Cube Steak
HB-3443 · Hand-built original · American
Flour-coated cube steaks seared and simmered in an onion and mushroom beef gravy until the sauce thickens.
AmericanDinner, entree, Main Course, main dish50 minServes 4404 kcalDairy-freeEgg-freeDiabetic
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:4quantities adjust to match
Ingredients
- 1 pound cube steaks (about 4 steaks)
- ½ cup all-purpose flour
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- ½ cup sliced onion (about half a medium onion)
- 6 ounces sliced mushrooms
- 1 ⅔ cup beef broth
- 1 ½ tablespoons onion soup mix (about half an envelope, or 6 teaspoons)
- 2 teaspoons cornstarch
- 1 tablespoon water
Method
- Pound the steaks under plastic wrap with a meat mallet to an even 1/4-1/2 inch thickness.
- Mix the flour, black pepper, salt, onion powder and garlic powder in a small bowl and dredge the steaks until fully coated, shaking off the excess.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat and cook the steaks for 2-3 minutes on each side, then rest on a plate.
- Add the remaining 1 tablespoon oil and the sliced onion to the skillet and cook over medium heat for 4-5 minutes, add the mushrooms and cook for 5-6 minutes until tender and golden brown.
- Stir in the beef broth and onion soup mix.
- Stir the cornstarch and water into a slurry, add to the gravy, return the steaks, cover and simmer for 5-10 minutes until the gravy thickens and serve at once.
Prep: 20 min · Cook: 30 min · Total: 50 min
Nutrition (per serving, where published)
404 kcalCalories
29 gProtein
19 gCarbs
23 gFat
2 gFibre
2 gSugars
942 mgSodium
82 mgCholesterol
1 servingServing