Dutch Oven Cube Steak & Gravy is a flavorful, tender cube steak recipe made with simple ingredients. Serve it up with mashed potatoes for a delicious & comforting dinner recipe.
With this cube steak and gravy recipe, you’ll be creating a flavorful gravy and browning your cube steaks in a dutch oven on the top before transferring to the oven for a slow cook time. This meal is totally worth the wait though as it’s packed with delicious comforting flavors. Smothered steak is always a hit around here and I’m sure once you try this recipe it’ll become a fast favorite in your home too!
Cube steak or cubed steak is a cut of beef, usually, top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process.
Dutch oven cube steak ingredients
-Round steaks: We will need 6 tenderized cube steaks for this recipe.
-Flour: 1 cup of all-purpose flour will help to coat the steaks and create a thickener in the gravy.
-Salt: Use 1 teaspoon of your favorite seasoning salt. I used Lawry’s.
-Onion: We want 1/2 a medium onion, diced, for helping to create a rich tasting gravy.
-Mushrooms: Using 8 ounces of fresh button mushrooms or 8 ounces of drained, canned mushrooms can help our gravy to be incredibly flavorful.
-Butter: We will want 2 tablespoons of unsalted butter.
-Broths: We need 2 cups of beef broth and 2 cups of chicken broth. You could also use 2 teaspoons of bouillon and 2 cups of water per broth type.
-Worcestershire sauce: With a tablespoon of Worcestershire sauce we can get a great tasting gravy that has a well-rounded and comforting flavor.
Preheat your oven to 325 degrees F.
In a large plate (like a pie plate) stir together the flour and seasoning salt.
Dredge both sides of each cube steak into the flour, shaking off the excess as you go.
Save the unused flour for thickening the gravy.
Heat half of the requested vegetable oil in the dutch oven over medium high heat.
When the oil is hot, add 3 cube steaks and cook until golden brown. This should be about 2 minutes per side.
Remove the steaks to a plate and repeat. Add the remaining vegetable oil and cook the last 3 steaks, removing them to the same plate once finished.
Add in the excess flour you reserved and cost the onions and mushrooms as you stir.
Slowly add in the beef broth, whisking as you go to avoid clumps. Continue adding in chicken broth and Worcestershire sauce in the same manner.
Bring the mixture to a boil while scraping the bottom of the pan to incorporate all of the browned bits. This is called deglazing the pan.
Reduce the heat and let the mixture simmer for 5 minutes.
Add the steaks back into the gravy, nestling them into the sauce as much as possible.
Cover your dutch oven and place it into a preheated oven.
Cook for 1 hour 30 minutes. Serve & enjoy!
Dutch Oven Cube Steak & Gravy
- 6 tenderized round steaks center or bottom round cube steaks
- 1 cup all-purpose flour
- 1 teaspoon seasoned salt I use Lawry’s
- ⅓ cup vegetable oil
- ½ medium onion diced
- 8 ounces fresh button mushrooms sliced (8 ounces of canned sliced mushrooms, drained can be used as well)
- 2 tablespoons butter unsalted
- 2 cups beef broth I use 2 tsp. better than beef bouillon and 2 cups water
- 2 cups chicken broth I use 2 tsp. better than chicken bouillon and 2 cups water
- 1 tablespoon worcestershire sauce
- Preheat oven to 325℉
- Stir together flour and seasoned salt on a large plate. Dredge both sides of each cube steak in flour mixture, shaking off excess. Save the unused flour for thickening gravy.
- Heat half of the vegetable oil in a Dutch oven over medium-high heat. When the oil is hot add 3 steaks and cook until golden brown, about two minutes on each side. Remove steaks to a plate and set aside. Add remaining vegetable oil and repeat to brown the remaining 3 steaks. Remove steaks to a plate and set aside.
- With the heat still on medium-high, add the butter, onion, and mushrooms. Cook, stirring frequently until mushrooms have browned, about 3-5 minutes.
- Add the excess flour to the pan. Coat the mushrooms and onions with flour.
- Slowly add the beef broth to the pan while whisking to prevent clumps of flour. Continue to add the chicken broth, and worcestershire sauce to the pan while whisking. Bring to a boil while using whisk to scrape the bottom of the pan to remove and incorporate all of the browned bits.
- Reduce heat and simmer for 5 minutes. Add the steaks to the gravy, nestling them into the sauce as much as possible.
- Cover Dutch oven and place in preheated oven. Cook for 1 ½ hours.
What sides go well with cube steak and gravy?
This comfort dish goes well with so many side dishes it’s hard to choose. A good steamed green vegetable like green beans or broccoli would be great veggie sides. Thanks to the gravy mashed potatoes or even white rice would taste great with this dish as well.
Is cube steak and Salisbury steak the same?
While not completely the same, they are in fact very similar. Both are processed cuts of meat and treated fairly the same when cooking. That said, the meat comes from different parts of the animal and are technically not the same.
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