Smothered Cubed Steak
Smothered cubed steak is a comforting dish featuring tender cubed steaks smothered in a rich and savory onion and mushroom gravy. Perfect for serving over mashed potatoes or rice, this meal is hearty and satisfying.
Equipment
- 1 heavy skillet or frying pan
- 1 tongs or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 whisk
- 1 cutting board
Ingredients
- 4 6-ounce cubed steaks
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 3 tablespoons vegetable oil
- 1 medium onion, sliced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Season the cubed steaks with salt and black pepper, then dredge each steak in flour, shaking off the excess.
- Heat the vegetable oil in a heavy skillet over medium heat. When hot, add the cubed steaks and cook for about 4-5 minutes on each side until browned. Remove the steaks from the skillet and set aside.
- In the same skillet, add the sliced onion and mushrooms. Sauté for about 5-7 minutes, until the onion is translucent and the mushrooms are tender.
- Stir in the beef broth, Worcestershire sauce, garlic powder, and onion powder. Bring the mixture to a gentle simmer.
- Return the cubed steaks to the skillet, nestling them into the gravy. Cover and simmer for about 20 minutes, allowing the flavors to meld and the steaks to become tender.
- Taste and adjust seasoning if necessary before serving.
- Serve the smothered cubed steak over mashed potatoes or rice for a complete meal.
Notes
Serve the smothered cubed steak over mashed potatoes or rice for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
For added flavor, you can include a splash of heavy cream in the gravy at the end of cooking.