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Smothered steak with mushroom gravy over mashed potatoes and side of peas and carrots.

Smothered Steak

5 (1 rating)
Created by Shinee D.
Servings 4 servings
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Smothered steak is comfort food at its best. Pan-fried cube steak is smothered in a rich onion gravy for a quick and budget-friendly meal, ready in less than 45 minutes!

Ingredients
  

  • 4 cubed steaks Note 1
  • 2 teaspoons salt divided
  • 1 ½ teaspoons black pepper divided
  • 1 teaspoon garlic powder
  • ¾ cup all-purpose flour
  • 1 large yellow onion sliced
  • 1 8 ounce tub of mushrooms sliced
  • 2 ½ cups beef broth
  • 3 to 4 tablespoons vegetable or canola oil

Instructions
 

  • In a small bowl combine 1 teaspoon each of salt, black pepper, and garlic powder. Mix well.
  • Generously season both sides of the cubed steaks with the prepared seasoning.
  • Place the flour in a shallow bowl and dredge the cubed steak in the flour. Make sure to coat all sides very well. Shake off excess flour.
  • Heat three tablespoons of oil in a large pan on medium high heat. Add the steaks in a single layer and sear for 4 minutes on each side or until they get a nice golden color. Remove from the pan and set aside
  • Add more oil to the same pan, if there isn't enough left. Add the sliced onion and mushrooms. Sauté on medium heat until the onion and mushrooms have softened.
  • Add about three tablespoons of flour to the pan and cook it in with the vegetables, until the raw smell is gone. Use the leftover flour from the dredging process.
  • Take the pan off the heat and whisk in 2 cups of beef broth. Whisk until all the four is dissolved and the gravy is lump free.
  • Bring it back to the heat and let it come to a simmer. Add a teaspoon of salt and half a teaspoon of pepper and mix well.
  • Return the seared streaks to the pan, along with any accumulated juices.
  • Cover and cook for 20 to 40 minutes on low heat or until the steak is fork tender. The time depends on the thickness of the steak. The cubes steaks were done around the 30-minute mark.
  • If the gravy thickens too much, add a little bit of beef broth to thin it out. I ended up adding another ½ cup of broth.
  • Serve hot over mashed potatoes and steamed vegetables.

Notes

Note 1: Round steak, chuck steak, sirloin tender steak, beef tips are also good choices for this recipe. If the steak is thick, be sure to pound it thin first.
Storing Tips:
- Store leftover steak and gravy 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.

Nutrition

Calories: 519kcalCarbohydrates: 22gProtein: 40gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 122mgSodium: 1825mgPotassium: 736mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 63mgIron: 4mg

* Disclaimer: All nutrition information are estimates only.