A hearty and flavorful dish featuring tender cube steak in a rich mushroom gravy, served alongside creamy mashed potatoes.
Peel and chop the potatoes into chunks.
Cut the potatoes into even-sized pieces for uniform cooking.
Boil the potatoes in a pot of salted water until tender, about 15 minutes. Drain and return to the pot.
Test the potatoes with a fork; they should be soft but not falling apart.
Mash the potatoes with butter and milk until smooth. Season with salt and pepper to taste.
Warm the milk slightly before adding for a creamier texture.
Season the cube steaks with salt and pepper. Dredge them in flour, shaking off the excess.
Ensure an even coating of flour for a nice crust during cooking.
Heat a skillet over medium-high heat and sear the steaks on both sides until browned, about 2 minutes per side.
Do not overcrowd the skillet; cook in batches if necessary.
Add the mushrooms to the skillet and cook for 2 minutes. Stir in the beef broth and bring to a simmer.
Scrape the bottom of the skillet to incorporate any browned bits into the gravy.
Return the steaks to the skillet, cover, and simmer for 20 minutes. Uncover and cook until the gravy thickens.
Adjust the seasoning of the gravy with salt and pepper if needed.
Serve the steaks with the gravy poured over and the mashed potatoes on the side.
Garnish with chopped parsley for a fresh touch.
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