Braised Cube Steaks with Onion-Mushroom Gravy

Prepare the flour dredge: Stir together flour, salt, and black pepper on a large plate. Dredge both sides of each cube steak in flour mixture, shaking off excess.

Brown the Cube Steaks: Heat a large 12″ to 16″-skillet with a tight-fitting lid or Dutch oven with a lid over medium-high heat. When the pan is hot, add 1 tablespoon with oil and swirl around the pan. It may make a little smoke – this is the perfect temperature. Add cube steaks and cook until golden brown, about two minutes on each side. Remove cube steaks to a plate and set aside.

Prepare the Vegetables: With the heat still on medium-high, add another tablespoon of oil. Add onion, garlic, and mushrooms. Cook, stirring frequently until mushrooms have browned, about 3-5 minutes.

Let it Simmer: If using red wine, add the wine to the pan and allow it to boil for about 30 seconds then add the Worcestershire sauce and beef stock. Stir with a spoon to scrape up and bits from the bottom of the pan. Add the cube steaks, nestling them into the sauce as much as possible.

Cover skillet or Dutch oven and place on low to simmer until the steaks are very tender about 45 minutes.

Give it a Whisk: Turn the heat to low. If needed, add a splash of water or beef stock to thin the gravy to your desired consistency. Stir in the cold butter and whisk it into the gravy to finish the sauce.

Garnish. Garnish with the fresh thyme leaves or chopped parsley.

Make it a Meal. See below the recipe card for serving suggestions to complete the meal.

Leftovers: Cover any leftovers in an air-tight container and store in the refrigerator for up to 3-4 days or frozen up to 3 months.