CUBE STEAK AND GRAVY

Ingredients

• steak cubes
• 4 steak cubes
• ¼ cup flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 ½ tablespoons olive oil or vegetable oil
• mushroom sauce
• ¼ cup butter
• 1 medium onion, chopped
• 8 ounces mushrooms
• 2 cloves garlic, minced
• 2 cups low-sodium beef broth, reserve ¼ cup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh thyme or parsley
• 1 tablespoon cornstarch
• Salt and pepper to taste

Instructions

Flour, garlic powder, onion powder, salt and Mix the pepper in a deep plate. Dredge the diced fillets in the flour mixture. Heat the olive oil in a large skillet over medium-high heat. Bake breaded cube steaks until golden brown on both sides and reach an internal temperature of 145 degrees. Place the fillet cubes on a plate.In the same skillet, melt butter over medium-high heat. Add the mushrooms and onions and cook until the mushrooms are browned and the onions are soft, about 8 to 10 minutes. Reduce heat to low, add garlic and cook for a minute, stirring constantly. Remove vegetables from pan and plate.
Pour in the beef broth (reserving 1/4 cup).Use a spoon to loosen any brown bits from the bottom of the pan. Add Worcestershire sauce and fresh thyme. Then mix in the reserved beef broth and cornstarch and stir into the pan. Let it simmer. Then let the sauce simmer, stirring several times, until it thickens.Add the cooked mushrooms, onions, and diced steaks back to the pan. Cover and simmer for 5 minutes. Season with salt, pepper and more thyme if desired.

Notes

Use cremini or white mushrooms. Both are equally delicious.If desired, season your sauce with a little (1/4 teaspoon) of onion powder and/or garlic powder.
Don’t forget to scrape up the delicious brown bits from the bottom of the pan. They are full of flavor and always welcome in sauces.
Cut these mushrooms into slices at least 1/4 inch thick as the moisture will evaporate and they will shrink.
Fresh thyme is always delicious in this recipe, but you can also replace it with 1 teaspoon dried thyme or parsley.Store leftovers in an airtight container in the refrigerator for up to 3 days. Heat in a frying pan over low heat or in the microwave at 60% power until hot.
Once cooled, freeze in a sturdy, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight. Heat in a frying pan over low heat or in the microwave at 60% power until hot.

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