- 1 pound cube steaks
- 1/2 teaspoons kosher salt
- a few grinds black pepper
- 1/2 cup all purpose flour
- 1/2 teaspoon garlic powder
- 2 tablespoon olive or vegetable oil
- 1 onion cut in half, then sliced into strips
- 8 ounces sliced mushrooms
- 15 ounces beef broth
- 2 dashes worcestershire sauce
- 2 cups cooked rice
- Sprinkle salt and pepper on both sides of cube steaks. Combine flour and garlic powder in a shallow bowl.
- Heat oil in a 10″ skillet over medium-high heat. (Use an iron skillet if you have one.) Dredge steaks in flour mixture, making sure they are evenly covered, and shake off excess flour.
- Cook steaks in hot oil until brown, 3-4 minutes per side. It may be a tight fit for the meat, but it will shrink as it cooks.
- Place sliced onions and mushrooms evenly over steaks, then add beef broth to just cover the contents. (You can add a little water if you don’t have quite enough broth).
- Add worcestershire sauce, and bring to a boil, then reduce heat to medium-low and simmer at least two hours. (Loosely cover pan during simmering.) Meat will be very tender, and gravy will be thin. Serve over rice.
Adapted from Gerhart at AllRecipes.com
- Prep Time: 10
- Cook Time: 120
- Category: All Time Favorite Recipes, Dinner, Red Meat
- Cuisine: American