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Cooked cube steak smothered in a rich mushroom onion gravy.
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Smothered Steak Recipe

Tender, juicy steaks smothered in a rich, thickened pan sacue. This easy recipe is great for a comforting dinner any night of the week.!
Course Lunch or Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Servings 4 servings
Calories 420kcal
Author Deb Clark

Equipment

  • 1 Cast Iron Skillet
  • 1 whisk

Ingredients

  • 4 cube steaks or tenderized round steaks, 1 ½ to 2 pounds of meat
  • 1 tablespoon olive oil
  • 1 ½ teaspoons Montreal Steak Seasoning
  • 1 medium onion thinly sliced
  • 5-6 mushrooms thinly sliced
  • 2 cloves garlic minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoon all-purpose flour
  • 1 tablespoon butter

Instructions

  • Season the steaks generously with the steak seasoning on both sides.
    Cube steak seasoned with Montreal steak seasonings.
  • Heat olive oil in a large skillet over medium-high heat. Add the steaks and sear them for 4-5 minutes per side, or until browned and cooked to your desired level of doneness. Remove the steaks from the skillet and set aside.
    Browned steak in a skillet.
  • In the same skillet, add the sliced onions and mushrooms. Cook for about 4-5 minutes, stirring occasionally, until they are softened and lightly browned. Add the minced garlic and cook for an additional 30 seconds until fragrant.
    Onions and mushrooms sauteeing in a skillet.
  • Sprinkle the flour over the mushrooms, onions and garlic. Stir to combine and cook for 1 minute. Gradually add the beef broth while whisking to prevent lumps. Stir in Worcestershire sauce. Bring the mixture to a simmer and cook for 3-5 minutes, or until the gravy thickens.
    Sauteed mushrooms, onions and garlic in a skillet. Flour was sauteed with the vegetables and now beef stock is being poured into the skillet to make gravy.
  • Return the steaks to the skillet, spoon some gravy over them, and let everything simmer together for an additional 5 minutes, ensuring the steaks are coated in the rich gravy.
    Steak in a skillet nestled into a rich brown gravy.
  • Remove the steaks, mushrooms and onions from the skillet. Stir in butter for a smooth, glossy finish to the gravy. Serve the smothered steaks with mashed potatoes, rice, or your favorite side dish!

Video

Notes

Refrigerate leftover steak and gravy in an airtight container in the refrigerator for up to 3-4 days. You can also freeze your leftovers. Store them in an airtight container or freezer-safe bag up to 3 months in the freezer. 
Reheat - The best way to reheat the steaks is in a skillet on the stovetop over medium heat for 3-5 minutes or until warm all through.  Microwaving leftover steak results in tough meat. I don't recommend it.

Nutrition

Calories: 420kcal | Carbohydrates: 8g | Protein: 38g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 629mg | Potassium: 804mg | Fiber: 1g | Sugar: 2g | Vitamin A: 111IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 4mg
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