Smothered Steak With Mushroom Gravy

Total Time
Prep 10 mins
Cook 12 mins

This came from the Luby's 50th Anniversary cookbook.

Ingredients Nutrition


  1. For steaks, in shallow bowl, mix flour, salt, and pepper.
  2. Coat meat with flour mixture, shaking off excess.
  3. Heat oil in large skillet over medium heat.
  4. Add meat and cook on both sides until almost cooked through and no red juices appear. Remove from heat and set aside.
  5. For gravy, in large saucepan, bring broth and soup to a boil.
  6. In small bowl, mix flour and water until flour is completely dissolved.
  7. Add to gravy, stirring constantly.
  8. Continue cooking, stirring frequently, until mixture thickens.
  9. Stir in wine.
  10. In small skillet, cook mushrooms in butter 3 to 4 minutes.
  11. Add to gravy with browning sauce and seasonings.
  12. Heat oven to 350°F
  13. Place meat in a shallow baking pan large enough to hold a single layer.
  14. Top with half the gravy. Cover with foil.
  15. Bake 12 minutes.
  16. Serve with remaining gravy.
Most Helpful

Another one that drove Dog crazy. I often wonder what goes through his

gailanng November 15, 2011

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.

Paka October 05, 2011

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!

~Jena~ October 03, 2011