Smothered Cube Steak

Vickie Parks


I saw this recipe on Facebook a few times, and each time it was from a different food blog. It had nearly all positive comments from those who had tried it. It looked good, so I decided to give the recipe a try. It really is quite good, and it goes together rather quickly, so it's a good option for those busy nights when you don't have a lot of time to cook but want a delicious, filling dinner.

★★★★★ 1 vote
10 Min
20 Min


cube steaks
black pepper
cajun seasoning, to taste (i used almost 1 tablespoon total)
1/4 c
flour (approximate)
vegetable oil, for frying
4 c
sliced mushrooms (i used button mushromoms, but i think cremini would also be good)
1 medium
onion, halved and thinly sliced
1 clove
garlic, minced
3 c
low-sodium chicken broth
1/4 tsp
dried thyme leaves


1Season both sides of cube steaks with salt, pepper and Cajun seasoning. Rub a little flour into both sides of each cube steak.
2Heat vegetable oil in skillet over over medium heat. Add cube steaks and cook 5 minutes each side. Remove cooked steaks to a platter, and cover with foil to keep warm.
3Add mushrooms, onion and garlic to skillet with pan drippings, and cook about 5 minutes or until mushrooms and onions are tender, stirring frequently to scrape up browned bits from the skillet. (I added a little Cajun seasoning too, but that wasn't in the original recipe.)
4Stir 2 tablespoons of flour into the gravy. Add the broth and thyme, and stir well. Cook over medium heat until gravy is thickened. Return cube steaks to skillet and heat several minutes in the gravy, turn and cook other side for several minutes or until heated through and cooked thoroughly.

Add a little more broth if the gravy thickens too quickly.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Low Fat, Low Carb