Country Fried Steak with Mushroom Gravy

It’s a snowy day here in Kentucky and nothing sounds better than some good ol’ comfort food! So I dug in the freezer and thawed out some of our grass-fed cube steaks and decided to cook up one of Jeremiah’s favorites… country fried steak, except this time I opted for a brown, mushroom gravy instead of the traditional white, sawmill gravy.

I’m including the recipe below. Keep in mind, we raise and eat grass-fed beef and it’s usually a little leaner so it cooks a bit faster. With that in mind, if you’re using grain-fed or grocery store beef, you may need to use more oil and cook it a little bit longer. Always use a meat thermometer if in doubt!

Country Fried Steak with Mushroom Gravy

Ingredients:

• 1 lb. pack of Hollow Oak Farm Grass-Fed Cube Steaks

• 1/2 c. seasoned flour (Kentucky Kernal is a favorite!)

• 2 tbsp. olive oil

For the Mushroom Gravy:

• 2 tbsp. olive oil

• 1/2 onion sliced

• 3 garlic cloves, minced

• 8 oz. of sliced mushrooms

• 2 c. beef broth

• 1 package of onion soup mix

• 3 tsp. cornstarch

• 3 tbsp. water

Directions:

1. Allow your thawed cube steaks to rest on the counter for about 20 minutes. Pat dry and then coat with the seasoned flour.

2. In a cast-iron skillet heat the 2 tablespoons of olive oil over medium heat. Add the flour-coated cube steaks to the skillet and cook each side for about 3-4 minutes, then remove steaks from the skillet and set aside.

3. To make the mushroom gravy, add the remaining 2 tablespoons of olive oil to the skillet. Add the sliced onions and saute for about 5 minutes until the onions become soft and translucent. Be sure to scrape the remaining brown bits of the cube steak from the bottom of the skillet.

4. Add the mushrooms and cook until golden and the onions become caramelized. Add the minced garlic and cook for an additional minute, continuing to stir to prevent the garlic from burning.

5. Add in the beef broth and the packet of onion soup mix. Stir well.

6. In a small separate bowl, whisk together the cornstarch and water. Slowly stir in the cornstarch mixture into the skillet.

7. Allow the gravy to come to a simmer and place the fried cube steaks back into the skillet with the gravy. Continue to simmer until the gravy thickens.

I whipped up some mashed potatoes and served it alongside the mushroom gravy and steaks. This makes for a relatively quick and easy week day meal - hope it turns out well for you! Stay warm y’all!