Southern Smothered cube Steak and mushrooms are a traditional Southern favorite! Smothered cube Steak and mushrooms are one-half steaks and one-half mushrooms. The steaks are seared to perfection and then topped with creamy mushroom and onion gravy. Here’s everything you’ll need to put those two together into a delicious smothered steak:
- 2-3 Cube Steaks
- 3 Cups Sliced Mushrooms
- 1 Small Onion, halved and sliced (1/2 a Large)
- Kosher Salt
- Black pepper
- Texas Cajun Seasoning
- 2 cups Chicken Stock
- 1/4 tsp Thyme
- Vegetable Oil
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1 ) Prep Veggies. Put your cube steaks on a plate and season both sides with salt, pepper, and a big pinch of Texas Cajun Seasoning. Put 2 big spoonfuls of flour on top of the steak and rub in, flip and repeat.
2 ) Pour enough oil into your skillet cover the cooking surface with oil, about 1/3-1/2 cup. Heat oil on medium-high. When the oil is nice and hot, test with a pinch of the flour for the steak plate to see if it bubbles & sizzles.
3 ) If it does then add your steaks to the pan. Cook at medium-high for about 3 minutes on each side. Remove steak to a clean plate. Remove Pot from the burner, discard all oil except about 2 tablespoons.
4 ) Return to heat, add mushrooms and onions and stir to get any brown bits from the bottom of the pot. Add a pinch of salt and pepper. Cook until mushroom and onions start to turn golden, make sure nothing burns.
5 ) Add just shy of 2 tablespoons of flour and stir until veggies are coated. Add Chicken stock and stir well. Cook on medium-high, until it has thickened and the return steaks and flip around in the gravy. Serve with Texas Mashed Potatoes, and steamed carrots, broccoli, and cauliflower.