Cubed Steak with onions and mushrooms in brown gravy

 

I always start these types of blog posts with the disclaimer:  It's difficult to photograph brown food!

But here we go.  I'm back to minding my carbs somewhat, so no breading on this batch of cube steak.  Don't tell anyone, but I think I preferred it this way!

You'll need:

1.5 lbs. of beef cubed steak

1 T. olive oil

Hardin's Seasoning

1 large yellow onion, halved and then thinly sliced

8 oz. sliced white button mushrooms

1 package brown gravy mix (prepared according to package)

chopped fresh parsley for garnish

Heat olive oil in a cast iron skillet over medium heat.  Season the cube steak with Hardin's Seasoning on both sides.  Cook the steak in batches so as not to crowd the skillet.  You'll need to cook about 3 minutes per side to get a nice browned exterior.

Remove from skillet to a plate while you prepare the veggies.

Add the onions and mushrooms to the skillet and sprinkle with Hardin's seasoning.

Let cook, stirring frequently, for about 5 minutes.

While the vegetables cook down, prepare the gravy mix.  After it thickens, pour the gravy into the skillet with the onions and mushrooms.

Now add the steak pieces back into the skillet along with any juices that have accumulated on the plate.  Turn heat to low and let the mixture heat through for a minute or so.

Remove from heat, plate, and sprinkle with chopped parsley.

I served ours with roasted broccoli and stewed tomatoes and okra.  It was a delicious Sunday meal.