Dutch Oven Cube Steak & Gravy
Dutch Oven Cube Steak & Gravy is a flavorful, tender cube steak recipe made with simple ingredients. Serve it up with mashed potatoes for a delicious & comforting dinner recipe! Source: https://butterwithasideofbread.com/
Originally posted on https://butterwithasideofbread.com/ recipe by Jessica & Nellie of Butter with a Side of Bread
Ingredients
- 6 tenderized round steaks center or bottom round cube steaks
- 1 cup all-purpose flour
- 1 teaspoon seasoned salt (i.e. Lawry’s)
- ⅓ cup vegetable oil
- ½ medium onion diced
- 8 ounces fresh button mushrooms sliced (8 ounces of canned sliced mushrooms, drained can be used as well)
- 2 tablespoons butter unsalted
- 2 cups beef bone broth
- 2 cups chicken bone broth
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat oven to 325℉
- Stir together flour and seasoned salt on a large plate. Dredge both sides of each cube steak in flour mixture, shaking off excess. Save the unused flour for thickening gravy.
- Heat half of the vegetable oil in a Dutch oven over medium-high heat. When the oil is hot add 3 steaks and cook until golden brown, about two minutes on each side. Remove steaks to a plate and set aside. Add remaining vegetable oil and repeat to brown the remaining 3 steaks. Remove steaks to a plate and set aside.
- With the heat still on medium-high, add the butter, onion, and mushrooms. Cook, stirring frequently until mushrooms have browned, about 3-5 minutes.
- Add the excess flour to the pan. Coat the mushrooms and onions with flour.
- Slowly add the beef bone broth to the pan while whisking to prevent clumps of flour. Continue to add the chicken bone broth, and Worcestershire sauce to the pan while whisking. Bring to a boil while using whisk to scrape the bottom of the pan to remove and incorporate all of the browned bits.
- Reduce heat and simmer for 5 minutes. Add the steaks to the gravy, nestling them into the sauce as much as possible.
- Cover Dutch oven and place in preheated oven. Cook for 1 ½ hours.
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