Best Smothered Cube Steak

Why You’ll Love This Recipe

What makes this Smothered Cube Steak stand out is its perfect balance of flavors. The tender, seasoned cube steaks are seared to golden perfection and then smothered in a mouthwatering gravy made with caramelized onions, savory beef stock, and earthy mushrooms. The Worcestershire sauce adds a depth of flavor that takes the sauce to the next level. It’s a rich, savory dish that pairs perfectly with mashed potatoes, rice, or crusty bread to soak up all the delicious gravy. Whether you’re looking for a comforting meal or a dish that will impress your guests, this recipe is sure to deliver.

Ingredients

Main Ingredients:

• 1½-2 pounds cube steak (4 pieces)
• ½ cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons oil
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1 medium yellow onion, sliced
• 2 cups beef stock or beef broth
• 8 oz sliced mushrooms

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a shallow bowl, combine the flour, garlic powder, onion powder, salt, and pepper. Dredge the cube steaks in the flour mixture, making sure each piece is evenly coated on both sides.
2. Heat the oil and butter in a large skillet over medium-high heat. Once hot, add the cube steaks to the skillet and cook for 3-4 minutes per side, or until golden brown. Remove the steaks from the skillet and set them aside.
3. In the same skillet, add the sliced onions and cook for 5 minutes, or until they begin to soften and caramelize.
4. Add the sliced mushrooms to the skillet with the onions and cook for an additional 3-4 minutes, stirring occasionally, until the mushrooms begin to soften and release their moisture.
5. Stir in the Worcestershire sauce and beef stock, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer and let it cook for 5 minutes to reduce slightly.
6. Return the cube steaks to the skillet and spoon some of the gravy over the top. Reduce the heat to low, cover the skillet, and let the steaks simmer in the gravy for 15-20 minutes, or until the steaks are tender and cooked through.
7. Serve the smothered cube steaks with the onion and mushroom gravy spooned over the top.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Add Bell Peppers: For added flavor and color, you can sauté bell peppers along with the onions and mushrooms.
• Creamy Version: Stir in ¼ cup of heavy cream or sour cream into the gravy at the end of cooking for a creamy variation.
• Spicy Twist: Add a pinch of red pepper flakes or some diced jalapeños to the gravy for a bit of heat.
• Vegetarian Option: Skip the cube steaks and use portobello mushrooms or other hearty vegetables as a substitute for a vegetarian version.

Storage/Reheating

• Storage: Leftover smothered cube steak can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the steaks and gravy on the stove over low heat, adding a splash of beef broth or water if the gravy thickens too much. You can also microwave individual servings, but the gravy may lose some of its smooth texture.

FAQs

Can I use a different cut of beef for this recipe?

While cube steak is the best choice for this dish, you can substitute it with other cuts of beef like round steak or sirloin, though the texture may vary.

Can I use chicken broth instead of beef stock?

Yes, chicken broth can be used in place of beef stock, but it will result in a slightly different flavor. Beef stock is ideal for a richer, more robust gravy.

Can I make this recipe without Worcestershire sauce?

If you don’t have Worcestershire sauce, you can use soy sauce or balsamic vinegar as a substitute to add depth to the gravy.

Can I make this dish in a slow cooker?

Yes, you can cook the cube steaks and gravy in a slow cooker. Brown the steaks and onions in a skillet, then transfer everything to a slow cooker with the beef stock, Worcestershire sauce, and mushrooms. Cook on low for 6-8 hours until the steaks are tender.

What can I serve with smothered cube steak?

This dish pairs beautifully with mashed potatoes, rice, or buttered noodles to soak up the delicious gravy. Roasted vegetables or a side salad also complement the rich flavors.

How do I make sure the cube steaks are tender?

The key to tender cube steaks is to simmer them gently in the gravy. Don’t rush the process; low and slow cooking will break down the meat fibers and ensure a tender result.

Can I freeze smothered cube steak?

Yes, you can freeze smothered cube steak. Allow it to cool completely, then store it in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

Can I use frozen cube steaks?

You can use frozen cube steaks, but it’s best to thaw them in the refrigerator overnight before cooking for the best results.

How do I avoid the gravy becoming too thick?

If the gravy becomes too thick, simply add a little more beef broth or water to thin it out to your desired consistency.

Can I make this recipe without mushrooms?

If you don’t like mushrooms, you can simply leave them out, or replace them with other vegetables like carrots, peas, or bell peppers.

Conclusion

Best Smothered Cube Steak is a comforting, savory dish that combines tender, well-seasoned cube steaks with a rich, flavorful gravy made with onions and mushrooms. Whether you’re making it for a family dinner or serving it to guests, this recipe is sure to impress with its depth of flavor and satisfying texture. The tender steaks and luscious gravy create a meal that everyone will enjoy and want to come back to again and again.

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