Smother Cubed Steak
Indulge in the ultimate comfort food with this Smothered Cubed Steak recipe, a hearty dish that combines tender, pan-seared cubed steaks with a rich and velvety mushroom-onion gravy. Perfectly seasoned with garlic, black pepper, and a touch of Worcestershire sauce, this Southern-inspired classic is simmered to perfection, delivering melt-in-your-mouth texture and layers of savory flavor. Finished with a splash of heavy cream for added richness, it’s an irresistible meal best served over creamy mashed potatoes or fluffy rice. Ready in just an hour, this one-pan wonder is ideal for cozy weeknight dinners or satisfying weekend feasts.
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Recipe Information
Ingredients
- 4 pieces cubed steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 large yellow onion, thinly sliced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Pat the cubed steaks dry with paper towels.
Season both sides of the steaks with salt, black pepper, and garlic powder.
Dredge the steaks lightly in the all-purpose flour, shaking off any excess.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the steaks in batches and sear for 2-3 minutes per side, until golden brown. Remove the steaks and set them aside on a plate.
Reduce the heat to medium and add the sliced onions to the same skillet. Cook for 4-5 minutes, stirring occasionally, until softened and golden.
Add the sliced mushrooms to the skillet and cook for an additional 4-5 minutes, until they release their liquid and begin to brown.
Sprinkle 2 tablespoons of the reserved flour into the skillet (from dredging) and stir well to coat the onions and mushrooms.
Slowly pour in the beef broth while stirring continuously to avoid lumps. Add the Worcestershire sauce and bring the mixture to a simmer.
Return the steaks to the skillet, nestling them into the gravy. Cover the skillet with a lid and reduce the heat to low.
Allow the steaks to simmer for 25-30 minutes, until they are tender and cooked through.
Stir in the heavy cream and adjust the seasoning with additional salt and pepper, if needed.
Garnish with chopped parsley, if desired, and serve warm with mashed potatoes or rice.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 4661 mg | 203% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 12.8 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 128 mg | 10% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1518 mg | 32% | |
*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.
