Smothered Cube Steak and Potatoes
Indulge in the ultimate comfort food with this Smothered Cube Steak and Potatoes recipe, a hearty dish that's perfect for cozy weeknight dinners. Tender cube steaks are seasoned, lightly dredged in flour, and pan-seared to golden perfection before simmering in a rich, savory onion gravy infused with beef broth, garlic powder, and a hint of Worcestershire sauce. Paired with creamy, buttery mashed potatoes made from fluffy russets, this meal is a one-two punch of flavor and warmth. Easy to prepare in under an hour, this recipe ensures fork-tender meat and silky mashed potatoes loaded with classic, homemade goodness. Serve it up for a soul-satisfying dinner that feels like a warm hug on a plate!
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Recipe Information
Ingredients
- 4 pieces Cube steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 3 tablespoons Vegetable oil
- 2 tablespoons Butter
- 2 medium, sliced Yellow onion
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Garlic powder
- 4 medium, peeled and quartered Russet potatoes
- 1 cup (for mashed potatoes) Milk
- 4 tablespoons (for mashed potatoes) Butter
- 1 teaspoon (for mashed potatoes) Salt
- 1 teaspoon (for mashed potatoes) Black pepper
Instructions
Season the cube steaks with 1 teaspoon of salt and 1 teaspoon of pepper on both sides.
Dredge each cube steak in all-purpose flour, shaking off the excess.
Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the cube steaks for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, melt 2 tablespoons of butter and add the sliced onions. Cook the onions for 5-7 minutes until softened and lightly caramelized.
Stir in 1 tablespoon of all-purpose flour into the onions and cook for 1 minute to eliminate the raw flour taste.
Slowly pour in the beef broth while stirring to create a smooth gravy. Add Worcestershire sauce and garlic powder, stirring to combine.
Return the cube steaks to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and let simmer for 20 minutes, flipping halfway through, until the steaks are tender.
While the steaks are cooking, place the peeled and quartered potatoes in a large pot. Cover with water and add a pinch of salt. Bring to a boil and cook for 15-20 minutes until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Add 4 tablespoons of butter, 1 cup of milk, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mash until smooth and creamy.
Serve the smothered cube steak with the onion gravy ladled over the top, accompanied by the creamy mashed potatoes. Enjoy!
Nutrition Facts
Calories |
847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 2144 mg | 93% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.4 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 156 mg | 12% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1763 mg | 38% | |
*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.
