Ah, Cubed Steak with Onion Gravy—a classic comfort food! Let’s go step by step so you get a tender, flavorful result. Here’s a reliable recipe:
Ingredients
For the Cubed Steak:
- 4 beef cube steaks (about ½ inch thick)
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- 2–3 tbsp vegetable oil (for frying)
For the Onion Gravy:
- 1 large onion, thinly sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth (or a mix of beef broth and water)
- Salt and pepper to taste
- ½ tsp Worcestershire sauce (optional, for depth)
- 1 tsp paprika (optional)
Instructions
- Prep the Steak:
- Mix flour, salt, pepper, and garlic powder in a shallow dish.
- Dredge each cube steak in the flour mixture, shaking off excess.
- Cook the Steak:
- Heat oil in a large skillet over medium-high heat.
- Fry the steaks 3–4 minutes per side, until golden brown. Remove from skillet and keep warm.
- Make the Onion Gravy:
- In the same skillet, reduce heat to medium. Add butter.
- Add sliced onions and sauté until soft and caramelized (about 5–7 minutes).
- Sprinkle 2 tbsp flour over onions, stirring constantly for 1–2 minutes to make a roux.
- Gradually whisk in beef broth, scraping up browned bits from the skillet.
- Simmer 5–10 minutes until gravy thickens. Season with salt, pepper, Worcestershire, and paprika if desired.
- Combine:
- Return the cubed steaks to the skillet, spooning gravy over them.
- Simmer 2–3 minutes to let flavors meld.
- Serve:
- Best over mashed potatoes, rice, or buttered noodles.
💡 Tips:
- Don’t overcook the cube steak—it’s already tenderized, so a quick fry is enough.
- Caramelizing onions slowly gives the gravy a deeper, sweeter flavor.
- For extra richness, add a splash of cream at the end of the gravy.
If you want, I can also give a shortcut version where the gravy comes together faster without losing flavor—perfect for a weeknight meal.
Do you want me to do that?
