Easy Cube Steak
Whip up a comforting, hearty meal with this **Easy Cube Steak** recipe—your go-to dish for tender beef smothered in a rich and savory onion-mushroom gravy. Perfect for busy weeknights, this recipe requires just 15 minutes of prep time and uses pantry staples like all-purpose flour, garlic powder, and Worcestershire sauce to create layers of bold, satisfying flavor. Pan-seared to perfection, the cube steak is simmered in a luscious beef broth gravy that’s thickened with a simple cornstarch slurry for just the right consistency. Pair it with creamy mashed potatoes or steamed rice to soak up every last drop of the irresistible sauce. Ready in 45 minutes and packed with cozy, homestyle goodness, this dish is a family favorite that’s sure to become a regular in your recipe rotation.
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Recipe Information
Ingredients
- 4 pieces Cube steak
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 3 tablespoons Vegetable oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, sliced
- 8 ounces Mushrooms, sliced
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 tablespoon Chopped fresh parsley (optional)
Instructions
In a shallow dish, mix the flour, salt, black pepper, garlic powder, and onion powder.
Dredge each piece of cube steak in the flour mixture, making sure to coat both sides well. Shake off any excess flour.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the butter and let it melt.
Cook the cube steaks in the skillet for about 3-4 minutes per side, until browned. Remove from the skillet and set aside on a plate.
In the same skillet, add the sliced onion and cook for 2-3 minutes until softened. Stir in the sliced mushrooms and cook for another 3-4 minutes until they release their liquid and start to brown.
Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet to incorporate the flavor. Bring to a gentle simmer.
Return the cooked cube steaks to the skillet, nestling them into the onion and mushroom gravy. Cover the pan and simmer on low heat for 15 minutes, turning the steaks halfway through cooking.
In a small bowl, mix the cornstarch with water to create a slurry. Stir this into the skillet to thicken the gravy, cooking for an additional 2-3 minutes until the gravy reaches your desired consistency.
Taste and adjust seasoning, if needed. Sprinkle with fresh parsley before serving (optional).
Serve the cube steak warm with mashed potatoes, rice, or a vegetable side dish.
Nutrition Facts
Calories |
2227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 33.5 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 6432 mg | 280% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 12.8 g | ||
| Protein | 183.4 g | 367% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 235 mg | 18% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3806 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.
