Cube Steak in Gravy Recipe
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
5
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Calories
365 kcal
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Course
Main Course
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Cuisine
American
Cube Steak in Gravy Recipe
Description
The Cube Steak in Gravy Recipe centers on pan-seared cube steaks seasoned simply with sea salt and black pepper. The steaks are browned on medium-high heat to create a flavorful crust, then removed to make the gravy. Butter is melted in the pan to sauté sliced onions and cremini mushrooms until tender and lightly browned. Finely diced garlic is added for aroma before pouring in beef broth to deglaze and reduce to a gravy consistency.
The reduced gravy is returned to coat the steaks, combining the tender meat with a savory sauce that highlights the umami of mushrooms and depth of beef broth. This dish offers a balance of textures: the meat's firmness softened by the luscious gravy with aromatic garlic and mushrooms.
Serve the cube steaks with gravy over mashed potatoes, rice, or noodles to absorb the sauce. Leftovers can be kept refrigerated up to four days or frozen for longer storage. When reheating, add extra beef stock to adjust gravy thickness if needed, ensuring the sauce remains smooth.
Ingredients
- 1 ½ lbs steak 5 cube steaks, cubed
- ½ tsp salt sea salt
- ½ tsp black pepper
- 4 tbsp butter divided
- 8 oz cremini mushrooms sliced
- 6 cloves garlic diced finely
- 1 onion sliced, large
- 14 oz beef broth
Instructions
- Season steak generously with salt and pepper.
- Heat butter in a large skillet (preferably cast iron) over medium-high heat.
- Add cube steaks and cook on medium high until well browned on each side, about 4 minutes per side. Remove steaks from pan when browned and set aside.
- Add second half butter to pan and melt.
- Add onions and mushrooms and sauté on medium, stirring often, until onions are soft and mushrooms have browned slightly.
- Add garlic and cook until soft and fragrant, another 2 minutes.
- Stir in beef stock, stirring to deglaze pan as you add stock.
- Bring to a boil and let reduce, about 4 minutes.
- When gravy has thickened, add steaks back to pan.
- Toss in gravy to coat.
- Serve immediately.
- Leftovers may be stored for up to four days in an airtight container in the refrigerator - up to three months in a freezer.
- If freezing, let thaw naturally in the refrigerator overnight and reheat in pan on the stove. Add up to 2 cups beef stock to make more gravy if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 365kcal | 18% |
| Carbohydrates | 5g | 2% |
| Protein | 31g | 62% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 122mg | 41% |
| Sodium | 686mg | 29% |
| Potassium | 754mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 282IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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