Ingredients:
- Cubed steak
- Salt and pepper (to taste)
- 1 onion, diced
- 1 cup mushrooms, sliced
- 2–3 cloves garlic, minced
- All-purpose flour
- 2 tbsp butter
- 1 packet brown gravy mix
- Beef stock (about 2 cups, adjust for thickness)
- Onion powder, garlic powder, and chicken bouillon (to taste)
Instructions:
1 Season & Prep:
Season cubed steaks with salt and pepper. Lightly coat each piece with flour.
2 Sear the Steaks:
In a large skillet, heat a little oil over medium-high heat. Sear steaks on both sides until browned. Remove and set aside.
3 Make the Gravy Base:
In the same pan, melt butter. Add diced onion and minced garlic, sauté until fragrant. Add mushrooms and cook until tender.
4 Build the Gravy:
Stir in 2 tablespoons of flour and the brown gravy mix, cooking for 1 minute. Slowly whisk in beef stock until smooth and thickened.
5 Simmer:
Return the steaks to the pan, coating them in the gravy. Reduce heat to low, cover, and simmer until steaks are tender (about 30–40 minutes).
6 Season to Taste:
Finish by seasoning the gravy with onion powder, garlic powder, and chicken bouillon to taste.