Michael Davis
Cube steak, a tenderized cut of beef, pairs perfectly with rich, savory mushroom gravy, creating a comforting and hearty dish. To make this classic meal, start by seasoning the cube steaks with salt and pepper, then searing them in a hot skillet until golden brown. Set the steaks aside and use the same pan to sauté mushrooms, onions, and garlic, allowing them to caramelize and absorb the flavorful browned bits from the meat. Next, whisk in flour to create a roux, then gradually add beef broth, stirring continuously until the gravy thickens. Return the cube steaks to the pan, letting them simmer in the gravy until tender and fully cooked. The result is a delicious, flavorful dish where the tender steak and earthy mushroom gravy complement each other beautifully, ideal for serving over mashed potatoes or rice.
| Characteristics | Values |
|---|---|
| Main Ingredients | Cube steak, mushrooms, flour, butter/oil, beef broth, onion, garlic |
| Cooking Method | Pan-searing, sautéing, simmering |
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Servings | 4 |
| Key Steps | Tenderize steak, dredge in flour, sear, sauté mushrooms, make gravy |
| Gravy Base | Pan drippings, flour, beef broth, mushrooms |
| Seasonings | Salt, pepper, garlic powder, onion powder, thyme (optional) |
| Texture | Tender steak, creamy gravy, sautéed mushrooms |
| Serving Suggestions | Serve with mashed potatoes, rice, or noodles |
| Dietary Considerations | High in protein, can be adjusted for low-carb (omit flour thickener) |
| Difficulty Level | Easy to intermediate |
| Equipment Needed | Skillet, tongs, whisk, measuring cups/spoons |
| Storage | Refrigerate leftovers in airtight container for up to 3 days |
| Reheating Instructions | Reheat on stovetop over medium heat, adding a splash of broth if needed |
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What You'll Learn
- Seasoning the Cube Steak: Salt, pepper, garlic powder, and paprika for flavor before cooking
- Searing the Steak: Cook steak in hot oil until golden brown on both sides
- Sautéing Mushrooms: Cook sliced mushrooms in butter until tender and lightly browned
- Making the Gravy: Whisk flour into pan drippings, add broth, and simmer until thickened
- Combining and Serving: Return steak to gravy, simmer briefly, and serve with mashed potatoes
Seasoning the Cube Steak: Salt, pepper, garlic powder, and paprika for flavor before cooking
When preparing cube steak for a rich mushroom gravy dish, seasoning is a crucial step that can elevate the flavor profile of the entire meal. Begin by laying out your cube steaks on a clean, dry surface. The goal is to ensure that the seasoning adheres well to the meat, creating a flavorful crust when cooked. Start by generously seasoning both sides of the cube steak with salt. Salt not only enhances the natural flavors of the beef but also helps to tenderize it slightly, making it more succulent. Use kosher salt or sea salt for a cleaner, more robust flavor compared to table salt.
Next, sprinkle freshly ground black pepper over both sides of the steak. Pepper adds a subtle heat and depth that complements the richness of the beef. Be mindful of the amount; a moderate coating will suffice, as too much pepper can overpower the other seasonings. Follow this with a light dusting of garlic powder. Garlic powder brings a savory, aromatic quality to the dish without the harshness that fresh garlic might introduce at this stage. It melds beautifully with the other spices, creating a harmonious flavor base.
Finally, add a pinch of paprika to each side of the cube steak. Paprika contributes a mild smoky sweetness and a vibrant color, enhancing both the taste and appearance of the meat. For a bolder flavor, consider using smoked paprika, which will add an extra layer of complexity. Ensure that each seasoning is evenly distributed, gently pressing the spices into the meat to create a uniform coating. This step not only seasons the steak but also helps form a delicious crust when seared.
Allow the seasoned cube steaks to sit for a few minutes at room temperature before cooking. This brief resting period lets the flavors penetrate the meat more effectively. Proper seasoning is key to achieving a well-rounded, flavorful cube steak that pairs perfectly with the creamy mushroom gravy. By combining salt, pepper, garlic powder, and paprika, you create a balanced and aromatic foundation that enhances the overall dish.
Once the steaks are seasoned, they are ready to be cooked. Heat a skillet over medium-high heat and add a bit of oil or butter to sear the steaks until nicely browned on both sides. This initial sear locks in the juices and intensifies the flavors from the seasoning. After searing, the steaks can be set aside while you prepare the mushroom gravy, ensuring they remain tender and flavorful. The seasoning not only enhances the taste of the cube steak but also contributes to the depth of the gravy, making it a vital step in this comforting and hearty meal.
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Searing the Steak: Cook steak in hot oil until golden brown on both sides
To begin searing the cube steak for your mushroom gravy dish, start by selecting a heavy-bottomed skillet, such as cast iron or stainless steel, which will ensure even heat distribution. Place the skillet over medium-high heat and add enough oil to coat the bottom of the pan generously. Suitable oils for this purpose include vegetable, canola, or olive oil, as they have high smoke points. Allow the oil to heat until it shimmers but not to the point of smoking, which usually takes about 2-3 minutes. Properly heating the oil is crucial for achieving a golden-brown crust on the steak.
While the oil is heating, prepare your cube steaks by patting them dry with paper towels. Moisture on the surface of the meat can prevent proper browning, so ensuring the steaks are dry is an essential step. Season both sides of the steaks generously with salt and pepper, or any other desired seasonings, such as garlic powder or paprika. This not only enhances the flavor but also helps create a flavorful crust during the searing process.
Once the oil is hot, carefully place the seasoned cube steaks into the skillet. Avoid overcrowding the pan, as this can cause the steaks to steam instead of sear. If necessary, cook the steaks in batches. Allow the steaks to cook undisturbed for 2-3 minutes on the first side, or until a rich, golden-brown crust forms. The cooking time may vary depending on the thickness of the steaks and the heat of your stove, so keep a close eye on them to prevent burning.
After achieving the desired crust on the first side, use tongs to carefully flip the steaks to the other side. Cook for an additional 2-3 minutes, or until the second side is also golden brown. The internal temperature of the steaks should reach about 145°F (63°C) for medium-rare or 160°F (71°C) for medium, but since cube steak is typically thin and tenderized, it's more about achieving the right color and texture than a specific internal temperature. Once both sides are seared to perfection, transfer the steaks to a plate and set aside while you prepare the mushroom gravy.
Searing the cube steaks properly not only enhances their flavor but also creates a foundation for the rich, savory mushroom gravy. The fond (the browned bits left in the pan) will be used to build the gravy, adding depth and complexity to the dish. By following these steps, you'll ensure that your cube steaks are perfectly seared, setting the stage for a delicious and satisfying meal. Remember, the key to successful searing is patience, attention to detail, and maintaining the right temperature throughout the cooking process.
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Sautéing Mushrooms: Cook sliced mushrooms in butter until tender and lightly browned
To begin the process of sautéing mushrooms for your cube steak and mushroom gravy, start by selecting fresh, firm mushrooms. Button mushrooms are a popular choice for this dish due to their mild flavor and availability, but you can also use cremini or a mix of wild mushrooms for a more robust taste. Clean the mushrooms by gently brushing off any dirt with a soft brush or a damp cloth. Avoid soaking them in water, as mushrooms absorb moisture quickly, which can dilute their flavor and affect the sautéing process.
Once cleaned, slice the mushrooms evenly, aiming for slices about ¼ inch thick. This ensures they cook uniformly and achieve the desired tender texture. Preheat a large skillet over medium heat; a well-heated pan is crucial for achieving a good sear and preventing the mushrooms from sticking. Add a generous amount of butter to the skillet, allowing it to melt and coat the surface. Butter not only adds richness to the dish but also helps in achieving that golden-brown color and enhances the overall flavor profile.
When the butter starts to foam, add the sliced mushrooms to the skillet in a single layer. Avoid overcrowding the pan, as this can cause the mushrooms to steam instead of sauté. If necessary, cook the mushrooms in batches. Let them cook undisturbed for a few minutes to allow the moisture to release and evaporate, which is essential for browning. As the mushrooms cook, they will shrink and become more tender. Use a spatula to toss them occasionally after the initial browning to ensure even cooking.
Continue cooking until the mushrooms are tender and have developed a light golden-brown color. This process should take about 5-7 minutes, depending on the heat and the quantity of mushrooms. The edges should be caramelized, adding depth of flavor to your gravy. Season the mushrooms with a pinch of salt and pepper during the last minute of cooking to enhance their natural flavors. Properly sautéed mushrooms will not only serve as a delicious accompaniment to the cube steak but also form the flavorful base for your rich mushroom gravy.
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Making the Gravy: Whisk flour into pan drippings, add broth, and simmer until thickened
To make a rich and flavorful mushroom gravy for your cube steak, the process begins with utilizing the pan drippings left after cooking the steak. These drippings are packed with flavor and serve as the foundation for your gravy. Start by ensuring the pan is still warm over medium heat. If there’s excess grease, you can spoon some out, leaving just enough to coat the bottom of the pan. This step is crucial because the fat in the drippings will help cook the flour and create a roux, which is essential for thickening the gravy.
Next, whisk in an equal amount of flour to the remaining fat in the pan, typically about 2 to 3 tablespoons, depending on how much fat you have. The goal is to create a smooth paste without lumps. Keep whisking the flour into the fat for about 1 to 2 minutes, allowing it to cook slightly. This step is important because it removes the raw flour taste and ensures your gravy has a smooth, velvety texture. The mixture should turn a light golden color, indicating that the flour is cooked and ready for the next step.
Once the flour is fully incorporated and cooked, slowly add the broth to the pan. Beef broth is ideal for this recipe as it complements the flavors of the cube steak and mushrooms. Pour the broth in a steady stream while continuously whisking to prevent lumps from forming. The amount of broth can vary depending on how thick or thin you prefer your gravy, but typically 1 to 1.5 cups is a good starting point. As you add the broth, you’ll notice the mixture begin to thicken and come together.
After all the broth has been added, let the gravy simmer gently over medium-low heat. This allows the flavors to meld and the gravy to reach the desired consistency. Stir the gravy occasionally to prevent it from sticking to the bottom of the pan and to ensure even thickening. The simmering process should take about 5 to 7 minutes. If the gravy becomes too thick, you can add a little more broth to adjust the consistency. Conversely, if it’s too thin, let it simmer a bit longer to reduce and thicken further.
Finally, taste the gravy and adjust the seasoning as needed. A pinch of salt, pepper, or even a dash of Worcestershire sauce can enhance the flavor. If you’ve cooked mushrooms in the pan earlier, you can also stir them back into the gravy for added texture and depth. Once the gravy has reached your desired thickness and flavor, it’s ready to be served over the cube steak. This method of whisking flour into pan drippings, adding broth, and simmering until thickened ensures a smooth, flavorful gravy that perfectly complements the hearty cube steak.
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Combining and Serving: Return steak to gravy, simmer briefly, and serve with mashed potatoes
Once your cube steaks have been cooked to perfection and set aside, it’s time to bring everything together for the final, mouthwatering dish. Start by returning the cooked steaks to the skillet with the rich mushroom gravy. This step ensures the steaks absorb the flavors of the gravy, creating a cohesive and delicious meal. Gently nestle the steaks into the gravy, allowing them to sit comfortably in the skillet. Avoid overcrowding the pan to ensure even heating and flavor distribution.
Next, reduce the heat to a low simmer. This gentle cooking method allows the steaks to warm through without becoming tough or overcooked. Let the steaks simmer in the gravy for about 3–5 minutes, spooning the gravy over them occasionally to coat them evenly. This brief simmering period melds the flavors of the steak, mushrooms, and gravy, resulting in a dish that’s greater than the sum of its parts. Keep an eye on the skillet to ensure the gravy doesn’t reduce too much or stick to the bottom.
While the steaks are simmering, prepare your mashed potatoes if you haven’t already. Creamy, buttery mashed potatoes are the perfect companion to the savory cube steak and mushroom gravy. Aim for a smooth, lump-free texture, but feel free to adjust the consistency to your preference—some prefer them thicker, while others like them lighter and fluffier. Keep the mashed potatoes warm by covering them or placing them in a low oven until ready to serve.
Once the steaks have simmered and are heated through, it’s time to plate your dish. Start by spooning a generous portion of mashed potatoes onto each plate, creating a bed for the steak. Carefully place one or two cube steaks on top of the potatoes, allowing some of the gravy to drizzle over them. Finally, ladle additional mushroom gravy over the steaks and potatoes, ensuring every bite is packed with flavor. Garnish with fresh parsley or chopped chives for a pop of color and freshness, if desired.
Serve the dish immediately while it’s hot and comforting. The combination of tender cube steak, earthy mushroom gravy, and creamy mashed potatoes creates a hearty, satisfying meal that’s perfect for a cozy dinner. Encourage your guests to mix the components together as they eat, allowing the gravy to mingle with the potatoes for a truly indulgent experience. This classic comfort food is sure to become a favorite in your rotation, thanks to its simplicity and rich, homey flavors.
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Frequently asked questions
Cube steak is a cut of beef, typically top round or top sirloin, that has been tenderized by pounding or machine-tenderizing. It’s perfect for mushroom gravy because its thin, tender texture absorbs flavors well and cooks quickly.
Season the cube steak with salt, pepper, and optional spices like garlic powder or paprika. Lightly coat it in flour, shaking off excess, to create a crust that will thicken the gravy.
Heat a skillet with oil or butter over medium-high heat. Sear the floured cube steak for 2-3 minutes per side until golden brown. Remove the steak and set it aside while you prepare the gravy in the same skillet.
In the same skillet, sauté sliced mushrooms until golden. Add minced garlic, then sprinkle flour over the mushrooms and cook for 1 minute. Gradually whisk in beef broth, stirring until the gravy thickens. Season with salt, pepper, and herbs like thyme.
Yes, return the cube steak to the skillet with the mushroom gravy. Simmer on low heat for 5-10 minutes, allowing the steak to finish cooking and absorb the flavors of the gravy. Serve hot over mashed potatoes or rice.
