Cube Steak with Mushroom Gravy and Crispy Fried Noodles
Ingredients
- 1/2 cup all purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 4 cube steaks, approximately 1.5 pounds
- 2 tablespoons unsalted butter
- 2 cups sliced white mushroom
- 1 teaspoon Dijon mustard
- 1.5 cups low-sodium beef broth
- 1 1-ounce envelope onion soup mix
- Mashed potatoes, rice, or noodles , for serving
- 1 cup crispy fried noodles
Instructions
- Stir together the flour, garlic powder, onion powder, paprika, salt and pepper in a shallow bowl. Reserve 1 tablespoon.
- Heat the oil in a large skillet over medium heat.
- Dredge the cube steaks in the flour mixture, shaking off the excess. Cook each steak for 3 minutes on each side, or until browned. Transfer steaks to a plate, leaving the browned bits behind.
- Add butter and mushrooms to the skillet, tossing the mushrooms until soft and reduced in size by half, about 5 minutes.Clear a little spot in the corner of the skillet and add the 1 tablespoon of reserved seasoned flour and the mustard, stirring them into a paste. Then incorporate the mushrooms. Slowly add the broth, stirring until smooth. Stir in the soup mix, then simmer over medium heat for 3-4 minutes.
- Return the beef to the skillet, turning to coat. Simmer for 2 minutes longer.
- The gravy should be thickened enough to cover the back of the spoon.
- Serve over mashed potatoes, rice or egg noodles. Top with crispy fried onions.
Nutrition
Calories: 446 kcal, Carbohydrates: 14 g, Protein: 40 g, Fat: 25 g, Saturated Fat: 11 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 10 g, Trans Fat: 0.2 g, Cholesterol: 137 mg, Sodium: 596 mg, Potassium: 940 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 300 IU, Vitamin C: 1 mg, Calcium: 49 mg, Iron: 4 mg
