Mama’s Country Style Steak with Brown Gravy
This post may contain affiliate links. If you make purchase after clicking a link, I may receive a commission at no extra cost to you.
This Smothered Cube Steak is pure comfort on a plate! The tender steak soaks up the rich onion gravy, making every bite juicy, flavorful, and just so dang delicious. Serve Mama’s Country Style Steak over mashed potatoes or a bed of rice, and you’ve got a meal the whole family will be begging for!
Smothered Cube Steak
I’m so excited to share with y’all a very special recipe that I have been eating since I was a child.
This Country-Style Steak Recipe is my Mama’s recipe and is one of my favorite comfort meals!
Mama made this all the time when I was a kid, and she always served it with her Buttermilk Biscuits to sop up all that delicious brown gravy.
When cooked long and slow, the way Mama does it, this cube steak (which can be a tough cut of meat) will literally melt in your mouth. Yes, it gets that tender!
Some people call this smothered cube steak, cube steak with onions, cube steak with brown gravy or country style steak. Country Style Steak is what I have called it my entire life though!
No matter what you call it, this smothered cube steak will transport you to a slow, Sunday afternoon, surrounded by the food and people that you love.
Country Style Steak Vs Chicken Fried Steak
Now, there is a big difference between Chicken Fried Steak and Country Style Steak!
Chicken fried steak is fried steak with white gravy made from the drippings. You serve the steak with the gravy smothering it.
Country style steak is fried and brown gravy is made from the drippings. The fried steak is then put back into the gravy to cook in it for an hour or two.
Why You’ll Love Smothered Cube Steak
- Easy to Make: This easy cube steak recipe comes together with simple ingredients you might even already have on hand.
- One-Pan Meal: Everything cooks in one pan, so cleanup is super easy.
- Classic Southern Comfort: Similar to Salisbury steak, this cube steak with onions just tastes amazing. Your whole family will love it!
Ingredients for Smothered Cube Steak
- Cube Steaks: This is a tender steak that’s been run through a mechanical tenderizer, making it easier to cook and chew. You can find cubed steak at your local grocery store near other cuts of beef like top sirloin and minute steak.
- Salt and Black Pepper: You’ll season your steak with black pepper and salt to bring out the flavor.
- All-Purpose Flour: Used to dredge the steaks and to thicken the delicious brown gravy.
- Oil for Frying: You need enough oil to coat the bottom of a large skillet. I use vegetable oil or canola oil, but you can use olive oil if you prefer.
- Beef Broth, Chicken Broth, or Water: Broth adds deep flavor to the gravy and the entire dish.
- Onion: A sliced onion cooks down to add sweetness and flavor to your delicious gravy.
How to Make Smothered Cube Steak
Season the Steaks: Sprinkle black pepper and salt on both sides of the cubed steak.
Dredge in Flour: Coat each steak in a flour mixture, making sure it’s covered well. This helps create a nice, crispy crust when fried.
Heat the Oil: Pour enough oil into a large skillet and heat it over medium-high heat. You want hot oil, but not smoking.
Fry the Steaks: Place the steaks in the frying pan and cook for about 3-4 minutes per side, or until they turn golden brown. Transfer to a plate lined with a paper towel to drain.
Make the Gravy Base: Pour out most of the oil, reserving about 2 tablespoons of grease in the pan. Add flour and whisk it into the drippings, scraping up all the flavor-packed bits from the bottom of the pan.
Add the Broth: Slowly pour in beef broth or chicken broth, whisking constantly to prevent lumps.
Return the Steaks: Place the cube steaks back into the pan in the middle of the gravy.
Add the Onions: Sprinkle sliced onions all around the pan. They’ll cook down and add great flavors to the rich brown gravy.
Simmer Low and Slow: Bring the gravy to a gentle boil, then turn the heat down to low. Cover the skillet and let it cook for 1-2 hours on the stove top. The longer it cooks, the more fork tender the steak becomes.
Ways to Serve Smothered Cube Steak
- Over Mashed Potatoes: Let the gravy soak into creamy mashed potatoes for the ultimate comfort meal.
- On a Bed of Rice: Spoon the steak and gravy over jasmine rice or white fluffy rice you love.
- With Egg Noodles: Toss some buttered egg noodles in the gravy and pile the tender cube steak on top.
- Alongside Biscuits: Serve it up with warm, homemade buttermilk biscuits.
- Dunk Breadsticks: Y’all—my Olive Garden Breadsticks are the perfect dippers to sop up all the yummy gravy!
- With a Side of Veggies: The steak pairs perfectly with a side of my crack green beans or green peas.
How to Store Leftovers
To store leftover cube steak, let it cool, then place it in an airtight container or a freezer-safe container.
Keep it in the fridge for up to 3-4 days, or freeze it for up to 3 months. When you’re ready to eat, warm it up in a baking dish covered with aluminum foil on low heat until warmed.
You can also reheat it on the stove top over medium heat, adding a splash of broth to keep the gravy nice and smooth.
More Comforting Dishes
Smothered Cube Steak
Ingredients
- 4-6 cube steaks
- salt and pepper to taste
- all purpose flour to dredge
- 3-4 cups beef broth, chicken broth, or water
- 1 medium onion, thinly sliced
Instructions
- Season the cube steak with salt and pepper on both sides. Dredge in flour to coat.
- Fry in hot oil in a large skillet until browned on each side. Set the browned cube steak on a paper towel lined plate to drain and rest. Dispose of most of the oil in the skillet except for a couple of tablespoons.
- Add in 1/4 cup of flour and whisk into the grease, scraping up any brown bits in the bottom of the pan. Allow the roux to thicken a little and then add your broth or water to the skillet.
- Whisk to combine and add your meat back to the skillet. Sprinkle the onions all around. Bring to a boil and then reduce to a simmer and cover. Cook on the stovetop for 1 to 2 hours, low and slow, until the meat is fall apart tender.
