A hearty and comforting dish featuring tender cube steak smothered in a rich, creamy gravy.
Combine the flour, salt, black pepper, garlic powder, and onion powder in a mixing bowl.
Ensure the spices are evenly distributed in the flour for consistent seasoning.
Coat each piece of cube steak in the seasoned flour mixture.
Shake off any excess flour to avoid clumping during cooking.
Heat the butter in a skillet over medium heat until melted.
Use a non-stick skillet to prevent sticking and ensure even cooking.
Cook the coated cube steak in the skillet for 3-4 minutes on each side until browned. Remove and set aside.
Do not overcrowd the skillet; cook in batches if necessary.
Add the remaining flour mixture to the skillet and stir to combine with the butter.
Cook the roux for a minute to remove the raw flour taste.
Gradually whisk in the beef broth and cream, cooking until the gravy thickens.
Adjust the consistency by adding more broth if needed.
Return the browned cube steak to the skillet, reduce heat to low, cover, and simmer for 20 minutes.
Simmering allows the flavors to meld and the steak to become tender.
Serve the cube steak with the creamy gravy over mashed potatoes, rice, or noodles.
Garnish with fresh parsley for a pop of color and added flavor.
