Cube Steak and Mushroom Onion Gravy – fuss-free weeknight dinner featuring budget-friendly tender meaty steaks bathed in a tasty beefy mushroom onion gravy sauce. Your family is going to love this!
This Cube Steak with Mushroom Onion Gravy is one of those recipes sent from up above to save busy (or not-so-busy) moms. Economical, fuss-free, and super DELICIOUS dinner that you can proudly serve to your family (and even guests) without any judgement.
Why, you ask? ‘Cause they’ll be too busy chowing down on this that you won’t hear a single word from them. Oh well, that last part may sound a little exaggerated, but you get my point, right?
What is Cube Steak?
This delicious Cube Steak with Mushroom Onion Gravy recipe is like a cross-product between this Chicken Fried Steak and Salisbury Steak. It uses the LESS EXPENSIVE cube steak which is a cut of beef – usually top round or top sirloin – that is tenderized and flattened, although it could get a little bit tough at times, depending on how it’s cooked.
In some parts of the world like Canada, Australia, Ireland and other parts of the U.S. it’s known as “minute steak” because it can be cooked in just a matter of MINUTES. In fact, this recipe comes together from start to finish in about 20-25 minutes.
How To Tenderize Cube Steak?
Before you sprinkle the meat with any seasoning, you have to tenderize the steaks first using a tenderizing mallet, of course. It typically has a wooden or metal head with a bumpy surface on it which helps tenderizes the meat. Start by covering the meat up in a Ziploc bag or plastic wrap and then pound it thoroughly until you produce that cube-shaped indentations.
How To Cook Cube Steak
Cube Steaks can be cooked in different ways. You can bread and fry them, braise, or saute. But our favorite way is to cook it in gravy so it won’t dry out. Plus, you don’t want to miss the chance of covering your warm rice or mashed potatoes with a heaping serving of this gravy. Yummm!
Can I Use Chicken Instead?
I don’t see why it won’t work. Try using the boneless and skinless ones and proceed as per directions below.
Can I Cook Them In The Crockpot?
Yes, you can. Start off with sauteing the mushrooms and onions along with the spices and seasonings for 2-3 minutes. Then pour it into the crockpot, followed by the cube steak and then the prepared gravy mixture. Cook it on low for 4-6 hours. If you want the sauce thicker, just whisk 3 tbsps of cornstarch and 3 tbsps of cold water in a small bowl. Add it into the crockpot and turn the setting to high and cook for another 30 minutes or until gravy is thickened.
What Can I Serve With Cube Steak with Mushroom Onion Gravy?
Oh gosh, writing this blog post is making me crave some cube steak with gravy for dinner. But let me share with you some of our favorite sides for this dish before we wrap it all up:
- warm rice
- roasted garlic mashed potatoes
- green beans with bacon
- cornbread
- honey glazed carrots
- steamed or roasted vegetables
- easy dinner rolls to sop up all the gravy (Oh my GRAVY!)
Want This? Check Out These Other Delicious Recipes
- Swiss Steak
- Steak au Poivre
- Country-style Ribs (with video; one of our popular ones)
- Braised Short-Ribs
- Smothered Chicken (with video)
How To Make Cube Steak with Mushroom Onion Gravy
Season steak with salt and pepper. Lightly sprinkle flour on cube steak.Shake of any excess flour. Heat up skillet or cast iron on medium -high heat. Cook cube steak for about 4-5 minutes each side or until steak is brown. Remove steak and set aside. In a medium bowl, whisk together the flour, beef broth and water. Set aside.
Add about 2 tablespoons butter, followed by mushrooms, onion, thyme ,garlic, Worcestershire sauce and creole seasoning to the skillet, and sauté 6 minutes or until tender.
Add prepared gravy, and bring to a boil. Let it simmer for about 4-5 minutes. Sauce should have thickened. Salt and pepper, if desired.
Return cube steak and drippings to the skillet. Let it simmer for about 2-3 minutes. You may adjust sauce with more broth or water until desired thickness has been reached. Remove from the stove, let it cool slightly and serve warm with mashed potatoes. vegetables , rice or whatever rocks your boat.
Cube Steak and Mushroom Onion Gravy
Ingredients
Cube Steak
- 1 -1½ pound cubed steak (4 cube steaks)
- salt and pepper to taste
- 1-2 tablespoons flour
Mushroom Onion Gravy
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- ½ cup water
- 2 tablespoons butter or oil
- 1 – 1 ½ cup sliced mushroom
- 1 large onion , thinly sliced (about 11/2 cup )
- 1 teaspoon minced thyme
- 1 tablespoon minced garlic
- ½ tablespoon Worcestershire sauce
- 1 teaspoon Creole seasoning
Instructions
- Season steak with salt and pepper. Lightly sprinkle flour on cube steak. Shake of any excess flour.
- Heat up skillet or cast iron on medium-high heat. Cook cube steak for about 4-5 minutes each side or until steak is brown. Remove steak and set aside.
- In a medium bowl, whisk together the flour, beef broth and water. Set aside.
- Heat skillet over medium-high heat, then add about 2 tablespoons butter, followed by mushrooms, onion, thyme, garlic, Worcestershire sauce and Creole seasoning and sauté 6 minutes or until tender.
- Add prepared gravy mixture to the skillet, and bring to a boil. Return steak and drippings to skillet. Salt and pepper if desired.
- Cover, reduce heat to low, and simmer 8 to 10 minutes,adjust with more stock or water for desired thickness.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Cyndi R says
I cut the amount of thyme down, as the first time was too strong. Good otherwise.
Immaculate Bites says
Nice one, Cyndi! Thank you for sharing.
Catherine Brown says
My family loved it. ❤️
Estela Padilla says
It seems so easy, I will make it, thanks
Zoya says
Hey imma i tried ta chicken fried steak this last night and unfortunately I bombed i even bought the 12 inch skillet and my steak still didn’t cook evenly any advice to be successful the next time do I need to add more oil or use a smaller skillet? the eye on my stove is not as big as my skillet
Vivian says
My husband hates for me to try new recipies. He said that after 38 years I should know he doesn’t like smothered steak. But when our meal was over he admitted he was wrong, it was surprisingly good. Only change I made was adding a splash of red cooking wine. Will definitely make this again!
Immaculate Bites says
Woohoo! Thank you, Vivian! Glad your husband ended up loving it 😉
Laura says
This was so good! I did simmer it for about 30 minutes, and the meat was so tender. And that mushroom gravy!! Definitely a keeper.
Immaculate Bites says
Yum! Thank you for sharing, Laura!
Sammy Jo says
The first time in a year, due to COVID, we went out to dinner Saturday night. My husband had steak which came with a side of mushrooms and onions. I found this recipe and just slid in the oions and mushrooms we brought home into the recipe. Delicious! Served with mashed potatoes and brussel sprouts. Easy recipe to prepare and not time consuming. The meat came out tender and the gravy was fantastic. This reciper is a keeper. Thank you for sharing.
Immaculate Bites says
I’m happy you found this recipe and you both loved it 🙂 Thank you, Sammy Jo!
Briana from Texas says
My husband can’t stop talking about how good this recipe is. He especially loved the gravy. Not only is this recipe delicious, it is easy too. I am usually intimidated about making gravy, but it came out perfect. This recipe is definitely a keeper. Thank you for sharing it with us.
Immaculate Bites says
Thank you, Briana!
Shontae Blocker says
My husband cooked this for dinner tonight. I’m jealous that I don’t eat beef anymore because the aroma from the onions and mushrooms made me hungry. Before he added the steaks to the mixture, I tasted the gravy. YUM! He adjusted the seasonings to our liking. Definitely won’t be the last time it’s made in our house.
Melanie says
Amazing!! The Creole seasoning took it to a completely different level than all other cube steak recipes I’ve tried before. So tasty!!
ImmaculateBites says
Thanks so much Melanie. Glad to hear it worked out well.
Elizabeth says
I have made this recipe twice and it is fabulous! Thanks so much for sharing it with us. Do you know if I can cook this and freeze for later? It would be great for an upcoming trip where I don’t want to waste valuable vacation time in the kitchen.
ImmaculateBites says
You sure can. You will definitely need to add extra broth or water when reheating .
Enjoy your vacation!