Cube Steak Recipe with Onion Gravy

Cube steak with onion gravy being picked up with a spatula.

Cube Steak Recipe with Onion Gravy

Cube steak with onion gravy is an easy recipe that goes from fridge to dinner table in just 30 minutes Tender steaks smothered in a brown gravy with lots of caramelized onions.

Course Entrees

Cuisine American

Keyword cube steak, steak and gravy

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 434kcal

Author Wendie Williams

Ingredients

4 cube steaks 1 ½ pounds
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon granulated garlic
½ teaspoon salt
½ teaspoon black pepper
3 tablespoon all purpose flour
3 tablespoons olive oil

For the Onion Gravy

2 tablespoons butter
1 large yellow onion sliced into ½ inch slices
3 cloves garlic minced
2 tablespoons all purpose flour
3 cups beef stock
1 beef bouillon cube
2 teaspoons Worcestershire sauce
Kitchen Bouquet

Instructions

Place your steaks on the counter and let them come to room temperature for 15-20 minutes.
In a small bowl mix all your spices together.
Place your steaks on a cutting board and cover them with a piece of plastic wrap and pound out your steaks ( using a
or a wooden rolling pin) to about ¼ inch thickness.
Sprinkle all sides with the spice mixture and 3 tablespoons of all-purpose flour evenly.
Heat a skillet with olive oil on medium-high heat. Once the pan is really hot place the steaks in the pan. (You may have to cook them in two batches if your steaks are large, they will shrink some after cooking) Cook for about 3 minutes then flip and cook another 2-3 minutes. Then remove them to a plate and set them aside.
In the same pan lower the heat to medium and add the butter and sliced onions and let cook about 15-20 or until desired softness.
Add in the diced garlic and cook another minute until fragrant.
Sprinkle in the all-purpose flour and cook another 30 seconds.
Pour in the beef stock, bouillon cube and worcestershire sauce add in a pinch of Kitchen Bouquet if you're using it and simmer just until thickened. Place steaks back into the gravy and let simmer for 2-3 minutes.
10. Serve over mashed potatoes, noodles, or white rice.

Notes

A cast iron pan works really well for this but any pan that can withstand high heat will work great.

Don't cut the onions too thin or they will just melt into the sauce.

You don't want to overcook the meat or it will become tough.

SLOW COOKER INSTRUCTIONS: see above in the post

Nutrition