Smothered Cube Steak
Smothered Cube Steak
Ingredients
For the Gravy
- 2 tablespoons vegetable oil
- 1 red onion, sliced
- 1 green bell pepper, sliced
- 2 tablespoons all-purpose flour
- 1/2 Knorr beef bouillon cube, crumbled
- 1/2 Knorr chicken bouillon cube, crumbled
- 2 cups water, or as needed
For Garnish
- 2 tablespoons green onions, chopped
Instructions
- 1
Place the cube steak in a medium-sized bowl. Season aggressively with salt, black pepper, onion powder, garlic powder, Cajun seasoning, and Italian seasoning. Ensure the seasonings are well distributed, utilizing the indentations of the cube steak to hold the flavor.
⏱️ 5 min
- 2
Pour just enough buttermilk over the seasoned steak to coat each piece. The buttermilk's acidity will lightly tenderize the meat and help the flour adhere.
⏱️ 2 min
- 3
Place the 1 cup of all-purpose flour in a shallow dish. Dredge each piece of steak in the flour, shaking off any excess. The goal is a thin, even coat of flour, not a thick 'armor'.
⏱️ 5 min
- 4
Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, carefully place the floured steaks into the hot skillet. Cook for 2 to 3 minutes per side until golden brown. The goal at this stage is to build flavor and create a crust, not to cook the steaks all the way through. You may need to work in batches to avoid overcrowding the pan.
⏱️ 10 min
- 5
Remove the browned steaks from the pan and set them aside on a plate. Observe the 'fond' (brown bits) stuck to the bottom of the pan; this is concentrated flavor for your gravy.
⏱️ 1 min
- 6
Add the sliced red onion and sliced green bell pepper to the same skillet. Cook them, stirring frequently and scraping the bottom of the pan with a wooden spoon or spatula, for 3-5 minutes. The moisture from the vegetables will help loosen the fond from the bottom of the pan.
⏱️ 4 min
- 7
Sprinkle the 2 tablespoons of all-purpose flour into the pan with the vegetables. Stir continuously and let it toast for about 1 minute, creating a light roux.
⏱️ 1 min
- 8
Add the crumbled Knorr beef bouillon and chicken bouillon to the pan. Gradually pour in the water, stirring constantly to prevent lumps. Continue stirring until the gravy begins to thicken. The combination of chicken (brightness) and beef (depth) bouillon creates a rich and complex gravy.
⏱️ 5 min
- 9
Nestle the seared steaks back into the gravy with the vegetables. Reduce the heat to low, cover the skillet, and allow the cube steak to simmer for about 20 minutes, or until the steaks are fork-tender and the gravy has thickened to your desired consistency.
⏱️ 20 min
- 10
Garnish the smothered cube steak with chopped green onions before serving. Serve traditionally over rice or mashed potatoes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Smothered Cube Steak
For the Gravy
- 2 tablespoons vegetable oil
- 1 red onion, sliced
- 1 green bell pepper, sliced
- 2 tablespoons all-purpose flour
- 1/2 Knorr beef bouillon cube, crumbled
- 1/2 Knorr chicken bouillon cube, crumbled
- 2 cups water, or as needed
For Garnish
- 2 tablespoons green onions, chopped
Instructions
- 1
Place the cube steak in a medium-sized bowl. Season aggressively with salt, black pepper, onion powder, garlic powder, Cajun seasoning, and Italian seasoning. Ensure the seasonings are well distributed, utilizing the indentations of the cube steak to hold the flavor.
⏱️ 5 min - 2
Pour just enough buttermilk over the seasoned steak to coat each piece. The buttermilk's acidity will lightly tenderize the meat and help the flour adhere.
⏱️ 2 min - 3
Place the 1 cup of all-purpose flour in a shallow dish. Dredge each piece of steak in the flour, shaking off any excess. The goal is a thin, even coat of flour, not a thick 'armor'.
⏱️ 5 min - 4
Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, carefully place the floured steaks into the hot skillet. Cook for 2 to 3 minutes per side until golden brown. The goal at this stage is to build flavor and create a crust, not to cook the steaks all the way through. You may need to work in batches to avoid overcrowding the pan.
⏱️ 10 min - 5
Remove the browned steaks from the pan and set them aside on a plate. Observe the 'fond' (brown bits) stuck to the bottom of the pan; this is concentrated flavor for your gravy.
⏱️ 1 min - 6
Add the sliced red onion and sliced green bell pepper to the same skillet. Cook them, stirring frequently and scraping the bottom of the pan with a wooden spoon or spatula, for 3-5 minutes. The moisture from the vegetables will help loosen the fond from the bottom of the pan.
⏱️ 4 min - 7
Sprinkle the 2 tablespoons of all-purpose flour into the pan with the vegetables. Stir continuously and let it toast for about 1 minute, creating a light roux.
⏱️ 1 min - 8
Add the crumbled Knorr beef bouillon and chicken bouillon to the pan. Gradually pour in the water, stirring constantly to prevent lumps. Continue stirring until the gravy begins to thicken. The combination of chicken (brightness) and beef (depth) bouillon creates a rich and complex gravy.
⏱️ 5 min - 9
Nestle the seared steaks back into the gravy with the vegetables. Reduce the heat to low, cover the skillet, and allow the cube steak to simmer for about 20 minutes, or until the steaks are fork-tender and the gravy has thickened to your desired consistency.
⏱️ 20 min - 10
Garnish the smothered cube steak with chopped green onions before serving. Serve traditionally over rice or mashed potatoes.
⏱️ 2 min