Cube Steak in Brown Mushroom Gravy
Looks like a lot of steps, but this meal is absolutely simple, quick to make, and full of flavor. My hubby's not a cube steak fan and THIS is how I finally got him to enjoy it! I even throw in a little splash of balsamic or red wine vinegar with the broth from time to time to amp up the flavor profile. Yum!
Cube Steak in Brown Mushroom Gravy
Looks like a lot of steps, but this meal is absolutely simple, quick to make, and full of flavor. My hubby's not a cube steak fan and THIS is how I finally got him to enjoy it! I even throw in a little splash of balsamic or red wine vinegar with the broth from time to time to amp up the flavor profile. Yum!
Cooking Instructions
- 1
Place flour, seasoned salt, and pepper in a wide, shallow dish (like a pie plate). Stir to combine.
- 2
Heat a large deep sided sautée pan over medium high heat. Add vegetable oil and 2 tbs of the butter.
- 3
Lightly season both sides of each cube steak with salt and pepper. Dredge in flour to coat, gently tapping off excess so coating is nice and light.
- 4
When oil and butter are nice and hot place cube steaks in pan. Cook 2 minutes per side. Transfer to a paper towel lined plate. Set aside.
- 5
Add mushrooms to pan. Sprinkle with thyme. Cook until mushrooms begin to soften, stirring frequently. About 5 minutes.
- 6
Add remaining 2 tbs butter to pan. As soon as it melts stir in 4 tbs of the flour used to coat the cube steaks. Cook for 2 minutes, stirring constantly.
- 7
Wisk in beef broth. Increase heat to medium high. Bring to a simmer until gravy thickens, wisking frequently.
- 8
As soon as gravy thickens return cube steaks to pan, turning to coat evenly with gravy. Reduce heat to low. Let rest 5 minutes for cube steaks to heat through and soak in some of that gravy.
- 9
Serve with mashed potatoes and a side salad to complete your tasty meal. Enjoy!
- 10
Note: As always, taste for seasoning before serving. I usually give the mushrooms a light sprinkling of salt and pepper as they cook, but almost never add salt beyond that point. It's up to you to determine how you want it seasoned.
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