Emily Johnson
Cube steak, a tenderized cut of beef, pairs perfectly with rich, savory mushroom gravy for a comforting and hearty meal. This dish is a classic comfort food that’s both easy to prepare and deeply satisfying. To make it, start by seasoning the cube steaks with salt and pepper, then sear them in a hot skillet until golden brown. Set the steaks aside and use the same pan to sauté mushrooms, onions, and garlic, creating a flavorful base for the gravy. Deglaze the pan with beef broth, add a touch of Worcestershire sauce for depth, and thicken the mixture with a roux or cornstarch slurry. Return the steaks to the pan to simmer in the gravy, allowing the flavors to meld together. Serve the cube steak smothered in the creamy mushroom gravy alongside mashed potatoes, rice, or buttered noodles for a delicious, home-cooked feast.
| Characteristics | Values |
|---|---|
| Main Ingredients | Cube steak, mushrooms, flour, butter, beef broth, onion, garlic, seasonings (salt, pepper, paprika) |
| Cooking Method | Pan-searing, sautéing, simmering |
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 4 |
| Calories per Serving | ~350-400 kcal (varies based on ingredients) |
| Key Technique | Tenderizing cube steak, making a roux for gravy |
| Flavor Profile | Savory, umami, rich |
| Dietary Considerations | Not suitable for gluten-free (due to flour), can be adjusted for low-carb |
| Equipment Needed | Large skillet, spatula, measuring cups/spoons, knife, cutting board |
| Optional Additions | Red wine for deglazing, fresh herbs (thyme, parsley), Worcestershire sauce |
| Storage | Refrigerate in airtight container for up to 3 days, reheat on stovetop |
| Serving Suggestions | Serve with mashed potatoes, rice, or egg noodles |
| Difficulty Level | Intermediate |
| Popular Variations | Chicken fried steak with mushroom gravy, slow cooker version |
Explore related products
What You'll Learn
Seasoning the Cube Steak
Next, season both sides of the cube steaks generously with salt and freshly ground black pepper. Salt is essential for enhancing the natural flavors of the beef, while pepper adds a subtle heat and depth. Aim for an even coating, ensuring that no area is left unseasoned. For an extra layer of flavor, consider adding a pinch of garlic powder and onion powder to each side. These seasonings complement the beef and create a savory base that pairs beautifully with the mushroom gravy.
If you’re looking to elevate the seasoning further, incorporate a small amount of smoked paprika or dried thyme. Smoked paprika adds a smoky, earthy note, while thyme brings a warm, herbal aroma. Sprinkle these spices sparingly, as a little goes a long way. Gently press the seasonings into the meat with your fingertips to help them adhere and penetrate the surface slightly. This step ensures that the flavors meld with the steak as it cooks.
For those who enjoy a bit of heat, a light dusting of cayenne pepper or a dash of Worcestershire sauce can be added to one side of the steak. Worcestershire sauce not only adds a tangy, umami flavor but also helps tenderize the meat due to its acidic components. If using liquid seasoning, allow it to sit on the steak for a few minutes before cooking to let the flavors absorb. Be cautious not to overdo it, as you don’t want to overpower the natural taste of the beef.
Finally, let the seasoned cube steaks rest for about 10 minutes at room temperature before cooking. This allows the salt to begin breaking down the muscle fibers, making the meat more tender, and gives the seasonings time to fully integrate. Properly seasoned cube steaks will not only taste delicious on their own but also serve as the perfect base for the rich, savory mushroom gravy that will accompany them. With the right balance of seasonings, your cube steak will be packed with flavor, setting the stage for a mouthwatering meal.
Perfectly Crispy Mushrooms: Easy Homemade Recipe for Golden Crunch
You may want to see also
Cooking the Steak to Perfection
To cook the cube steak to perfection for your mushroom gravy dish, start by preparing the steak properly. Pat the cube steaks dry with paper towels to remove any excess moisture, as this will help achieve a better sear. Season both sides generously with salt and pepper, or use a seasoning blend that complements the flavors of the mushroom gravy, such as garlic powder, paprika, or onion powder. Let the steaks sit at room temperature for about 10 minutes to ensure even cooking. Meanwhile, heat a heavy-bottomed skillet, preferably cast iron or stainless steel, over medium-high heat. Add a tablespoon of oil with a high smoke point, like vegetable or canola oil, and allow it to shimmer but not smoke.
Once the skillet is hot, carefully place the cube steaks into the pan, avoiding overcrowding. Cook the steaks for 2-3 minutes on the first side, or until a deep golden-brown crust forms. Resist the urge to move the steaks too early, as this will prevent proper browning. After achieving a good sear, flip the steaks using tongs and cook the other side for an additional 2-3 minutes for medium doneness, or longer if you prefer your steak more well-done. Cube steak is typically thin and tenderized, so it cooks quickly and can become tough if overcooked. Aim for an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium, using a meat thermometer for accuracy.
Once the steaks are cooked to your desired doneness, transfer them to a plate and tent loosely with foil to keep warm. Allow the steaks to rest for 5 minutes, as this allows the juices to redistribute and ensures a juicy, tender bite. While the steaks rest, you can proceed with making the mushroom gravy in the same skillet, taking advantage of the flavorful browned bits (fond) left behind. This resting period is crucial for achieving the perfect texture and flavor in your cube steak.
If you’re cooking multiple steaks and need to work in batches, ensure the skillet returns to proper temperature before adding the next batch. Avoid stacking the cooked steaks on top of each other, as this can cause them to steam and lose their crust. Instead, keep them in a single layer on the plate. When ready to serve, slice the steaks against the grain to maximize tenderness, especially important for cube steak, which can be chewier if not handled correctly.
Finally, as you pour the rich mushroom gravy over the steaks, the resting period ensures the meat remains moist and flavorful. The combination of a perfectly seared exterior and a juicy interior will elevate your cube steak and mushroom gravy dish. By focusing on proper seasoning, even cooking, and resting, you’ll achieve cube steaks that are tender, flavorful, and perfectly paired with the savory gravy.
Red Lobster-Style Crab Stuffed Mushrooms: Easy Homemade Recipe Guide
You may want to see also
Sautéing Mushrooms for Gravy
To begin sautéing mushrooms for your cube steak and mushroom gravy, start by selecting the right type of mushrooms. Button, cremini, or shiitake mushrooms work exceptionally well due to their earthy flavor and firm texture. Clean the mushrooms by gently brushing off any dirt with a soft brush or a damp cloth; avoid soaking them in water as they can absorb excess moisture. Slice the mushrooms uniformly, about ¼ inch thick, to ensure even cooking. This preparation sets the foundation for a rich, flavorful gravy.
Next, heat a large skillet over medium-high heat and add a tablespoon of unsalted butter and a tablespoon of olive oil. The combination of butter and oil prevents the butter from burning while adding a rich flavor. Once the butter has melted and begins to foam, add the sliced mushrooms in a single layer, being careful not to overcrowd the pan. Overcrowding can cause the mushrooms to steam instead of sauté, resulting in a soggy texture. Allow the mushrooms to cook undisturbed for 3-4 minutes until they develop a golden-brown crust on one side.
After the mushrooms have browned, stir them gently and continue sautéing for another 3-4 minutes until they are evenly browned and have released their moisture. As the mushrooms cook, sprinkle a pinch of salt and pepper to enhance their natural flavors. If you’re using aromatic ingredients like minced garlic or thyme, add them during the last minute of sautéing to prevent burning. The goal is to achieve deeply caramelized mushrooms that will add depth and complexity to your gravy.
Once the mushrooms are fully sautéed, remove them from the skillet and set them aside on a plate. Leave any residual butter, oil, and mushroom juices in the pan, as these will form the base of your gravy. If there’s not enough fat left in the skillet, add a bit more butter or oil before proceeding to the next step. This step ensures that your gravy will have a robust, mushroom-infused flavor profile.
Finally, return the skillet to medium heat and sprinkle 2-3 tablespoons of all-purpose flour into the remaining fat, whisking constantly to create a smooth roux. Cook the roux for about 1-2 minutes until it turns a light golden color, which will help eliminate the raw flour taste. Gradually whisk in beef broth or stock, ensuring there are no lumps, and allow the mixture to simmer until it thickens. Once the gravy reaches your desired consistency, return the sautéed mushrooms to the skillet, stirring them in gently. This final step combines the rich, caramelized mushrooms with the velvety gravy, creating the perfect accompaniment for your cube steak.
Creamy Parmesan Garlic Mushroom Chicken: A Step-by-Step Recipe Guide
You may want to see also
Explore related products
Preparing the Gravy Base
To begin preparing the gravy base for your cube steak and mushroom gravy, start by heating a large skillet over medium-high heat. Add 2 tablespoons of butter or a combination of butter and oil to the skillet, ensuring it coats the bottom evenly. Once the butter is melted and starts to sizzle, add 1 finely chopped medium onion and 2-3 minced garlic cloves. Sauté these aromatics for about 3-4 minutes, stirring frequently, until the onions become translucent and slightly caramelized. This step is crucial as it builds the foundational flavors of your gravy.
Next, add 8-10 ounces of sliced mushrooms to the skillet. Use button, cremini, or any variety you prefer. Cook the mushrooms for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown. This process adds depth and earthiness to the gravy. Once the mushrooms are browned, sprinkle 2 tablespoons of all-purpose flour over the mixture, stirring continuously to combine. The flour will help thicken the gravy and create a smooth, velvety texture. Cook the flour for about 1-2 minutes to remove the raw taste, being careful not to let it burn.
Now, it's time to deglaze the skillet to incorporate all the flavorful bits stuck to the bottom. Pour in 1 cup of beef broth or stock, stirring vigorously with a wooden spoon or spatula to scrape up the browned bits. These bits, known as the fond, are packed with flavor and will enrich your gravy. Bring the mixture to a gentle simmer, allowing it to thicken slightly. For added depth, you can also add 1/2 cup of red wine at this stage, letting it simmer for a few minutes to cook off the alcohol and concentrate the flavors.
As the gravy simmers, season it with 1/2 teaspoon of fresh thyme (or 1/4 teaspoon dried thyme), 1/2 teaspoon of Worcestershire sauce, and a pinch of salt and pepper to taste. Stir well to combine the seasonings. Let the gravy continue to simmer for another 3-5 minutes, or until it reaches your desired consistency. If it becomes too thick, you can thin it out with a bit more broth. Taste and adjust the seasoning as needed, ensuring the gravy is well-balanced and flavorful.
Finally, once the gravy base is prepared, you can add the cooked cube steaks back into the skillet, allowing them to heat through and absorb some of the gravy's flavors. This step ensures the steaks are tender and coated in the rich, savory sauce. Your gravy base is now ready, providing the perfect complement to the cube steaks and mushrooms for a hearty and satisfying meal.
Creamy Mushroom Sauce Recipe: Easy Milk-Based Method for Rich Flavor
You may want to see also
Combining Steak and Gravy
To begin combining steak and gravy for your cube steak and mushroom gravy dish, start by preparing the cube steaks. Season both sides of the steaks with salt and pepper, or a blend of your favorite seasonings, to enhance their flavor. Heat a large skillet over medium-high heat and add a tablespoon of oil or butter. Once the oil is hot, carefully place the seasoned cube steaks into the skillet. Sear them for about 2-3 minutes on each side until they develop a golden-brown crust. This initial sear not only adds flavor but also helps to lock in the juices, ensuring your steaks remain tender.
After searing the steaks, remove them from the skillet and set them aside on a plate. In the same skillet, you’ll build the foundation for your gravy. Add sliced mushrooms and cook them until they become tender and slightly browned, stirring occasionally. This step is crucial as it allows the mushrooms to release their moisture and deepen in flavor, which will enrich your gravy. If the skillet seems dry, add a small amount of additional oil or butter to prevent sticking. Once the mushrooms are cooked, add finely chopped onions and minced garlic, sautéing them until they become translucent and fragrant, about 2-3 minutes.
Next, it’s time to create the gravy. Sprinkle a couple of tablespoons of all-purpose flour over the mushrooms, onions, and garlic, stirring continuously to combine. This flour will act as a thickening agent for your gravy. Cook the flour mixture for about 1 minute to remove the raw flour taste. Gradually pour in beef broth, whisking constantly to avoid lumps. If you prefer a richer flavor, you can substitute some of the beef broth with a small amount of red wine. Allow the mixture to simmer and thicken, stirring occasionally, until it reaches your desired gravy consistency.
Now, return the seared cube steaks to the skillet, nestling them into the gravy. Ensure the steaks are coated with the gravy, then reduce the heat to low. Cover the skillet and let the steaks simmer gently in the gravy for about 10-15 minutes. This step is essential for combining the flavors of the steak and gravy, as it allows the steaks to absorb the savory mushroom gravy while becoming fork-tender. If the gravy becomes too thick, you can add a little more broth to adjust the consistency.
Finally, taste the gravy and adjust the seasoning with additional salt, pepper, or herbs like thyme if needed. The goal is to achieve a harmonious balance between the hearty cube steaks and the rich, savory mushroom gravy. Once everything is perfectly seasoned and heated through, your cube steak and mushroom gravy is ready to serve. Pair it with mashed potatoes, rice, or egg noodles to soak up the delicious gravy, and garnish with fresh parsley for a pop of color. This method of combining steak and gravy ensures a comforting and flavorful meal that’s sure to satisfy.
Easy Creamy Mushroom Pasta Recipe: Homemade Comfort Food in Minutes
You may want to see also
Frequently asked questions
Pound the cube steak lightly with a meat mallet or the bottom of a heavy skillet to break down the fibers, making it more tender. Alternatively, marinate it in a mixture of buttermilk or vinegar with salt for 30 minutes to an hour.
Sauté mushrooms in butter until golden, then add flour to create a roux. Gradually whisk in beef broth, stirring until the gravy thickens. Season with salt, pepper, and a splash of Worcestershire sauce for extra flavor.
Yes, brown the cube steak first, then add it to the slow cooker with sautéed mushrooms, flour, and beef broth. Cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally to ensure the gravy thickens properly.
