Prep 10 mins
Cook 12 mins
This came from the Luby's 50th Anniversary cookbook.
Make and share this Smothered Steak With Mushroom Gravy recipe from Food.com.
- 3⁄4 cup all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 30 ounces cube steaks
- 2 tablespoons vegetable oil
- 2 cups beef broth or 2 cups beef bouillon
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1⁄3 cup all-purpose flour
- 1⁄4 cup water
- 1⁄3 cup red Burgundy wine
- 1 cup thinly sliced mushroom
- 1 tablespoon butter or 1 tablespoon margarine
- 2 teaspoons Kitchen Bouquet
- salt, to taste
- pepper, to taste
- minced garlic
- For steaks, in shallow bowl, mix flour, salt, and pepper.
- Coat meat with flour mixture, shaking off excess.
- Heat oil in large skillet over medium heat.
- Add meat and cook on both sides until almost cooked through and no red juices appear. Remove from heat and set aside.
- For gravy, in large saucepan, bring broth and soup to a boil.
- In small bowl, mix flour and water until flour is completely dissolved.
- Add to gravy, stirring constantly.
- Continue cooking, stirring frequently, until mixture thickens.
- Stir in wine.
- In small skillet, cook mushrooms in butter 3 to 4 minutes.
- Add to gravy with browning sauce and seasonings.
- Heat oven to 350°F
- Place meat in a shallow baking pan large enough to hold a single layer.
- Top with half the gravy. Cover with foil.
- Bake 12 minutes.
- Serve with remaining gravy.
Another one that drove Dog crazy. I often wonder what goes through his mind...eat-eat-eat...shoe-shoe-shoe...run-run-run.
DH is still raving about this one! I used bullion and white wine as that was what was on hand. I also forgot the garlic, didn't read down far enough so used garlic powder at the last minute instead of minced. I made the gravy ahead of time using shiitakes and criminis. After cooking the cube steaks I poured the gravy over the top and cooked for about 15 minutes more on the stove top. Thanks for great recipe.
Delicious! I used some very thin cut round steak instead of cube steak. I was going to leave out the burgundy because I didn't have any on hand, but the gravy was a little flat and bland without it. A splash of white wine fixed that. I can't wait to try it again when I have the proper ingredients ready. I served it over white rice. Even my very picky 4yo thought it was good and my husband was ready to lick the pan!