Smothered Cube Steak With Mushrooms-N-Gravy
"Great easy meal to put together when you're not quite sure what else to make. I have had many times I stood there scratching my head as to what to make. This recipe is for one serving, but it's easy to adjust the amount or substitute to your liking....instructions for gravy are included in the directions."
photo by VickyJ
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
1
ingredients
- 2 cube steaks
- 5 -10 large sliced fresh mushrooms
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon italian seasoning
- salt and pepper
- 1 teaspoon olive oil
-
Marinade
- 2 tablespoons olive oil
- 1 teaspoon Worcestershire sauce
- 2 minced garlic cloves
- salt and pepper
directions
- 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.
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Reviews
-
Very simple and low fat way to prepare cube steaks. I dusted mine with a little corn meal and flour to assist in crusting of the meat. I then added less flour to the skillet to make the gravy. I was almost out of white wine but substituted chicken broth for the balance to make the mushroom gravy. Please note that the ingredient list is INCOMPLETE. If you are going to prepare, please see Directions number 4 for the balance of the ingredients. If you like mushrooms, go heavier on the mushrooms as 5 will not be near enough. I used about 12 large mushrooms. Remember, they are 90% water so they shrink up a bunch. Adjust recipe to suit your tastes. Enjoy! Jim in So Calif -
This was easy and delicious. Thanks for a great recipe! -
Vicky, this was very delicious! I have had a difficult time trying to find a mushroom/steak recipe that didn't require onion soup mix or cream of mushroom soup-until I found your recipe. Marinated the beef for a good seven hours. Didn't know when to add the Italian seasoning or the garlic powder, so I added it at the same time as the mushrooms. Sauteed the mushrooms alone with the deglazed mixture for about 5 minutes or until the mushrooms were softened but still slightly firm. We are always on the lookout for cube steak recipes other than chicken fried steak and this worked out quite well for us. Thanks. cg -
It was esier that I thought and will be made on a regular basis. I love steak and I love mushrooms, so this is a winner for me! I did ad a bit more garlic; love the stuff! However, I did more than just brown the steaks on each side. I'm not sure you really meant to say that they just need to be browned. Unless of course, you like your beef to Moo at you! :) Thank you for posting this. Lee
Tweaks
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Very simple and low fat way to prepare cube steaks. I dusted mine with a little corn meal and flour to assist in crusting of the meat. I then added less flour to the skillet to make the gravy. I was almost out of white wine but substituted chicken broth for the balance to make the mushroom gravy. Please note that the ingredient list is INCOMPLETE. If you are going to prepare, please see Directions number 4 for the balance of the ingredients. If you like mushrooms, go heavier on the mushrooms as 5 will not be near enough. I used about 12 large mushrooms. Remember, they are 90% water so they shrink up a bunch. Adjust recipe to suit your tastes. Enjoy! Jim in So Calif
RECIPE SUBMITTED BY
Hello! I am a resident of WA state, and I must say I love it here.... especially where coffee flows so freely! I live with my SO, Mark, and he has lived here since 2001 (originally from San Diego, CA). We live a quiet life and enjoy just about anything outdoors.
I love to travel... sometimes just to pick a spot on the map and make a weekend out of it. Since I have been here, some of my favorite places to visit are Oregon and Washington (Cle Elum, Leavenworth, Spokane, Bonney Lake, Maple Valley, Issaquah, etc). My favorite place in Seattle is Pike Place Market, even though I don't get there often. And, Mt. Rainier is a scene I often photograph.
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Originally, I am from Jamestown, NY home of
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She is loved by all that live there and the surrounding areas! Another famous person that is from the area is Natalie Merchant and former lead singer of the 10,000 Maniacs (rock band).
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I think that is about it for famous people.
There was a question posted in one of the forums about who I would love to have for dinner, right now. I answered God, Jesus, my mom, Grandma Lundin, Grandpa Lundin and Aunt Sig. They are my role models in life. Each has molded me into the person I am now.
My fondest memories are spending Thanksgiving and Christmas-time at my Grandma's house, and the whole family around. SO MUCH good food!
I lived in that small city my whole life and graduated from high school just outside of town. I have a strong restaurant background.. everything from Pizza Hut to a local italian restaurant called Vullo's. It seems, though, I have a passion for machining technology, even though I didn't go to school for that. I grew up with a local manufacturer of machine/tooling systems soldering/wiring circuit bds and assembling whole systems. That wasn't enough for me so, I went to college and obtained my AAS in Electrical Technology. The same company hired me back to work in their service dept as a technician. I had planned to go further to become an electromechanical engineer for the company, but I was laid off. I have been out of it so long, I would probably have to start over from scratch.. .that is the problem with electronics/technology.
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