Seared Cube Steak with Onion and Mushroom Gravy

Seared Cube Steak with Onion and Mushroom Gravy

The New Steak in Town

You’ve probably heard of cube steak before, and if you’ve ever had a country fried steak, it’s possible you’ve eaten one before, too! But, with the new arrival of the cube steak in our freezer, we wanted to give everyone a couple of fresh ideas for how to prepare this extra tenderized steak.

If you’re unfamiliar, a cube (or cubed) steak is a thinner cut from the top round roast that has been tenderized, either by a machine or by hand with a meat hammer. Because it’s been tenderized, it will cook well with little effort and in a short amount time, that is why it’s frequently a popular cut for quick weeknight dinners.

The typical recipe for cube steak is often fried and served with all the country fixin’s, and arguably, that’s a fine way to eat it. A little crust on the outside of the steak from the breading, with a scoop of mashed potatoes and gravy…Mhmmm. I can just taste it! But that’s not the only way to cook them, and there are better ways to let the cube steak shine than covering it in flour and bathing it in hot oil. So this weekend, pick up a cube steak at our farm store or local farmers market and try a twist on the classic country fried steak with our delectable recipe for seared cube steak with onion and mushroom gravy!

Seared Cube Steak with Onion and Mushroom Gravy

First things first, lets gather what we need.

Cube Steak ingredients

1lb cube steak
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons olive oil

Onion & Mushroom gravy ingredients

6 ounces sliced mushrooms
1/2 sliced white or yellow onion
1 cup beef bone broth (check out our recipe here to make your own!)
1 teaspoon onion powder
2 tablespoon onion flakes
1 teaspoon paprika
1 beef bouillon cube
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon cornstarch
1 tablespoon water

  1.  In a small bowl combine the dry ingredients for the gravy; onion powder, onion flakes, paprika, crushed beef bouillon cube, garlic powder, and black pepper. Set aside.
  2. In a medium bowl combine the dry ingredients for the steaks; flour, salt, onion powder, and garlic powder.
  3. Heat a medium sized skillet over medium heat. Add olive oil.
  4. Dredge your cube steak in the dry ingredient steak mixture and then add the steak to the heated skillet, cooking for 3-4 minutes on each side. Remove the steaks from the skillet once cooked and set aside.
  5. Add more olive oil to the skillet and add your sliced onions. Saute for 4-5 minutes then add the mushrooms. Cook for several minutes until mushrooms feel tender and are golden. Pour in the beef broth and add your dry gravy ingredients from small bowl. Stir until well mixed and dissolved.
  6. In a small measuring cup or bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to create a slurry. Add this slurry mixture to the gravy pot, stirring well to combine. Let the sauce simmer until it has started to thicken.

Serve with an abundance of green veggies as a side! Enjoy!