dinner.
02 -
  • Do not skip the step of reserving flour from the dredging dish, because that seasoned flour is what thickens the gravy perfectly without tasting raw.
  • Letting the steaks simmer covered on low heat is the secret to turning a tough cut into something that falls apart with barely a nudge of your fork.
03 -
  • Pat the cube steaks dry with paper towels before dredging them, because moisture is the enemy of a good sear and will make the coating fall off.
  • Scrape up every browned bit from the bottom of the pan when you add the broth, because that fond is where half the flavor in your gravy comes from.

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