Ah, cubed steak with onion gravy—classic comfort food! The steak is tenderized (often called “cube steak”), pan-fried, and smothered in a rich, savory onion gravy. Here’s a thorough, foolproof recipe:
Cubed Steak with Onion Gravy
Ingredients (serves 4):
- 4 cubed steaks (about ½-inch thick)
- Salt and black pepper
- ½ cup all-purpose flour (for dredging)
- 2–3 tbsp vegetable oil or butter for frying
- 1 large onion, thinly sliced
- 2 cups beef broth
- 2 tbsp all-purpose flour (for gravy)
- Optional: ½ tsp garlic powder, ½ tsp paprika
Instructions
1. Prep the steaks:
- Pat cubed steaks dry with paper towels.
- Season with salt, pepper, and optional spices.
- Dredge in ½ cup flour, shaking off excess.
2. Brown the steaks:
- Heat oil in a large skillet over medium-high heat.
- Add steaks and cook 3–4 minutes per side until golden brown.
- Remove steaks and set aside (don’t worry if they aren’t fully cooked—gravy will finish them).
3. Cook the onions:
- In the same skillet, add sliced onions.
- Cook 5–7 minutes until soft and lightly caramelized, scraping up any browned bits from the steak.
4. Make the gravy:
- Sprinkle 2 tbsp flour over the onions and stir to make a roux.
- Slowly whisk in beef broth, scraping the bottom of the pan to release all the flavor.
- Simmer 3–5 minutes until thickened.
- Taste and adjust salt/pepper.
5. Finish the steaks:
- Return the steaks to the skillet.
- Simmer 5–7 minutes in the gravy until steaks are tender and fully cooked (internal temp around 145°F / 63°C for beef).
6. Serve:
- Spoon onion gravy over steaks.
- Pair with mashed potatoes, rice, or buttery noodles.
Tips for Perfect Cubed Steak
- Tenderizing: If your steak isn’t pre-tenderized, lightly pound it with a meat mallet.
- Gravy consistency: For thicker gravy, use slightly less broth or simmer longer.
- Extra flavor: Add a splash of Worcestershire sauce or a pinch of smoked paprika to the gravy.
If you want, I can also give a shortcut “one-pan cubed steak with onion gravy” that cooks everything together in under 30 minutes while keeping the steak extra tender and the gravy silky—perfect for busy weeknights. Do you want me to do that?
