This delicious and budget-friendly steak and mushroom dinner is sure to impress.
You know the story. You go to the grocery store for a few things and return home with two small grocery bags and $100 gone from your bank account. Food prices are at a historical high and seem to show little sign of dropping any time soon. To many of us it means that “luxury” items like steak are not making it to the table as often as they used to.
Baked Bree to the rescue!
This recipe makes a delicious, tender steak dinner without breaking the bank. The secret is in the steak… cube steak to be exact. It’s a full-flavoured cut of steak that’s pretty reasonably priced, because it can have a tendency to be a bit tough. By mechanically tenderizing it, searing it and quickly simmering it in a rich mushroom gravy, you’ll be feasting on a delicious steak dinner that belies its humble origins in no time. And you won’t even need a steak knife.
This recipe is also gluten-free, making it a great choice for those with gluten intolerance. But even if you’re not eating a gluten-free diet, we urge you to try this delicious recipe.
What is Cube Steak?
Sometimes called minute steak, cube steak is made from cheaper, leaner cuts of steak that can tend to be tough or chewy if not cooked properly. Usually cut from the round or the rump, these cuts have a deep, rich beefy flavour, are lower in fat than other steaks and are inexpensive to buy, making them the perfect choice for those counting calories or pennies. Cube steak has around 50% fewer calories than, say, a ribeye steak, not least because it contains much less fat. It’s also often less than half the price.
The meat is tenderized without using chemical tenderizers. It’s done by pounding, which breaks up the fibers of the meat to give you a more tender eating experience. Your butcher will typically do it for you, but if you have some aggression to get out and meat hammer, it’s easy to do for yourself. Simply cut the beef into portions, cover each piece in plastic wrap and have at it – the thinner you make it the quicker it’ll cook and the more tender it will be.
As a side note, the same technique is often used for pork or veal when making schnitzel.
Ingredients
- 4 cube steaks about 1 pound total
- 4 Tablespoons sweet rice flour divided
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper plus more to taste
- 2 Tablespoons olive oil divided
- 1/2 large onion thinly sliced
- 8 oz. sliced mushrooms white, baby bella, or cremini
- 1/2 teaspoon dried thyme
- 2 Tablespoons unsalted butter
- 2 cups beef broth
- 1 Tablespoon Worcestershire sauce gluten free
- Fresh parsley chopped for garnish (optional)
How to Make Gluten-Free Cube Steak with Gravy
Step 1: In a shallow dish, mix together 2 tbsp of sweet rice flour, 1/2 tsp kosher salt, 1/2 tsp onion powder, 1/4 tsp garlic powder, and 1/4 tsp black pepper. Coat each cube steak with the flour mixture.
Step 2: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the cube steaks and sear for about 2-3 minutes on each side. Transfer the steaks to a plate and keep them warm.
Step 3: In the same skillet, add the remaining 1 Tablespoon of olive oil along with the sliced onions, mushrooms, and dried thyme. Cook until the onions are translucent (about 6-8 minutes). Remove the veggies from the skillet and set them aside with the steaks.
Step 4: Reduce the heat to medium and melt the butter in the skillet (we want to make the most out of that skillet!). Add the remaining 2 tbsp of sweet rice flour and whisk for about 1 minute to form a light roux. Gradually pour in the beef broth while whisking. Add the Worcestershire sauce and simmer until it thickens enough (around 6 minutes).
Step 5: Return the cube steaks and the onion-mushroom mixture to the skillet with the gravy. Cover and simmer for an additional 5 minutes. Adjust seasoning.
Step 6: Serve the cube steaks with gravy over the top. Garnish with chopped fresh parsley.
FAQs & Tips
Once the meat is prepared this dish comes together quickly, so if your butcher is not pounding out the cube steak for you then feel free to go ahead and do that in advance. You can store the pounded steaks in the fridge for up to three days, or freeze them for up to three months. Just be sure to slip a piece of wax paper between each slice in your zipper bag.
The veggies can also be pre-cut and set aside in the fridge until dinner time.
The finished dish also stores well as leftovers, but we don’t think you’re going to have any because it’s so delicious! Keep it in the fridge for three days or, once cooled, freeze it in an airtight container. Thaw in the fridge before re-heating in a pan or the microwave.
The rice flour keeps the dish gluten-free and does two important things: It seals the meat as it browns to keep it juicy, and it allows the gravy to thicken up nicely. If you can’t find rice flour try using corn starch, it’ll also work well. Regular flour isn’t gluten-free, but it would also work, and you can use it if gluten is not an issue for you.
After you’ve seared the steaks and removed them from the pan, they will release some liquid while they rest. That stuff’s a flavour bomb! Add it to the pan when you start the gravy.
Not at all. they add depth of flavour to the dish but you can omit one or both of them if you like – the steaks and gravy will still turn out perfect.
It’s important to get a good sear on the meat at the start. Too many pieces close together will release moisture and prevent that, so brown the steak pieces in batches. It’s OK to add them all together when they go back into the gravy to finish cooking.
Serving Suggestions
The flavours in this dish are rich and meaty, and we like to pair it with simple sides that sop up that wonderful gravy. Garlicky, creamy mashed potatoes and lightly steamed broccolini round out the meal beautifully. Or try a tray of oven-baked root vegetables such as carrots, parsnips and potatoes, and serve it all with a crunchy green salad on the side.
Gluten Free Cube Steak with Gravy
Ingredients
- 4 cube steaks about 1 pound total
- 4 Tablespoons sweet rice flour divided
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper plus more to taste
- 2 Tablespoons olive oil divided
- 1/2 large onion thinly sliced
- 8 oz. sliced mushrooms white, baby bella, or cremini
- 1/2 teaspoon dried thyme
- 2 Tablespoons unsalted butter
- 2 cups low sodium beef broth
- 1 Tablespoon Worcestershire sauce gluten free
- Fresh parsley chopped for garnish (optional)
Instructions
- In a shallow dish, mix together 2 tbsp of sweet rice flour, 1/2 tsp kosher salt, 1/2 tsp onion powder, 1/4 tsp garlic powder, and 1/4 tsp black pepper. Coat each cube steak with the flour mixture.
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the cube steaks and sear for about 2-3 minutes on each side. Transfer the steaks to a plate and keep them warm.
- In the same skillet, add the remaining 1 Tablespoon of olive oil along with the sliced onions, mushrooms, and dried thyme. Cook until the onions are translucent (about 6-8 minutes). Remove the veggies from the skillet and set them aside with the steaks.
- Reduce the heat to medium and melt the unsalted butter in the skillet (we want to make the most out of that skillet!). Add the remaining 2 tbsp of sweet rice flour and whisk for about 1 minute to form a light roux. Gradually pour in the beef broth while whisking. Add the Worcestershire sauce and simmer until it thickens enough (around 6 minutes).
- Return the cube steaks and the onion-mushroom mixture to the skillet with the gravy. Cover and simmer for an additional 5 minutes. Adjust seasoning.
- Serve the cube steaks with gravy over the top. Garnish with chopped fresh parsley.
Nutrition
