Easy Cube Steak with Mushroom Gravy (Classic Comfort Dinner)

 

 

There’s something wonderfully old‑fashioned and comforting about a casserole of cube steak oven braised in a rich mushroom gravy. It’s the kind of supper many of us grew up with — simple, hearty, and deeply satisfying — the sort of meal that fills the kitchen with those “home” smells we never forget. 

This version keeps all that classic flavor, coated in a rich spicy and savory flour mixture and browning easily on the stovetop. It is then oven braised with a creamy mushroom gravy until it literally falls apart. It is perfect for busy weeknights or those chilly evenings when you’re craving something warm and familiar. Tender beautifully flavored beef in a silky gravy… it’s pure comfort on a plate.

 

Beef has become really expensive to buy as of late. I find myself turning to other alternatives much of the time, but occasionally I just find myself craving a bit of beef. Sometimes I can find a cheaper cut of beef on offer.  The cheaper cuts usually are cuts that are tougher and that require a lengthy cook time in order for them to become tender. Not a problem!  I love these types of meat that need to be cooked long and slow. They usually have more flavor.

I picked up a quantity of braising steak at the grocery store the other day. I have a meat tenderizer attachment for my kitchen aid machine. Usually these types of steak need to be pounded to break down the fiber a bit and help them to become more tender. This attachment makes for a really tender result. You end up with what is commonly called Minute or Cube Steak.

I was going to do chicken fried steak but then halfway through the chicken frying it, I decided to add a mushroom gravy and oven braised the whole lot until the meat came out melt-in-the-mouth tender. Oh boy but this was some good!!!  

We enjoyed it with some baby new potatoes that I had tossed together with mint sauce and butter, some red cabbage fermented ( good for your gut) sauerkraut, and a slice of sour dough bread. We also had some salad on the side.  This steak literally did melt-in-the-mouth.  It may not have made for the most beautiful photographs, but it was really tasty!   I highly recommend!

 

INGREDIENTS NEEDED

TO MAKE

CUBE STEAK WITH MUSHROOM GRAVY

Simple ingredients put together in the most delicious way.

For the steak:

• 2 to 3 pieces of cube steak (steak which has been tenderized)
• 3/4 cup buttermilk
• 1 large egg
• 1 cup of all purpose flour
• 1 tsp seasoning salt
• coarse black pepper to taste
• 1/2 tsp ground paprika
• pinch cayenne pepper
• 1/4 cup (60ml) light olive oil
• 1/2 TBS butter

For the gravy:

• 1 can of condensed cream of mushroom soup
• 1/2 can of whole milk (empty soup can half filled with milk)

 

NOTES ON INGREDIENTS

• It is relatively easy to buy cube steaks in most areas. Alternately you can pound pieces of round or braising steak with a meat mallet, or the edge of a plate until tenderized. I have a meat tenderizer attachment for my Kitchen Aid that I just run the pieces of meat through several times.
• You can use regular milk, but I find buttermilk really helps to tenderize the meat.
• I use light olive oil for frying, not extra virgin. You still get the health benefits without affecting the taste of your dish. EVOO has a strong pepper green flavor.
• Condensed cream of mushroom soup is a type of soup that has been condensed and that needs an equal amount of liquid added to reconstitute it. If you are in the U.K. the usual brand is Bachelors. 
• I use whole milk for the gravy because it adds a lovely richness.

 

HOW TO MAKE CUBE STEAK WITH MUSHROOM GRAVY

It is not all that difficult at all. Tender delicious meat with a lush gravy. What's not to love?

• Begin with prepping the steak. Beat the egg together with the buttermilk in one shallow bowl. Whisk the flour together with the seasoned salt, black pepper, paprika and cayenne in another shallow bowl. (This is the best way to set things up and makes the whole process of coating the steak go quickly.) 
• Have a clean plate ready to hold the steak when you are done coating it. 
• Working with one piece of steak at a time, lightly season it with salt and pepper. Dip it into the egg/milk mixture to coat, into the flour, into the egg again and then into the flour one last time. Place on the clean plate. Repeat for each piece of steak. (Shake off any excess in between to avoid clumping and arrange on the clean plate in a single layer so that they don't stick together.)
• Preheat the oven to 325*F/160*C/ gas mark 4. Have ready a casserole with a tight fitting lid large enough to hold the steak and the gravy. 
• Heat the oil and butter in a heavy bottomed skillet over medium heat. (Heat just until the butter begins to foam.)
• Add the steak, working in batches if required. Brown thoroughly on one side, flip over carefully and brown on the other side. Place into the casserole dish as it is browned. (Don't be in a rush to brown the steak or the flour may burn.)
• Once you have all the meat browned and in the casserole dish, whisk the mushroom soup together with the milk. Pour this over the steak to cover. (Cover tightly with the lid.)
• Bake in the preheated oven for 1 to 1 1/2 hours until the steak is tender and the gravy has thickened. (Check periodically to make sure that it isn't getting too thick. If it is add a bit more milk.) 
• Divide the steak between dinner plates to serve with a bit of the mushroom gravy spooned over top. Delicious! This really melts in the mouth

 

HINTS AND TIPS FOR SUCCESS

Choose the right pan A heavy skillet (cast iron or stainless steel) gives the best sear. A good sear = deeper flavour in both the meat and the gravy.

Pat the cube steak dry Moisture prevents browning. Blot each piece with paper towel before seasoning — it makes a noticeable difference.

Season generously Cube steak is lean and mild, so don’t be shy with salt, pepper, and any additional seasonings you enjoy (paprika, garlic powder, onion powder).

Don’t overcrowd the pan Sear in batches if needed. Overcrowding steams the meat instead of browning it.

Use the right sized casserole dish
Your casserole dish should have a tight fitting lid and be large enough to hold the steak and the gravy/soup mixture comfortably.

Cook low and slow
A lower oven temperature and a long oven braise will ensure that your steak is melt-in-the-mouth tender and filled with plenty of flavor.

Adjust gravy thickness
If the gravy is too thin, simmer uncovered for a few minutes. Too thick? Add a splash of broth or water.

Taste and adjust before serving A final pinch of salt or a crack of pepper can brighten the whole dish.

Make it ahead This dish reheats beautifully — the flavors deepen, and the steak becomes even more tender.

 

FREQUENTLY ASKED QUESTIONS

WHAT IS CUBE STEAK?

Cube steak is a budget‑friendly cut of beef (usually round steak) that’s been tenderized by a machine, leaving it covered in small indentations. This makes it thinner, more tender, and quick‑cooking — perfect for fast skillet meals.

CAN I USE A DIFFERENT CUT OF MEAT?

Yes. Pork cube steaks work beautifully, and you can also make your own by pounding a piece of round steak with a meat mallet or serrated knife until indented but not cut through.  I have an attachment which I use with my Kitchen Aid stand mixer to create my own cube steaks.

DO I NEED TO FLOUR THE STEAKS?

This flour coating not only helps the seasonings to stick to the meat, but it encourages a lovely golden crust when the meat is pan fried and helps the gravy to cling to the meat.

WHAT DO I DO IF MY GRAVY ENDS UP TOO THICK?

Just whisk in a splash more milk until it reaches your preferred consistency. The recipe is very forgiving.

CAN THIS RECIPE BE DOUBLED?

Absolutely.  Just multiply all of the ingredients or even triple them for a larger crowd. You may need a larger casserole dish, and to brown the steak in batches, but cook times should remain the same.

HOW CAN I KNOW WHEN THE STEAKS ARE DONE WHEN FRYING?

Cube steaks cook very quickly. Once you see a small amount of liquid pooling on top, flip them. After the second side browns, they’re ready to come off the heat.

CAN THIS BE MADE AHEAD OF TIME?

Cube steak is best eaten fresh, but leftovers reheat well. Store in the fridge for up to two days and warm gently in a covered skillet with a splash of milk or stock to loosen the gravy.

 

A FEW OTHER CUBE STEAK RECIPES TO ENJOY

As beef prices rise, it just makes sense to buy the cheapest cuts that you can and then make them as delicious as you can.  Here are a few that we enjoy.

PAN FRIED STEAKS WITH PARSLEY BUTTER -  This cozy recipe turns an inexpensive cut of beef into something that feels like a real treat. Tenderized minute/cube steaks are quickly seared until beautifully browned, locking in all their savory juices. Then, just as they come off the heat, they’re crowned with melting pats of homemade garlic‑parsley butter — a simple touch that transforms every bite into something rich, fragrant, and utterly satisfying. Paired with creamy mash and a green vegetable, it’s the kind of easy, affordable supper that still feels special at the end of a long day.

CUBE STEAK WITH ONION GRAVY - This cozy, budget‑friendly supper turns humble cube steaks into something truly comforting. The meat is quickly pan‑fried until golden, then nestled under a rich, peppery onion gravy that bubbles up silky and full of savory depth . Served over fluffy mashed potatoes, it’s the kind of simple, satisfying meal that feels like pure home‑cooked goodness. All you need is a vegetable to serve on the side and everybody's happy!

 

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Yield: 2 - 3 servings

Author: Marie Rayner

Cube Steak with Mushroom Gravy

Prep time: 20 MinCook time: 1 H & 30 MTotal time: 1 H & 50 M

Tender melt in the mouth beef with a rich mushroom gravy. Simple and delicious.

Ingredients

For the steak:

• 2 to 3 pieces of cube steak (steak which has been tenderized)
• 3/4 cup buttermilk
• 1 large egg
• 1 cup of all purpose flour
• 1 tsp seasoning salt
• coarse black pepper to taste
• 1/2 tsp ground paprika
• pinch cayenne pepper
• 1/4 cup (60ml) light olive oil
• 1/2 TBS butter

For the gravy:

• 1 can of condensed cream of mushroom soup
• 1/2 can of whole milk (empty soup can half filled with milk)

Instructions

1. Begin with prepping the steak. Beat the egg together with the buttermilk in one shallow bowl. Whisk the flour together with the seasoned salt, black pepper, paprika and cayenne in another shallow bowl. Have a clean plate ready to hold the steak when you are done coating it.
2. Working with one piece of steak at a time, lightly season it with salt and pepper. Dip it into the egg/milk mixture to coat, into the flour, into the egg again and then into the flour one last time. Place on the clean plate. Repeat for each piece of steak.
3. Preheat the oven to 325*F/160*C/ gas mark 4. Have ready a casserole with a tight fitting lid large enough to hold the steak and the gravy.
4. Heat the oil and butter in a heavy bottomed skillet over medium heat. Add the steak, working in batches if required. Brown thoroughly on one side, flip over carefully and brown on the other side. Place into the casserole dish as it is browned.
5. Once you have all the meat browned and in the casserole dish, whisk the mushroom soup together with the milk. Pour this over the steak to cover.
6. Bake in the preheated oven for 1 to 1 1/2 hours until the steak is tender and the gravy has thickened. (Check periodically to make sure that it isn't getting too thick. If it is add a bit more milk.)
7. Divide the steak between dinner plates to serve with a bit of the mushroom gravy spooned over top. Delicious! This really melts in the mouth

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