If you want a hearty and flavorful culinary experience, try our featured dish: Cube Steak with Mushroom Gravy. This timeless comfort dish combines the succulence of cube steak with the warm and earthy richness of mushroom gravy, creating a blend of tastes and textures that’s both satisfying and filling.
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Tips for Making the Best Cube Steak
Achieving a perfectly cooked cube steak is the foundation of an outstanding cube steak with a mushroom gravy dish. Here are some essential tips to help you create a tender and flavorful cube steak meal that’s perfect every single time:
Select Quality Cube Steak: Buy cube steaks that are well-marbled and relatively thin. The right amount of fat guarantees juiciness and flavor, while the thin cuts help with quick and even cooking. Ideally, you should buy cuts that are all about the same thickness so they all cook around the same time.
Tenderize Properly: Cube steaks can be quite tough, so tenderizing them is an important step. Use a meat mallet or a tenderizing tool to break down the muscle fibers, making the meat more tender and easier to bite into. You can also use marinades that have tenderizing ingredients such as citrus.
Season Generously: Before cooking, season the cube steaks with your choice of seasonings. Although some home cooks prefer a simple mix of salt, pepper, and garlic powder, getting creative with your favorite herbs and spices can open up a world of tasty possibilities for this meal.
Preheat the Pan: Use a heavy skillet or cast iron pan to ensure even heat distribution. Preheating the pan over medium-high heat before adding the cube steaks will allow you to achieve that beautiful sear and prevent the meat cuts from sticking. This step also locks in the juices.
Tips for Making the Best Mushroom Gravy for Cube Steaks
The mushroom gravy is what elevates this dish to the next level of deliciousness. Here are some tips to help you create a velvety, earthy, and flavorful mushroom gravy:
Saute Mushrooms Properly: For a deep, rich flavor, sauté the mushrooms in butter until they are nicely browned. This caramelization enhances the mushroom’s natural umami taste. Watch the mushrooms closely, though, because they can get bitter if overcooked.
Create a Roux: A roux is the base of many gravies. In this case, whisk together melted butter and flour to form a smooth paste. This helps thicken the gravy and adds a silky texture. Watch the roux and make sure it doesn’t burn.
Gradually Add Liquid: Slowly pour in beef broth while continuously whisking to prevent lumps from forming. This gradual addition ensures a smooth and consistent consistency.
Season Thoughtfully: Season the gravy with salt, pepper, and any additional herbs or spices you enjoy. Remember that the cube steaks are already seasoned, so make sure you don’t overdo it.
How to Prevent Lumpy Gravy
Lumpy gravy can be a common culinary mishap. It’s no fun biting into a lump of either bland or overly salty flour. So here’s how to avoid it:
Mix the Roux Thoroughly: When creating the roux, ensure that the flour is fully incorporated into the butter, leaving no dry spots.
Whisk Vigorously: When adding liquid to the roux, whisk vigorously and continuously. This breaks down any lumps and helps the mixture blend seamlessly.
Strain if Necessary: If lumps do form, strain the gravy through a fine mesh sieve to remove them. Some ingredients are just harder to mix well so as a last resort, have a strainer ready.
What Are the Best Types of Mushrooms to Use?
The choice of mushrooms can greatly impact the flavor of your gravy. Some excellent options include:
Cremini Mushrooms: These offer a deep and earthy flavor, enhancing the overall richness of the gravy. Some of them are even large enough to place fillings in, which can further elevate your dish.
Button Mushrooms: Mild and versatile, these mushrooms absorb flavors well, making them an ideal choice for this dish. Their appearance also makes them less intimidating than other types which is important if you’re serving the dish to kids.
Shiitake Mushrooms: With a distinct umami flavor, shiitakes add a unique and savory dimension to the gravy. Their appearance also makes them perfect for sophisticated plating.
Classic Cube Steak With Mushroom Gravy
Ingredients
- 4 cube steaks
- Salt and pepper, to taste
- 2 tablespoons oil (for searing)
- 8 oz mushrooms, sliced
- 4 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon garlic powder
- 1 teaspoon thyme (optional)
- Chopped fresh parsley, for garnish
Instructions
- Tenderize the cube steaks and season them with salt and pepper on both sides.
- In a large skillet, heat the oil over medium-high heat. Sear the cube steaks for about 3-4 minutes on each side, or until they get a golden-brown crust. Remove the steaks from the pan and let them rest.
- In the same skillet, add 2 tablespoons of butter and sauté the sliced mushrooms until they’re nicely browned. Like the cube steak, remove the mushrooms and set them aside.
- Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet. Add the flour and whisk to create a roux. Cook the roux for a minute or two to remove the raw flour taste.
- Gradually pour in the beef broth while whisking constantly to prevent lumps. If this is your first time making a roux, have someone pour the liquid while you whisk. Continue whisking until the gravy thickens, about 5-7 minutes.
- Add in the garlic powder and thyme, if using. Let the gravy simmer for another 2-3 minutes to allow the flavors to fully combine.
- Return the sautéed mushrooms to the gravy and mix well.
- Gently place the seared cube steaks back into the skillet, making sure they’re submerged in the gravy. Let them simmer in the gravy for 5-10 minutes to absorb the flavors.
- Serve the cube steaks hot, topped with mushroom gravy and a sprinkle of chopped fresh parsley for a burst of color and freshness. You can also serve it on top of white rice or with your favorite side dishes.
Notes
- Customize the seasoning and herbs to your preference and don’t be afraid to experiment with different flavors as well as different cuts.
- If the gravy becomes too thick, you can thin it out by adding a bit more beef broth.
- If the gravy is too thin, you can add some cream or a flour-water mixture.
Conclusion
Enjoying a plate of cube steak with mushroom gravy is a delightful experience that brings together tender meat, rich mushroom flavors, and a luscious gravy that ties it all together. By following the recipe and tips we provided above, you’re sure to create a dish that’s both satisfying and impressive.
Classic Cube Steak With Mushroom Gravy
Ingredients
- 4 cube steaks
- salt, to taste
- pepper, to taste
- 2 tbsp oil (for searing)
- 8 oz mushrooms, sliced
- 4 tbsp butter, divided
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 tsp garlic powder
- 1 tsp thyme (optional)
- chopped fresh parsley, for garnish
Instructions
- Tenderize the cube steaks and season them with salt and pepper on both sides.
- In a large skillet, heat the oil over medium-high heat. Sear the cube steaks for about 3-4 minutes on each side, or until they get a golden-brown crust. Remove the steaks from the pan and let them rest.
- In the same skillet, add 2 tablespoons of butter and sauté the sliced mushrooms until they're nicely browned. Like the cube steak, remove the mushrooms and set them aside.
- Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet. Add the flour and whisk to create a roux. Cook the roux for a minute or two to remove the raw flour taste.
- Gradually pour in the beef broth while whisking constantly to prevent lumps. If this is your first time making a roux, have someone pour the liquid while you whisk. Continue whisking until the gravy thickens, about 5-7 minutes.
- Add in the garlic powder and thyme, if using. Let the gravy simmer for another 2-3 minutes to allow the flavors to fully combine.
- Return the sautéed mushrooms to the gravy and mix well.
- Gently place the seared cube steaks back into the skillet, making sure they're submerged in the gravy. Let them simmer in the gravy for 5-10 minutes to absorb the flavors.
- Serve the cube steaks hot, topped with mushroom gravy and a sprinkle of chopped fresh parsley for a burst of color and freshness. You can also serve it on top of white rice or with your favorite side dishes.
Notes
- Customize the seasoning and herbs to your preference and don’t be afraid to experiment with different flavors as well as different cuts.
- If the gravy becomes too thick, you can thin it out by adding a bit more beef broth.
- If the gravy is too thin, you can add some cream or a flour-water mixture.