Smothered Cube Steak with Onion Gravy and Mashed Potatoes

INGREDIENTS

Cube Steak

• 4 beef cube steaks 1½–2 lb total
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• ½ cup all-purpose flour for dredging; discard unused flour
• 3 tbsp neutral oil plus more as needed

Onion Gravy

• 3 tbsp unsalted butter
• 2 large yellow onions thinly sliced
• 3 cloves garlic minced
• 3 tbsp all-purpose flour separate from dredging flour
• 3 cups low-sodium beef broth plus a splash as needed to loosen gravy
• 1 tbsp Worcestershire sauce
• ½ tsp dried thyme
• salt and black pepper to taste

Mashed Potatoes

• 2½ lb Yukon Gold potatoes peeled and cut into chunks
• 6 tbsp unsalted butter
• ¾–1 cup whole milk warmed
• ¼ cup sour cream
• salt and black pepper to taste
• chopped fresh parsley optional, for serving

DIRECTIONS

1. Season and dredge the steak: Pat the 4 cube steaks dry. Combine 1 teaspoon each kosher salt, black pepper, and garlic powder with ½ teaspoon each onion powder and smoked paprika. Season both sides. Lightly dredge the steaks in the ½ cup flour, shaking off excess. Discard unused dredging flour; keep the separate 3 tablespoons gravy flour clean.
2. Brown the steak: Heat 3 tablespoons neutral oil in a large, deep skillet over medium-high heat. Brown the steaks in batches for 2–3 minutes per side, adding more oil if needed. Transfer to a plate; the beef will finish cooking in the gravy.
3. Cook the onions: Reduce heat to medium. Add 3 tablespoons butter and the sliced onions. Cook 12–15 minutes, stirring, until soft and golden. Lower the heat if the browned bits start to burn. Add the minced garlic and cook for 30 seconds.
4. Build the gravy: Sprinkle the separate 3 tablespoons flour over the onions and stir for 2 minutes. Slowly stir in 3 cups low-sodium beef broth, scraping up the browned bits. Add the Worcestershire sauce and thyme, and bring to a gentle simmer.
5. Simmer until tender: Return the steaks and accumulated juices to the skillet. Spoon gravy over the steaks, cover, reduce heat to low, and simmer gently for 40–55 minutes, checking tenderness at 30 minutes. Thicker steaks may take longer. Stir occasionally and add a splash of broth if the gravy gets too thick. If the steaks are still tough, continue covered in 10–15-minute intervals until fork-tender. If the gravy is thin at the end, uncover and simmer briefly to reduce; taste and adjust salt and pepper. For safety, beef must reach at least 145°F with a 3-minute rest; continue this braise until fork-tender and follow any additional package cooking instructions.
6. Boil the potatoes while the steak simmers: Put the potato chunks in a pot and cover with cold water by about 1 inch. Salt the water, bring to a boil, then reduce to a steady simmer. Cook 15–20 minutes until fork-tender. Drain well and return to the warm pot for 1–2 minutes to dry.
7. Mash the potatoes: Mash the hot potatoes with 6 tablespoons butter. Gradually add ¾–1 cup warm whole milk until creamy, then fold in ¼ cup sour cream. Season with salt and pepper to taste. Avoid overmixing.
8. Serve: Spoon mashed potatoes onto plates. Top with the cube steaks and onion gravy. Finish with chopped fresh parsley, if desired.