Here’s a clear, step-by-step recipe for Cubed Steak with Onion Gravy—classic comfort food that’s rich, hearty, and perfect over mashed potatoes or rice.
Ingredients
For the Cubed Steak:
- 4 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 the Onion Gravy:
- 1 large onion, thinly sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- ½ tsp Worcestershire sauce (optional, for depth)
- Salt and pepper, to taste
Instructions
- Prep the Steak:
- In a shallow dish, mix flour, salt, pepper, and garlic powder.
- Dredge each cube steak in the mixture, shaking off excess.
- Cook the Steak:
- Heat oil in a large skillet over medium-high heat.
- Fry steaks 3–4 minutes per side, until browned. Remove and set aside.
- Make the Onion Gravy:
- In the same skillet, reduce heat to medium and add butter.
- Sauté onions until soft and golden, about 5–7 minutes.
- Sprinkle 2 tbsp flour over the onions, stirring for 1–2 minutes to form a roux.
- Gradually whisk in beef broth, scraping up browned bits from the skillet.
- Simmer 5–10 minutes until thickened. Season with Worcestershire sauce, salt, and pepper.
- Combine Steak and Gravy:
- Return steaks to the skillet, spooning gravy over them.
- Simmer 2–3 minutes so flavors meld.
- Serve:
- Serve over mashed potatoes, rice, or buttered noodles.
💡 Tips:
- Don’t overcook cube steak—it’s already tenderized.
- Slowly caramelizing the onions gives the gravy more depth and sweetness.
- For a richer gravy, add a splash of cream at the end.
If you want, I can also give a slow-cooker version that makes the steak extra tender and lets the onions caramelize perfectly.
Do you want me to give that version too?
