This fuss-free weeknight dinner features budget-friendly, tender, meaty steaks bathed in a tasty beefy mushroom onion gravy. It takes very little time, yet it delivers an outstanding meal. Your family will absolutely love this!
Season the cube steaks with salt and pepper. Lightly sprinkle flour on them, then shake off any excess flour.
Heat a cast-iron skillet on medium-high heat. Cook the cube steaks on each side for 4-5 minutes until they are brown. Remove them and set them aside.
Whisk together the flour, beef broth, and water in a medium bowl. Set aside.
Heat your skillet over medium-high heat, then add about 2 tablespoons butter, followed by mushrooms, onions, thyme, garlic, Worcestershire sauce, and Creole seasoning. Sauté for about 6 minutes or until tender.
Add the prepared gravy mixture to the skillet, and bring it to a boil—return the steaks and drippings to the skillet. Add salt and pepper if desired.
Cover, reduce heat to low, and simmer for 8-10 minutes. Adjust with more stock or water for the desired thickness.
A cast-iron skillet usually works best for steak because it distributes the heat more evenly, giving you the perfect crust.
Don't overcrowd the pan so the steak can get a delicate crust.
Have an instant-read thermometer on hand to avoid overcooking your steak. The internal temperature should read 145℉/62℃.
Short on time? You can use a store-bought gravy mix instead of the flour slurry.
Please remember that nutritional information is a rough estimate and can vary significantly based on the products used.