cube steak with onion gravy

Cubed Steak with Onion Gravy is a quick and easy meal that is an economical way to serve beef to your family. Cubed steaks are coated in flour and pan-fried. This country-style steak is covered in a super flavorful onion gravy that gets lots of onion flavor from not only a large sliced onion but a packet of dry onion soup mix.

How do you keep cube steak from getting tough?

Make sure that you do not crowd the cube steaks in the skillet. If you do not give each enough room, you will be more likely to overcook it and make it tough. Cook each steak for two or three minutes on each side at medium-high heat, making the total time anywhere between 4 to six minutes.

How long does cubed steak last in the fridge?

Raw steak can last anywhere from 2 days to two weeks in your refrigerator. It all depends on how it is packaged. From the butcher counter, steaks may be wrapped in plastic wrap and butcher paper, and then sealed with a rubber band or tape

Can you overcook cube steak?

Don’t overcook cube steak, otherwise, it’ll become tough

Tips for Tender Cube Steak

Cook the steak low and slow for the best results. A higher temperature won’t work with this recipe.
If your cube steaks are not tender, they likely need more cooking time to continue to cook and break down tough tissues. Cover them back up and cook another 20-30 minutes.
No dutch oven? Brown the steaks & make the sauce on the stovetop, then transfer to a casserole dish (with a lid!) to bake.

Ingredients:

1 1/2 pounds cubed steak

1/3 cup flour

1/2 teaspoon garlic salt

1/2 teaspoon black pepper

1/2 cup Vegetable oil

1 large onion, sliced

1 (14-ounce) can of beef broth

1 package dry onion soup mix

DIRECTIONS:

Combine flour, garlic salt, and black pepper in a pie plate or shallow dish. Dredge both sides of cubed steak in flour mixture.

Heat oil in a large skillet (preferably cast iron) over medium-high heat. Add steak (cooking in 2 batches if necessary).

Cook 5 minutes per side. Remove steak from skillet and set aside.
If you want to thicken the gravy some, add a few teaspoons of leftover flour from dredging the steak to the drippings in the pan.

Add onion, broth, and onion soup mix to the drippings in the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.

Bring to a simmer and cook until the onions are soft.
Return steak to pan to warm. Serve with mashed potatoes.

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