It’s the humble Cube Steak. Smothered in a thick and delicious gravy and generously seasoned, it boasts big steak taste without big steak fuss!
Cube steak has got a bad rap. Maybe it’s the name. Who wants to think of geometry when they’re hungry? Or maybe it’s because many tie it (unfairly, might I add) to Salisbury steak, which is little more than a bunless hamburger. In any case, I developed a whole new respect for the cube steak once I started looking for midweek options for my family’s dinners. I wanted something tasty (obviously) that wouldn’t demand too much of my time. I also didn’t want a dish that was going to break the bank every time I was in the mood for it. Last, it had to be not chicken. And before you point to all the chicken dishes on the site as proof I’m a hypocrite, hear me out. It’s BECAUSE I have so many chicken recipes on the site that I sometimes crave a meat that is not poultry.
One dish that ticks all those boxes (no pun intended) is Cube Steak smothered in gravy. Does it taste great? Take a look at the seasoning we add to it and then ask me. Is it affordable? Well, it’s not filet mignon, so it doesn’t have filet-mignon prices. Can I make it Wednesday evenings when I need to balance baseball practices with a decent meal? This is one meal that is a homerun.
What Exactly is a Slurry?
A slurry is a thickener. You use it when dealing with liquids that need, well… thickening. To make one, take a starch (e.g., corn starch or flour) and mix it with a cold liquid; in most cases, you’ll use water. If you’ve ever attempted Cajun or Creole cuisine, you should be familiar with a roux, which is similar to a slurry except that a roux blends fat and flour over heat. I don’t encounter recipes that call for slurries very often, but when I do, it’s usually tied to gravies or Asian cuisine, which may rely on a slurry to thicken its sauces. After working with slurries, you’ll get a feel for how thick to make it, and will be surprised at how frequently you’ll call upon it to solve the problem of a broth that’s too thin for purpose.
Ingredients
- 4 cube steaks
- 3 tbsp flour
- ½ tsp garlic powder
- ½ tsp ground coriander
- 2 tbsp butter
- 1 red onion, halved and sliced
- 2 cloves garlic, crushed
- 4 oz Mushrooms sliced
- 1 tbsp cornstarch
- 2 tbsp water
- 1 cup cream of mushroom soup
- salt and pepper
- 1 small bunch parsley, chopped
How to Make Smothered Cube Steak
Step 1: Season the steak with salt and pepper.
Step 2: In a large bowl, mix the flour, garlic powder, and coriander. Lightly coat the steaks in the flour mix.
Step 3: Melt the butter in a heavy-based skillet over MED-HIGH heat. Cook the cube steaks in the skillet for 2 minutes on each side, then remove.
Step 4: In the same pan, sauté the sliced red onions, crushed garlic, and the sliced mushrooms for 5–8 minutes, until soft.
Step 5: Meanwhile, make a slurry by mixing the cornstarch and water in a small bowl. Pour the mushroom soup and cornstarch mixture into the pan along with the vegetables. Stir to combine over LOW heat. Let the mixture simmer, stirring for about 5 minutes, until it thickens.
Step 6: Immerse the steaks in the gravy. Cook for another 10 minutes.
Step 7: Sprinkle the chopped parsley over the smothered steaks and serve. Enjoy!
FAQs & Tips
You can prep your steak by letting it marinate for up to 24 hours in advance. If you have the time and forethought, you should definitely include this step. Just cover it and store in the fridge, then let the marinade do its thing.
Typically, no. Cube steak arrives at the butcher’s having already been mechanically tenderized.
While I state above that you don’t need to pound the meat to tenderize it, you may want to pound a particularly thick piece if you’re dealing with portions of varying sizes. Once they’re all the same thickness, they should cook evenly.
Milk is slightly acidic, and it’s those acids that help tenderize the meat. Buttermilk, in particular, is used because it is more acidic than regular cow’s milk. Just don’t overdo it; the acid can do too good a job of breaking down the meat’s proteins and turn your steak to mush.
Nope. Cube steak is an actual cut of beef, usually taken from the top or bottom round, then mechanically tenderized before being hitting grocery stores. Salisbury steak is more like hamburger—a ground-beef patty that has been fried and served with gravy.
Serving Suggestions
Whenever I see gravy, I immediately see Garlic Mashed Potatoes. Of course, it’s not the only type of potato that plays well with gravy. Easy Roasted Potatoes can be called upon, with their crispy outside and melt-in-your-mouth inside. If you don’t see any potato, but still want a starch to serve alongside the cube steak (and don’t mind the addition of another meat), make up this Cajun Dirty Rice with Sausage. To add a bit of green among the brown, prepare some Grilled Asparagus for a tasty and healthy addition.
Smothered Cube Steak Recipe
Ingredients
- 4 cube steaks
- 3 tbsp flour
- ½ tsp garlic powder
- ½ tsp ground coriander
- 2 tbsp butter
- 1 red onion halved and sliced
- 2 cloves garlic crushed
- 4 oz. mushrooms sliced
- 1 tbsp cornstarch
- 2 tbsp water
- 1 cup cream of mushroom soup
- salt and pepper
- 1 bunch parsley chopped
Instructions
- Season the steak with salt and pepper.
- In a large bowl, mix the flour, garlic powder, and coriander. Lightly coat the steaks in the flour mix.
- Melt the butter in a heavy-based skillet over MED-HIGH heat. Cook the cube steaks in the skillet for 2 minutes on each side, then remove.
- In the same pan, sauté the sliced red onions, crushed garlic, and the sliced mushrooms for 5–8 minutes, until soft.
- Meanwhile, make a slurry by mixing the cornstarch and water in a small bowl. Pour the mushroom soup and cornstarch mixture into the pan along with the vegetables. Stir to combine over LOW heat. Let the mixture simmer, stirring for about 5 minutes, until it thickens.
- Immerse the steaks in the gravy. Cook for another 10 minutes.
- Sprinkle the chopped parsley over the smothered steaks and serve. Enjoy!
Nutrition
