Country Style Steak

Two cooked steaks covered with gravy and mushrooms with a side of rice and gravy.

Also known as minute steaks, these juicy, tender cube steaks are simply seasoned and cooked to perfection with mushrooms and gravy on the stove top. Ready in 30 minutes!

Course Entree

Cuisine American, southern

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 412kcal

Author Anne Clark

Equipment

large pan or cast iron skillet
measuring cup(s)
measuring spoons

Ingredients

4 cube steaks about 1 pound total
½ teaspoon sea salt, divided
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons olive oil or canola oil
4 tablespoons butter
8 ounces sliced white mushrooms
14.5 ounces canned beef broth (use a good quality broth for best flavor. I like Swanson's brand)
½ teaspoon Worcestershire sauce
¼ cup cold water
2 tablespoons cornstarch
hot cooked rice

Instructions

Sprinkle both sides of all 4 steaks with salt (¼ teaspoon salt), pepper, garlic powder, and onion powder. Or use your best judgement with the amount of seasonings - remember the beef broth has salt in it already so don't go overboard with the salt at this point.
Add oil to a large pan or skillet and heat to medium-high. Add steaks and sear on both sides (brown both sides of the steaks just until almost cooked but not cooked through) for about 2 minutes per side. Remove steaks from pan and cover with foil. Notes: Be careful not to completely cook the steaks or they'll be dry and tough. Be careful the pan is not too hot or the steaks will burn and have a burnt taste.
Lower heat to medium, add butter to pan, and let it melt. Add sliced mushrooms and cook until tender, about 5 minutes, stirring occasionally.
Add the beef broth and Worcestershire sauce to the pan with the mushrooms, incorporating any browned bits at the bottom of the pan/skillet. Mix the cornstarch and water in a small bowl, then add it to the broth mixture. Bring to a slow boil over medium heat. Let simmer until thickened (about 30 seconds to 1 minute). Taste test for flavor and add additional salt and pepper, if needed.
Return the steaks to the pan and simmer for about 1 minute or until they're nice and hot. Again, be careful about overcooking or they'll be tough and dry!
Plate the steak and serve with a side of cooked rice. Spoon mushroom gravy on top of rice and steak.

Notes

Nutritional information does not include the rice.

Country style steak is best served hot and fresh out of the skillet. Top it with the gravy and serve with your favorite sides, like mashed potatoes, green beans, or corn on the cob.

Do not overcook the meat or it will most definitely be dry and tough! Remember, sear both sides of the steaks in a hot skillet, then remove them and cover them with foil while you prepare the rest of the recipe!

After plating the cooked steaks, slice them into small thin strips, against the grain. This will make their texture even more tender.

Store leftovers covered in the refrigerator for up to 3 days. Tip - serve leftover steak strips on top of a salad or in a wrap for a quick meal!

Nutrition