Cube Steak Deluxe
Tenderized cube steaks are seared and then gently simmered in a rich and savory mushroom gravy with onions. This one-pan meal is a comforting classic that delivers deep flavor with minimal effort. It's perfect for a hearty weeknight dinner.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 353 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 4 pcsbeef cube steak (tenderized beef round steak), about 1-inch (2.5 cm) thick
- 4 tbspunsalted butter
- 1 pcsyellow onion, medium, finely diced
- 120 gcanned mushroom, drained and sliced
- 0.5 tspgarlic powder
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 300 gmushroom gravy, canned or jarred
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
tongs · spatula · cutting board · knife · large skillet with lid
The method
Step by step
- 1
Pat the cube steaks dry with a paper towel and season both sides evenly with the salt and black pepper.
About 2 min
Cook’s note: Drying the steaks helps them get a better sear in the pan.
- 2
Melt the butter in a large skillet with a lid over medium-high heat.
About 2 min
- 3
Carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until nicely browned.
About 6 min
Cook’s note: Work in batches if necessary to ensure all steaks get a good sear.
- 4
Remove the seared steaks from the skillet and set them aside on a plate.
About 1 min
- 5
Reduce the heat to medium and add the diced onion to the same skillet.
About 1 min
- 6
Sauté the onion for about 5 minutes, stirring occasionally, until it has softened and become translucent.
About 5 min
- 7
Stir in the garlic powder and sliced mushrooms. Cook for another 2 minutes until the mushrooms are heated through.
About 2 min
- 8
Pour the mushroom gravy into the skillet. Stir everything together, scraping the bottom of the pan to lift any flavorful browned bits.
About 1 min
Cook’s note: Those browned bits, called 'fond', add a lot of flavor to the gravy.
- 9
Return the seared steaks and any accumulated juices from the plate back into the skillet, nestling them into the gravy.
About 1 min
- 10
Bring the mixture to a low simmer, then reduce the heat to the lowest setting that maintains a gentle bubble.
About 2 min
- 11
Cover the skillet and cook for 60 minutes, or until the steaks are fork-tender. Stir once or twice during cooking.
About 1 hr
Cook’s note: Low and slow cooking is key to making the cube steak tender.
- 12
Serve the steaks hot, topped with a generous spoonful of the mushroom and onion gravy. Garnish with fresh parsley, if desired.
About 2 min
Per serving
Nutrition
- Calories
- 352.8kcal
- Protein
- 27.2g
- Carbs
- 6.7g
- Fat
- 23.4g
- Fibre
- 1.9g
- Sugar
- 2.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Gently reheat in a covered pan over low heat or in the microwave until warmed through.
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