cube steak and gravy

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By Beth Pierce
from Old Monroe, MO

This mouthwatering good cube steak recipe is lightly breaded pan fried cube steaks smothered in an easy mushroom onion gravy.

serves 4
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For cube steak and gravy

  • CUBE STEAKS
  • 4
    cube steaks
  • 1/4 c
    flour
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1/4 tsp
    salt
  • 1/4 tsp
    fresh ground black pepper
  • 1 1/2 Tbsp
    olive oil
  • MUSHROOM GRAVY
  • 1/4 c
    butter
  • 1
    medium onion chopped
  • 8 oz
    mushrooms
  • 2 clove
    garlic minced
  • 2 c
    beef broth (reserve ¼ cup)
  • 1 Tbsp
    worcestershire sauce
  • 1 Tbsp
    fresh thyme (or parsley)
  • 1 Tbsp
    cornstarch
  • salt and pepper to taste

How To Make cube steak and gravy

  • 1
    Stir together the flour, garlic powder, onion powder, salt and pepper on a deep plate. Dredge the cube steaks through the flour mixture. Heat the olive oil in a large skillet over medium heat. Cook the breaded cube steaks until browned on both sides and until they reach an internal temperature of 145 degrees. Plate the cube steaks.
  • 2
    Using the same skillet melt the butter over medium high heat. Add the mushrooms and onions and cook until the mushrooms brown and onions soften; about 8-10 minutes. Reduce the heat to low and add the garlic cooking for a minute while stirring constantly. Remove the vegetables from the skillet and plate.
  • 3
    Pour in the beef broth (reserve 1/4 cup). Use a spoon to loosen any brown bits on the bottom of the skillet. Add the Worcestershire Sauce and fresh thyme. Then whisk together the reserved beef broth and cornstarch and whisk it into the skillet. Simmer the gravy until thickened whisking several times.
  • 4
    Add the mushrooms, onions, and cooked cube steaks back to the skillet. Cover and simmer for 5 minutes. Finally season with salt, pepper, and more thyme if desired.
  • 5
    NOTES Use cremini or white button mushrooms. Both are equally delicious. If desired season your gravy with a little (1/4 teaspoon) onion powder and/or garlic powder. Don’t forget to scrape those delicious brown bits off the bottom of the skillet. They are flavor packed and always welcome in gravy. Slice those mushrooms at least 1/4 inch thick as the moisture will cook out and they will shrink. Fresh thyme is always delicious with this recipe but you could substitute 1 teaspoon dried thyme or parsley. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet on the stovetop over low heat or in the microwave at 60% power until warmed. Once cooled freeze in a sturdy freezer safe container for up to 3 months. Defrost in the refrigerator overnight. Reheat in a skillet on the stovetop over low heat or in the microwave at 60% power until warmed.
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