Cube Steak with Mushroom & Onion Gravy

cooked grassfed cube steak with mushroom, saurekraut and spinach

Tenderized Cube Steaks from Mariposa Meats are full of flavor, tender, and perfect every time Whole 30, Paleo, Keto, and pure deliciousness approved.

Prep time - Less than 30-minutes, start to plate.  Serves 4 Recipe from Jan Lindquist (@thewholejan)


  • 4 Mariposa Ranch Grass-fed Cube Steaks (2 packages)
  • 1/3 cup Arrowroot Flour
  • 1/2 tsp. Pepper
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Garlic Powder
  • Pinch of Red pepper flakes [optional]

Mushroom & Onion Gravy:

  • 1 Tbsp. Avocado or Olive Oil plus 1 Tbsp. Butter or Ghee
  • 8 oz. Sliced Mushrooms
  • 1 medium Onion, sliced
  • 1 and 1/2 cups Beef Broth
  • 1 Tbsp. Stoneground, Dijon, or brown Mustard.
  • 1 tsp. Arrowroot Flour
  • 1 Tbs. Water 


  1. Combine seasonings with arrowroot in a shallow plate.
  2. Coat cube steaks on both sides with mixture, shaking off any excess flour.
  3. Heat a cast-iron skillet to medium-high.
  4. Add 2 - 3 Tbsp. avocado or olive oil to pan.
  5. Cook steaks 3-4 minutes per side. Remove to a plate & cover with foil. 
  6. Add remaining 1 Tbsp. Oil plus 1 Tbsp. Butter or Ghee.
  7. Add sliced onions. Saute 3-4 minutes.
  8. Add sliced mushrooms, beef broth, and mustard to the pan - simmer for 3 minutes.
  9. Mix arrowroot with water to make a slurry, add to the pan, and simmer for 1 additional minute.
  10. Return cube steaks to the pan. Cover and cook on low for 5 minutes.

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