Ingredients

The following ingredients have 4 Servings
  • 5 cube steaks (, about 1 1/2 pounds)
  • 1/2 cup flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons canola or vegetable oil
  • 2 tablespoons unsalted butter
  • 1/2 white onion (, thinly sliced)
  • 2 cups white mushrooms (, sliced)
  • 2 tablespoons dry gravy mix*
  • 1 1/2 cups low sodium beef broth
  • Fine sea salt and ground black pepper to taste

Instruction

  • In a shallow dish or pie plate, combine flour, garlic powder, onion powder, fine sea salt and black pepper.
  • Dredge cube steaks in flour mixture, gently shaking off excess.
  • In a large skillet, preferably cast iron, heat over medium-high heat. When hot, add oil for 1 minute.
  • Add cube steaks to the skillet. If working with a smaller skillet, you might have to work in batches. Do not crowd the steak.
  • Cook for 2-3 minutes on each side or until browned. Remove to a plate and set aside.
  • In the same skillet, add butter, white onion and sliced mushrooms. Saute until starting to soften, about 3-4 minutes.
  • Using a whisk, add dry gravy mix, making somewhat of a paste and scraping the dried bits off the bottom of the pan.
  • Stir in beef broth until smooth. Taste test and add additional salt or pepper, if needed.
  • Add cube steaks back to the skillet, spooning sauce over the top. Cook for another 1-2 minutes so they can reheat and sauce can thicken. Serve immediately over rice, buttered noodles or mashed potatoes.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.