Cube Steak With Mushroom Gravy Recipes Recipes Recipe Fo

CUBE STEAK W/MUSHROOM GRAVY

Steps:

• Preheat large skillet on medium high heat.
• Add 1 T.
• oil.
• Season cube steaks with salt, pepper and garlic powder to taste.
• Brown cube steaks in preheated skillet.
• Add 1 can French Onion Soup, 1 cup of water, 1 4 oz can of mushrooms.
• Reduce heat, cover and simmer on low heat for 30-45 minutes.
• You may need to add additional water.
• Remove meat to platter, cover to keep warm.
• Increase heat to reduce pan drippings to desired thickness.
• I serve this with mashed potatoes, and side vegetable.

MUSHROOM CUBE STEAKS

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a piece at a time, and shake to coat. , In a large skillet brown steak over medium heat, in 1 tablespoon butter until meat is no long pink. Remove the steaks to a serving platter; spread each with 1/2 teaspoon mustard. Pour 1/4 teaspoon Worcestershire sauce over each; keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Add parsley and remaining Worcestershire sauce. Return steaks to skillet; cover and simmer for 5-7 minutes or until meat is tender.

CUBE STEAKS WITH GRAVY

Steps:

• Place flour in shallow dish. Add steaks, 1 or 2 at a time, and turn to coat completely. , In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a 3-qt. slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender. , In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve over mashed potatoes or noodles.

CUBE STEAK WITH GRAVY

Steps:

• Whisk flour, cornstarch, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a shallow bowl. Spread 1 tablespoon of the flour mixture onto a plate; press each cube steak into flour mixture to coat completely.
• Place coated steaks on a work surface and pound each several times with a meat tenderizer on each side to pound flour into steak. Pound each steak a second time to further incorporate flour mixture into the meat.
• Melt butter in a large skillet over medium-high heat until skillet is about 350 degrees F (175 degrees C). Cook steaks in hot butter until browned, 2 to 3 minutes per side. Transfer steaks and any stray pieces of meat to a plate and tent with aluminum foil to keep warm. Let skillet cool briefly.
• Heat the same skillet over low heat. Pour enough milk into the skillet to cover the bottom of the pan. Whisk 1 tablespoon flour mixture into hot milk until gravy has a cream-like consistency, 10 to 15 minutes. Add more flour mixture as necessary to thicken gravy. Transfer any steak scraps back into the skillet and season gravy with salt and black pepper.
• Place hot steaks on plates and top with gravy.

CUBE STEAK WITH MUSHROOM GRAVY

Steps:

• Place flour, paprika, onion, and garlic powder in a dish and mix to combine.
• Season cube steaks with salt and pepper on both sides and dredge in flour mixture.
• Heat oil in a large 12" skillet on medium heat. Once oil is shimmering add cube steaks and brown on each side.*
• Once cubed steaks have browned add low sodium beef broth, Worcestershire, soy sauce, and sliced mushrooms. Cover and simmer on low for two hours.**
• After two hours, remove cube steaks from the skillet and set aside. Pour remaining liquid and mushrooms through a strainer to separate, reserving the liquid in a bowl.
• Prepare the gravy by melting butter in the skillet, once melted sprinkle in flour and whisk to combine to form a roux. Continue whisking to prevent flour from burning until the mixture begins to darken slightly (2-4 minutes).
• Measure the reserved liquid previously set aside from simmering cubed steaks. Add additional low sodium beef broth to the reserved liquid so the total liquid equals 2 cups.***
• A little at a time add the liquid to the flour/butter mixture, whisking to incorporate before more is added. Adding too much at once will create lumpy gravy.
• Once all of the liquid has been incorporated, return cube steaks and mushrooms to the skillet. Simmer as needed to thicken the gravy and taste for salt and pepper, add more as needed.
• Serve cube steaks topped with mushrooms and gravy.

CUBE STEAK AND GRAVY

Steps:

• 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 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. Finally season with salt, pepper, and more thyme if desired.

CUBE STEAK WITH MUSHROOM GRAVY

Steps:

• Season cube steak with garlic and onion powders, salt and pepper. Dredge in flour and brown. Place steak in baking dish or crock-pot.
• Mix soups and water. Pour soup mixture over steak, cover and cook.
• This can be cooked in the oven for 2 hours at 400°F, or in the crock-pot on low for 5 hours.