Cube Steak with Mushroom Gravy (Recipe 64 of 150)

Photo from The Kitchn

This was a good recipe. I have a thousand and one recipes that involve cube steaks and a gravy. My mom's cube steak and gravy is by far my favorite. But this one was easy, nothing fancy and delicious. 

I changed nothing in this recipe besides the quantities. I served this with mashed potatoes and green beans just like the photo, but really anything could go with this.

Cube Steak with Mushroom Gravy

Recipe from The Kitchn

Serves 4

1 large yellow onion

8 ounces baby bella or cremini mushrooms

1 sprig fresh parsley

3/4 tsp kosher salt, plus more as needed

1/2 tsp garlic powder

1/4 tsp freshly ground black pepper, plus more as needed

1/4 c plus 2 T all-purpose flour, divided

4 cube steaks (about 1 pound total)

2 T olive oil, divided

3 tablespoons unsalted butter

1 c water

1 c low-sodium beef broth

1 (1-ounce) packet onion soup mix

Peel and trim 1 large yellow onion, then cut 1/4-inch-thick rings. Thinly slice 8 ounces cremini mushrooms. Strip the leaves from 1 sprig fresh parsley and finely chop until you have 1/2 teaspoon.

Place 3/4 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper in a small bowl and stir to combine. Place 1/4 cup of the all-purpose flour in a shallow bowl or pie plate. Pat 4 cube steaks dry with a paper towel, then season all over with the salt mixture. Dredge the steaks in the flour and shake off the excess flour.

Heat 1 tablespoon of the olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add 2 of the steaks and cook until golden brown, about 2 minutes per side. Transfer to a plate and repeat with the remaining 1 tablespoon olive oil and 2 steaks. Wipe out any excess oil in the skillet with a paper towel.

Return the skillet to medium heat and add the onion and 3 tablespoons unsalted butter. Scrape the bottom of the pan with a wooden spoon until the brown bits are incorporated into the onion mixture. Cook, stirring occasionally, until onions are soft and just starting to turn golden-brown, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until both the onion and mushrooms are golden-brown, about 5 minutes more.

Sprinkle in the remaining 2 tablespoons all-purpose flour. Cook, stirring occasionally, until the flour is lightly toasted, about 1 minute. Pour in 1 cup water, 1 cup low-sodium beef broth, and 1 packet onion soup mix. Bring to a simmer. Cook, stirring occasionally, until the liquid thickens to gravy consistency, about 3 minutes. Taste and season with more kosher salt and pepper as needed.

Return the steaks to skillet, turn to coat in the gravy, and cook until heated through, about 1 minute. Sprinkle with the parsley.