Method
- 01
Pat your beef cube steak dry with paper towels and season both sides lightly with salt and black pepper.
- 02
Whisk your egg in a shallow bowl. Mix most of your flour with paprika and garlic powder in another shallow bowl (reserve about 1 tbsp flour for the gravy).
- 03
Dip each steak in egg, then dredge in the flour mixture, coating both sides. Shake off excess.
- 04
Heat your butter in a cast iron skillet over medium-high heat. Once foaming, add the steaks and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 160°F). Transfer to a plate and tent with foil.
- 05
In the same skillet, add your diced onion and cook for 2 minutes until softened. Add your sliced mushrooms and cook for another 4-5 minutes, stirring occasionally, until mushrooms release their moisture and begin to caramelize.
- 06
Sprinkle the reserved flour over the mushrooms and onions, stirring constantly for 1 minute to create a roux.
- 07
Slowly pour in your milk and beef broth, whisking to avoid lumps. Continue stirring until the gravy thickens, about 3-4 minutes.
- 08
Return the steaks to the skillet, nestling them into the gravy. Simmer for 2 minutes to warm through. Season with additional salt and pepper to taste.
- 09
Serve immediately, spooning the creamy mushroom gravy over each steak. Garnish with fresh thyme if desired.
