Cube Steak with Mushroom Gravy and Rice
Elevate your comfort food game with this hearty and flavorful Cube Steak with Mushroom Gravy and Rice recipe! Featuring tender, golden-browned cube steaks simmered in a rich, creamy mushroom gravy, this dish is the epitome of homestyle cooking. Perfectly complemented by fluffy white rice, each bite delivers a satisfying combination of savory, tender, and creamy textures. With simple ingredients like fresh mushrooms, garlic, and beef broth, this recipe strikes the perfect balance between rustic charm and indulgent flavor. Ready in under an hour and guaranteed to delight your taste buds, this crowd-pleasing meal is ideal for busy weeknights or cozy family dinners. Serve it up for a comforting plate that feels like a warm hug!
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Recipe Information
Ingredients
- 4 pieces cube steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 medium, diced white onion
- 2 cloves, minced garlic
- 8 ounces, sliced mushrooms
- 2 cups beef broth
- 0.25 cup heavy cream
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups white rice
- 4 cups water (for rice)
- 1 tablespoon butter (for rice)
Instructions
Season both sides of the cube steak with salt and black pepper.
Dredge the cube steak in the flour, shaking off any excess.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the cube steaks and cook for 3-4 minutes per side, or until browned. Remove the steaks from the skillet and set aside.
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Sauté the diced onion for 2-3 minutes until softened, then add the minced garlic and cook for 1 more minute.
Add the sliced mushrooms to the skillet and cook until they are browned and their moisture has evaporated, about 5-7 minutes.
Pour in the beef broth and bring to a simmer, scraping up any browned bits on the bottom of the pan. Stir in the heavy cream.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually whisk the slurry into the skillet to thicken the gravy. Simmer for an additional 2-3 minutes.
Return the browned cube steaks to the skillet, spoon the mushroom gravy over them, and reduce the heat to low. Cover and cook for 15 minutes, or until the steaks are tender.
While the steaks are simmering, prepare the rice. In a medium saucepan, bring 4 cups of water to a boil. Stir in 2 cups of white rice and 1 tablespoon of butter, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
Fluff the rice with a fork and serve onto plates. Top the rice with the cube steak and spoon the mushroom gravy over the top. Serve immediately and enjoy!
Nutrition Facts
Calories |
2245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 29.5 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 6704 mg | 291% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 10.5 g | ||
| Protein | 177.3 g | 355% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 202 mg | 16% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3817 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
