Mom's Classic Cube Steak With Onion Mushroom Gravy

Step 1: Cube Steak ... Season the cube steak well with plenty of kosher salt, pepper, and Montreal Steak seasoning on both sides; and, let them rest on the counter to take the chill off. Bring a heavy pan (cast iron if you have it) up to medium high heat, and add the olive oil. Add the cube steaks, and sear until you get the first side golden brown and a nice crust. Flip, and cook another couple of minutes until the second side is seared. Then, remove to a plate; while you add the vegetables.

Step 2: Onions and Mushrooms ... In the same pan with the drippings; add the onions and mushrooms; and, toss to coat. Cook 3-4 minutes on medium to medium high heat, stirring often. If needed, you can add a bit more olive oil. I usually find I don't need to; but, you can if necessary. Then, add the garlic, and season lightly with salt and pepper. Cook just a couple of minutes, until everything is combined. Add the tomato paste - mix, and cook a couple of minutes until you get rid or that RAW or CANNED tomato flavor. You need to cook tomato paste a few minutes ... to wake up the flavors.

Step 3: Sauce ... Deglaze the pan by adding the wine; scraping the bits off the bottom. Then, add the broth, worcestershire, Italian seasoning, thyme, bay leaf; and, return the steaks back to the sauce. Lower the heat to medium low; and, spoon the sauce over the steaks. If the sauce seems a really thick; you can add a bit more broth; or even a splash of water. But, see how it goes before you do that - the steaks need to cook a bit longer before they are done. Cover with a lid, or a sheet of foil; and, cook approximately 20 minutes.

Step 4:

Step 5: Finish ... Flip the steaks, season with salt and pepper - only if needed. You should have enough seasoning; but, it is a personal preference. Then, continue to cook another 10-15 minutes until the meat is tender. I have found that the type of pan can affect the cooking time. The last 5 minutes; I remove the lid or foil. This will help to reduce the sauce. Now, if the gravy seems thick - and, you like your gravy thinner ... simply add a bit more broth or water (just a splash). If you like your gravy thicker ... mix 1 teaspoon corn starch to 3 teaspoons water; and slowly add to the sauce. It will thicken up quickly; so, add a little at a time. Usually, I don't have to add anything - but, that is up to you.

Step 6: Remove from the heat, stir in the parsley; and take to the table.

Step 7: Serve and ENJOY! ... I serve this family style; right out of the pan. I also love this with creamy horseradish spuds. But, buttered noodles or rice are equally as good. Add some crusty bread and a green salad. True Comfort Food. Growing up ... peas and carrots were a must!