Cube Steak

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Course Main Course

Ingredients

2 lbs cube steak, approximately 4-6 steaks
8 oz sliced mushrooms and/or 1/2 yellow onion (optional)
2 tbsp high-heat oil
4 tbsp unsalted butter
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp cracked black pepper
32 oz beef broth or stock

Instructions

Let the Cube steak come up to room temperature, then sprinkle each with a pinch of salt and black pepper
Heat the oil in a cast iron pan on the stove, then sear the steaks for 1 minute on each side
*If using the mushrooms and/or onion. Saute the mushrooms and onions until they’re starting to brown
Layer the meat (and onions and mushrooms if using them) in a Dutch oven or roasting pan with no rack in it
Use the cast iron pan to melt the butter. When it’s starting to turn slightly brown, mix in the 1/4th cup of flour and the salt, garlic powder, and black pepper. Keep stirring this mixture regularly so it cooks slowly over medium heat until it is a nutty brown color. Whisk in the beef broth a little at a time until you get a smooth gravy
Pour the gravy over the steaks in the roasting pan or Dutch oven
Cook the Cube steaks at 300 degrees F for 2 hours with a lid on the pan, letting the dish rest for 10 minutes before serving

Notes

For cooking on the stovetop, simply simmer the meat in the gravy for 1 hour in a covered pot and check for tenderness. Continue cooking for up to another half hour until it's nearly fork tender.

*Photo by Catherine Ling licensed under CC BY-SA 2.0