Cube Steak

Cubed Steak Smothered In Mushroom Gravy


Cube Steak smothered in mushroom gravy made with milk and baked until fork tender.

The meat is usually a round beef cut that is tough because it contains little fat marbling.

Machines are used to pound it hard to tenderize it and shape the little squares, hence the name. Cube.

When growing up on the farm, we raised our own cows for milk and beef.

Grandma beat tough meats with the edge of a saucer to tenderize them.

They almost fell apart even before being cooked.

I am happy to buy it at the store already beaten.

However, it needs to be cooked correctly to further tenderize it or it will still have some toughness.

Milk listed in this recipe contains an enzyme that helps tenderize meats further as they cook.

Plus, it enhances their flavor.

Cube Steak Recipe

  • 3 cubed steaks
  • all-purpose flour for dusting
  • 3 tablespoons peanut oil
  • 2 tablespoon all-purpose flour for gravy
  • 1 can ( 15 oz.) beef broth
  • 1/2 medium onion, finely chopped
  • 1 teaspoon dried basil leaves
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1 (4oz.) can sliced mushrooms with juice
  • Buttermilk Mashed Potatoes cooked rice or Orzo Pasta

Heat oil in a large skillet over medium heat until sizzling hot.

Place flour in a shallow bowl or on a plate. Dip steaks in flour to coat well.



Sprinkle a large dinner plate or platter with flour, lay the steaks on the flour, then sprinkle flour over the steaks and pat it into the meat with my hand.

Turn them over and pat the bottom side.

This is easy to do and helps the flour coating adhere to the steaks.

Carefully place steaks into the hot oil with a spatula.

Do not let steaks touch each other.

Fry until lightly browned on underside.

Carefully turn steaks and brown the other side. Turn only once if possible.

This technique helps seal juices in the meat before baking starts in the oven.

When browned on both sides, lift steaks with a spatula and place in a casserole or glass baking dish large enough so the steaks don't touch.

Set aside.

Make The Mushroom Gravy

Put flour to the skillet drippings and stir or whisk vigorously until the flour is lightly browned.

Stir in beef stock and stir until comes to a boil.

Stir the bottom and sides of pan.

Add and stir in the onions, spices and salt.

Add mushrooms and juices.

Slowly add milk while stirring.

Continue to stir until the gravy comes to a boil and thickens. (Takes about 5-7 minutes, depending on your temperature.)

Pour gravy over the steaks in the casserole.

I like to lift up the steaks with a spatula and let the gravy run under the steaks. Cover with a lid or aluminum foil.

Bake in a 375F. preheated oven 45-50 minutes or until the gravy has thickened and the steaks are fork tender.

Place cube steak in a serving platter or on individual plates.

Place the pasta, rice or Buttermilk Mashed Potatoes along beside the steaks and spoon on or pour over the amount of gravy you prefer.

An alternate way to plate the steaks is to spoon your mashed potatoes, rice or Orzo onto the the serving platter or plate and top it with the meat. (See picture above.)

Save a little extra gravy to serve as a side, if you prefer.

Add a vegetable side dish such as broccoli, roasted asparagus, corn or a Sauteed Vegetable Medley and Homemade Buttermilk Biscuits to complete a delicious, Southern Comfort meal.

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