Smothered Steak

Why you’ll love this recipe:

All smothered steak recipes are a little bit different. But one thing they must be is comforting and flavorful with a thick, creamy gravy on top! This southern staple prides itself on sprucing up inexpensive cuts of beef. In this version, cube steak is slowly simmered in beef broth with mushrooms, and onions until it’s fork-tender.

• Made with budget-friendly cube steaks
• Makes delicious leftovers
• Easy to make & freeze

Why mess with a good thing? This smothered steak recipe is like the classic dish you grew up eating. Flavorful, comforting, rich, and creamy – just like Grandma’s.

Key Ingredient Notes:

Steak and gravy requires only six ingredients, plus seasoning! Here’s what you need.

• Cubed steaks – Cube steak is a tough, lean cut of beef that’s been through a mechanical tenderizer. It’s what creates the indentations in the meat. Since it’s already pounded and tenderized, it’s prepped and ready to go. If you can’t find cube steak, round, chuck, or sirloin steak are good options too. Just be sure whatever cut you use is pounded out thin so it cooks properly.
• Spices – It’s important to season the steaks before you dredge them in flour. This creates a depth of flavor once they’re pan-fried and smothered in brown gravy.
• All-purpose flour – Flour works double duty. It creates a crispy coating on the steaks and a roux to thicken the gravy.
• Onions & mushrooms – I used button mushrooms and yellow onions, because they’re easy to find. You can buy them pre-sliced in the refrigerated area of the produce section. Cremini mushrooms and sweet onions are a good choice too.
• Beef broth – Beef broth is the backbone of the rich, brown gravy. It reduces and thickens as it cooks. For the best results, use a high-quality beef broth or make your own.

How to make this recipe:

This steak and gravy recipe requires plenty of steps, but they’re all very simple!

1. Season – In a small bowl, combine one teaspoon each of salt, pepper, and onion powder. Generously season both sides of the cubed steaks.
2. Dredge – Place the flour in a small bowl and dredge both sides of each cube steak. Shake off the excess flour.
3. Pan-fry – Heat three tablespoons of oil in a large skillet on medium-high heat. Sear steaks on each side until they’re crisp and golden brown – about 4 minutes per side.
4. Rest – Transfer the steaks onto a clean plate and rest.

5. Sauté – If necessary, add more oil to the skillet. Add the onions and mushrooms, then sauté until softened.
6. Make roux – Add three tablespoons of leftover flour to the skillet. Cook with the vegetables until the raw smell is gone.
7. Make gravy – Remove the skillet from the heat and whisk in two cups of beef broth until the mixture is lump-free. Place the pan back on the heat and season the gravy.
8. Cook steaks – Transfer the seared steaks back into the pan along with any juices. Cover and cook the steaks on low heat until fork-tender, about 20 to 40 minutes. If the gravy gets too thick, thin it out with a splash of beef broth.

Storing Tips:

• Store leftovers in an airtight container in the refrigerator for up to three days.
• Reheat in a skillet over medium heat until hot and bubbly, or in the microwave until warmed throughout. I recommend reheating smothered steak and gravy in a skillet. If you overheat it in the microwave, it can get tough and chewy.
• It freezes well too! Transfer the cooled steaks and gravy to a freezer-safe container and freeze for up to 3 months. Place the container in the refrigerator to defrost overnight, then reheat in a skillet.

What to serve with smothered steak:

• Mashed potatoes – Light and fluffy garlic roasted mashed potatoes for the win!
• Garlic Butter Rice – This easy side dish goes perfectly with gravy steaks.
• Roasted broccoli or green beans – Can’t go wrong with green beans or broccoli.
• Instant Pot Baked Potatoes with Crispy Skin – The fluffiest baked potatoes on planet earth.
• Oven Roasted Vegetables – Perfectly roasted veggies every time.

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