A delightful twist on a classic dish, this recipe features tender cube steak smothered in a rich mushroom gravy, perfect for a comforting meal.
Preheat your oven to 250°F and position the rack in the lower-middle section.
Preheating the oven ensures even cooking and tender meat.
Mix the flour, salt, and black pepper on a large plate.
Ensure the mixture is well combined for even seasoning.
Coat each cube steak in the flour mixture, shaking off any excess.
A light coating is sufficient to create a nice crust.
Heat 1 tablespoon each of butter and oil in a Dutch oven over medium-high heat until shimmering.
Using a mix of butter and oil prevents the butter from burning.
Cook two steaks at a time until golden brown on both sides, about 4 minutes per side. Remove and set aside.
Avoid overcrowding the pan to maintain a high searing temperature.
Repeat the searing process with the remaining steaks, adding more butter and oil if needed.
Ensure each steak gets a nice golden crust.
Pour out any excess fat from the Dutch oven, then add the remaining butter and oil.
Removing excess fat prevents the sauce from becoming greasy.
Add the onion, garlic, and mushrooms to the Dutch oven and cook until the onion is caramelized, about 5 minutes.
Stir frequently to prevent burning and ensure even cooking.
Deglaze the pan with red wine, scraping up any browned bits with a wooden spatula.
The browned bits add a lot of flavor to the sauce.
Stir in the Worcestershire sauce, Dijon mustard, and beef stock, mixing well.
Combine thoroughly to create a smooth sauce.
Nestle the steaks back into the sauce, ensuring they are mostly submerged.
Submerging the steaks helps them absorb the flavors of the sauce.
Cover the Dutch oven and place it in the oven. Cook for 25 minutes until the steaks are tender.
Low and slow cooking ensures tender meat.
Serve the steaks with the mushroom gravy over mashed potatoes or your favorite side.
Garnish with fresh parsley for a pop of color and flavor.
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