Cube Steak Recipe
This tender cube steak recipe is smothered in a delicious gluten free caramelized onion and mushroom gravy. The perfect healthy comfort food meal! Whole30, paleo, gluten free, and keto. Slow cooker instructions listed below, as well!
Servings: 4 people
Equipment
Ingredients
Steaks
- 4 cube steaks
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
Mushroom & Onion Gravy
- 2 tbsp ghee
- 1 large onion cut into thin slices
- 8 oz sliced mushrooms
- 2 cloves minced garlic
- 1 ¾ cups beef broth chicken broth works, too!
- 2 tsp dijon mustard
- 2 tsp coconut aminos
- 2 tbsp tapioca flour
- ¼ cup water
- salt and pepper to taste
- chopped parsley for garnish
Instructions
- Place saran wrap over each cube steak and use a meat tenderizer to pound them thin, to about ½ an inch. Cube steaks are already tenderized, but doing this make a big difference in the consistency of the meat!
- Combine the salt, garlic powder, onion powder, and paprika in a bowl.
- Rub the seasoning mixture on both sides of each steak.
- Add the olive oil to a large cast iron skillet and heat over medium high heat.
- Cook the steaks, 2 at a time, for about 3 minutes per side until nice and browned. Remove and set aside on a plate.
- In the same pan, melt 2 tbsp of the ghee over medium high heat.
- Add the sliced onions and a hefty pinch of salt. Cook for 10-15 minutes, stirring often so they don't burn, until nice and brown and caramelized. During the last 5-7 minutes of their cooking time, add the mushrooms and minced garlic (with more olive or ghee if needed) and continue stirring often.
- Slowly pour in the beef broth while scraping the. brown bits off the bottom of the pan with a spoon. Add in the dijon mustard and coconut aminos and salt and pepper, to taste.
- Combine the tapioca flour and water in a separate bowl and stir well until smooth. Pour the slurry into the pan.
- Bring the mixture to a boil while whisking, then reduce the heat and let it thicken for a few minutes while continuing to stir. Add the cubed steaks back into the pan.
- Serve the steaks topped with the gravy along with some mashed potatoes and a green veggie!
Notes
Crock Pot cube steak: To make this recipe in the crock pot, follow the instructions except sear the cube steaks on each side for 2 minutes instead of 3. Transfer to your slow cooker. Make the gravy as directed, then pour it over top. Cook on low for 7-8 hours or high for 3-4 hours.
Cube steak in the air fryer: To make these in the air fryer, simply coat the steaks with seasoning, then air fry at 400 (preheat for 4 minutes first) for 5-6 minutes until the steaks reach an internal temperature of 140. Make the gravy as directed and serve over the steaks!
How to thicken gravy: If you want the gravy to be thicker, add in 1 tbsp arrowroot or tapioca starch mixed with 3 tbsp water. Let it bubble while stirring.
Tenderize the steak: It's important to use a meat tenderizer at home to pound the steaks to ½ inch thickness. This will prevent tough meat.
Skillet: Using a cast iron skillet will get your cube steaks nice and crispy on the outside.
Caramelized onions: If you don't want to wait for the onions to caramelize, you can simple saute the onions and mushrooms together for 5-7 minutes before adding in the rest of the beef gravy ingredients.
Cube steak temperature: Aim for an internal temperature of 125-135 degrees.
Storage: Store leftovers in the refrigerator for up to 3 days. Reheat on the stove or microwave.
Freezing instructions: I don't recommend freezing this recipe after cooking, as the steak may get tough. You can freeze cube steak when raw - simply wrap in plastic wrap and store in a freezer-safe bag for up to 6 months.
Nutrition
Serving: 1serving | Calories: 542kcal | Carbohydrates: 12g | Protein: 39g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 151mg | Sodium: 873mg | Potassium: 881mg | Fiber: 1g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 4mg