Cube Steak and Gravy

This mouthwatering good cube steak recipe is lightly breaded pan-fried cube steaks smothered in an easy mushroom onion gravy.

Course main meal beef

Cuisine American

Keyword cube steak and gravy, cube steak recipe, how to cook cube steak, what is cube steak

Prep Time 10

Cook Time 20

Servings servings

Calories 543kcal

Author Beth Pierce

Stir together the flour, garlic powder, onion powder, salt, and pepper on a deep plate. Dredge the cube steaks through the flour mixture. Heat the olive oil in a large skillet over medium heat. Cook the breaded cube steaks until browned on both sides and until they reach an internal temperature of 145 degrees. Plate the cube steaks.
Using the same skillet, melt the butter over medium-high heat. Add the mushrooms and onions and cook until the mushrooms brown and the onions soften about 8-10 minutes. Reduce the heat to low and add the garlic, cooking for a minute while stirring constantly. Remove the vegetables from the skillet and plate.
Pour in the beef broth (reserve 1/4 cup). Use a spoon to loosen any brown bits on the bottom of the skillet. Add the Worcestershire Sauce and fresh thyme. Then whisk together the reserved beef broth and cornstarch and whisk it into the skillet. Bring it to a low boil. Then simmer the gravy until thickened, whisking several times.
Add the mushrooms, onions, and cooked cube steaks back to the skillet. Cover and simmer for 5 minutes. Season with salt, pepper, and more thyme if desired.

Use cremini or white button mushrooms. Both are equally delicious.
If desired, season your gravy with a little (1/4 teaspoon) onion powder and/or garlic powder.
Don't forget to scrape those delicious brown bits off the bottom of the skillet. They are flavor packed and always welcome in gravy.
Slice those mushrooms at least 1/4 inch thick as the moisture will cook out, and they will shrink.
Fresh thyme is always delicious with this recipe, but you could substitute 1 teaspoon of dried thyme or parsley.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet on the stovetop over low heat or in the microwave at 60% power until warmed.
Once cooled, freeze in a sturdy freezer-safe container for up to 3 months. Defrost in the refrigerator overnight. Reheat in a skillet on the stovetop over low heat or in the microwave at 60% power until warmed.