Fork Tender Cube Steak with Onion and Mushroom Gravy

Video Description

This is a retro meal that showed up on dinner tables in the South on a weekly basis. It’s budget friendly, filling and hardy on a cold evening. Cube steak is well seasoned and slow simmered until fork tender with rich onion and mushroom gravy. Serve with fluffy mashed potatoes and green beans for the perfect southern meal. Side note: if your steak isn’t fork tender you didn’t do it right. 😉#cubesteak #southerncooking #oniongravy #familyfriendly FORK TENDER CUBE STEAK WITH ONION AND MUSHROOM GRAVY 4 cube steaks ¼ to ½ cup flour Garlic powder to taste Onion powder to taste Pinch of salt Fresh ground black pepper to taste Olive oil or vegetable oil for frying For the Gravy: 4 tablespoons butter 1 medium onion, halved and sliced 8 ounces mushrooms, sliced Minced garlic, to taste 2 cups beef broth Beef bouillon Splash of Worcestershire Sauce 1 tablespoon cornstarch ¼ cup more beef broth Salt and pepper to taste Stir together the flour, garlic powder, onion powder, salt and pepper in a deep plate. Place your cube steak between two pieces of plastic wrap. Using a meat mallet or the edge of a plate, Lightly pound the steak, turn and do the other side. Dredge the cube steaks through the flour mixture. Heat the oil in a large skillet that has a tight fitting lid over medium heat. Cook the floured steaks until they are nice and brown on both sides. No need to worry that the steaks are done – we are just wanting a nice crust on both sides. Remove the meat onto a plate and set aside. Using the same skillet, melt the butter over medium-high heat. Add the mushrooms and onions and cook until the mushrooms brown and the onions soften, about 8 to 10 minutes. Reduce the heat to low and add the garlic. Cook for a minute while stirring constantly. Remove the onions and mushrooms from the skillet to a plate. Pour in the 2 cups of beef broth. Use a spoon to loosen any brown bits on the bottom of the skillet. Add the bouillon and Worcestershire Sauce. Then whisk together the ¼ cup beef broth and the cornstarch and stir into the skillet. Bring to a low boil. Simmer the gravy until thickened, stirring several times. Add the mushrooms, onions and cube steak back into the skillet. Cover and simmer for 25 to 30 minutes or until the meat is fork tender. Taste for seasoning and add salt and pepper if needed. FRESH GREEN BEANS Remove tips from fresh whole green beans. Break or cut into ¼ to ½ inch pieces. Wash under cold running water in a colander. Put your beans in a heavy pot, cover with cold water and add salt. Add a piece of smoked pork, some cubes of bacon or bacon grease or any other seasoning you prefer. Bring to a boil, turn down your heat to a simmer and let the beans cook until tender.