Smothered Cube Steak With Mushrooms N Gravy Food

CUBE STEAK WITH MUSHROOM GRAVY

Steps:

• Place flour, paprika, onion, and garlic powder in a dish and mix to combine.
• Season cube steaks with salt and pepper on both sides and dredge in flour mixture.
• Heat oil in a large 12" skillet on medium heat. Once oil is shimmering add cube steaks and brown on each side.*
• Once cubed steaks have browned add low sodium beef broth, Worcestershire, soy sauce, and sliced mushrooms. Cover and simmer on low for two hours.**
• After two hours, remove cube steaks from the skillet and set aside. Pour remaining liquid and mushrooms through a strainer to separate, reserving the liquid in a bowl.
• Prepare the gravy by melting butter in the skillet, once melted sprinkle in flour and whisk to combine to form a roux. Continue whisking to prevent flour from burning until the mixture begins to darken slightly (2-4 minutes).
• Measure the reserved liquid previously set aside from simmering cubed steaks. Add additional low sodium beef broth to the reserved liquid so the total liquid equals 2 cups.***
• A little at a time add the liquid to the flour/butter mixture, whisking to incorporate before more is added. Adding too much at once will create lumpy gravy.
• Once all of the liquid has been incorporated, return cube steaks and mushrooms to the skillet. Simmer as needed to thicken the gravy and taste for salt and pepper, add more as needed.
• Serve cube steaks topped with mushrooms and gravy.

SMOTHERED CUBE STEAK

Steps:

• 1. Season both sides of cube steaks with salt, pepper and Cajun seasoning. Rub a little flour into both sides of each cube steak.
• 2. Heat vegetable oil in skillet over over medium heat. Add cube steaks and cook 5 minutes each side. Remove cooked steaks to a platter, and cover with foil to keep warm.
• 3. Add mushrooms, onion and garlic to skillet with pan drippings, and cook about 5 minutes or until mushrooms and onions are tender, stirring frequently to scrape up browned bits from the skillet. (I added a little Cajun seasoning too, but that wasn't in the original recipe.)
• 4. Stir 2 tablespoons of flour into the gravy. Add the broth and thyme, and stir well. Cook over medium heat until gravy is thickened. Return cube steaks to skillet and heat several minutes in the gravy, turn and cook other side for several minutes or until heated through and cooked thoroughly. Add a little more broth if the gravy thickens too quickly.

SMOTHERED CUBE STEAK WITH MUSHROOMS-N-GRAVY

Steps:

• Make marinade and put with cube steaks in a zip bag. Marinate in the ice box (refrigerator) for an hour, but it is much better longer.
• Remove the cube steaks from the marinade, and sprinkle garlic powder and Italian seasoning on both top and bottom.
• Brown cube steaks on each side, set aside.
• To the drippings, add 1 tbsp of flour, 2 pats of butter and a splash of white wine to deglaze the pan. Stir constantly, adding mushrooms and cube steaks. Simmer for 10-15 minutes over medium heat.
• Serve with vegetables and warm bread or rolls.

MUSHROOM CUBE STEAKS

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a piece at a time, and shake to coat. , In a large skillet brown steak over medium heat, in 1 tablespoon butter until meat is no long pink. Remove the steaks to a serving platter; spread each with 1/2 teaspoon mustard. Pour 1/4 teaspoon Worcestershire sauce over each; keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Add parsley and remaining Worcestershire sauce. Return steaks to skillet; cover and simmer for 5-7 minutes or until meat is tender.

CUBE STEAK AND GRAVY

Steps:

• Stir together the flour, garlic powder, onion powder, salt and pepper on a deep plate. Dredge the cube steaks through the flour mixture. Heat the olive oil in a large skillet over medium heat. Cook the breaded cube steaks until browned on both sides and until they reach an internal temperature of 145 degrees. Plate the cube steaks.
• Using the same skillet melt the butter over medium high heat. Add the mushrooms and onions and cook until the mushrooms brown and onions soften; about 8-10 minutes. Reduce the heat to low and add the garlic cooking for a minute while stirring constantly. Remove the vegetables from the skillet and plate.
• Pour in the beef broth (reserve 1/4 cup). Use a spoon to loosen any brown bits on the bottom of the skillet. Add the Worcestershire Sauce and fresh thyme. Then whisk together the reserved beef broth and cornstarch and whisk it into the skillet. Bring it to a low boil. Then simmer the gravy until thickened whisking several times.
• Add the mushrooms, onions, and cooked cube steaks back to the skillet. Cover and simmer for 5 minutes. Finally season with salt, pepper, and more thyme if desired.

SMOTHERED HAMBURGER STEAK WITH MUSHROOMS

Steps:

• Combine egg, ground beef and soup mix. Shape into 4 patties. Brown patties, add white parts of onions to saute with patties.
• When the onions are softened, add the gravy and green onion tops. Cover and simmer for 15 minutes.
• Serve with Garlic Mashed Potatoes with Spinach and Sweet Peas.

CUBE STEAKS BAKED IN GRAVY

Steps:

• Brown the cube steaks in 1 tablespoon butter, until browned on both sides.
• Transfer the browned cube steaks to a covered casserole dish.
• Saute the onions and Mushrooms in remaining tablespoon butter until softened about 5-6 minutes.
• Place the mushroom/onion mixture over the browned cube steaks in casserole dish.
• Mix the soups until well combined, add the minced garlic, Worcestershire sauce, kitchen bouquet stirring until well combined.
• Pour mixture over cube steaks and mushroom onion mixture.
• Place in preheated 350°F oven, covered and bake for 2 hours.

CUBE STEAK W/MUSHROOM GRAVY

Steps:

• Preheat large skillet on medium high heat.
• Add 1 T.
• oil.
• Season cube steaks with salt, pepper and garlic powder to taste.
• Brown cube steaks in preheated skillet.
• Add 1 can French Onion Soup, 1 cup of water, 1 4 oz can of mushrooms.
• Reduce heat, cover and simmer on low heat for 30-45 minutes.
• You may need to add additional water.
• Remove meat to platter, cover to keep warm.
• Increase heat to reduce pan drippings to desired thickness.
• I serve this with mashed potatoes, and side vegetable.

SMOTHERED STEAK WITH MUSHROOM GRAVY

Steps:

• For steaks, in shallow bowl, mix flour, salt, and pepper.
• Coat meat with flour mixture, shaking off excess.
• Heat oil in large skillet over medium heat.
• Add meat and cook on both sides until almost cooked through and no red juices appear. Remove from heat and set aside.
• For gravy, in large saucepan, bring broth and soup to a boil.
• In small bowl, mix flour and water until flour is completely dissolved.
• Add to gravy, stirring constantly.
• Continue cooking, stirring frequently, until mixture thickens.
• Stir in wine.
• In small skillet, cook mushrooms in butter 3 to 4 minutes.
• Add to gravy with browning sauce and seasonings.
• Heat oven to 350°F
• Place meat in a shallow baking pan large enough to hold a single layer.
• Top with half the gravy. Cover with foil.
• Bake 12 minutes.
• Serve with remaining gravy.

CUBE STEAK WITH ONION MUSHROOM GRAVY

Steps:

• Mix flour & pepper and place on a flat plate.
• Add cube steaks covering with mixture well.
• In a large fry pan with a lid, brown the cube steaks in oil.
• Add onions, mushrooms & garlic.
• Saute about 1 miniute.
• Add stock & worcestershire sauce and bring to a low boil, scraping the pan to loosen brown bits.
• Cover pan & lower heat to a low simmer.
• Stirring occasionally.
• Cook 1 1/2 hours. Serves 2-4.