Smothered Cube Steak

INGREDIENTS:

4 (4 oz) cube steaks (lean or extra-lean)

1 tbsp olive oil

1 medium onion, thinly sliced

8 oz mushrooms, sliced

2 cloves garlic, minced

1 cup low-sodium beef broth

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

1 tbsp all-purpose flour (or cornstarch for gluten-free)

Salt and pepper, to taste

Fresh parsley for garnish (optional)

DIRECTIONS:

1. Prepare the Cube Steaks

Start by seasoning the cube steaks with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Once hot, add the cube steaks and cook for 3-4 minutes per side, or until browned and cooked through. Remove the steaks from the skillet and set them aside.

2. Cook the Onions and Mushrooms

In the same skillet, add the sliced onions and mushrooms. Cook over medium heat for 5-7 minutes, stirring occasionally, until the onions become soft and the mushrooms are browned. Add the minced garlic and cook for another 30 seconds, until fragrant.

3. Make the Gravy

Sprinkle the flour over the onion and mushroom mixture, and stir to combine. This will help thicken the gravy. Cook for 1-2 minutes to eliminate the raw flour taste. Next, slowly add the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine and bring the mixture to a simmer. Let it cook for 5-7 minutes, or until the gravy has thickened and is smooth. Taste the gravy and adjust the seasoning with salt and pepper if needed.

4. Smother the Steak

Return the cooked cube steaks to the skillet, nestling them in the gravy. Spoon some of the gravy and vegetables over the steaks. Cover the skillet with a lid and let it simmer for an additional 5 minutes, allowing the steaks to absorb the flavors of the gravy.

5. Serve and Garnish

Once the cube steaks are tender and smothered in the flavorful gravy, remove the skillet from the heat. Serve the steaks hot, garnished with fresh parsley for a pop of color and flavor.