Tender cube steak with onion gravy is pure old-school comfort food, featuring a pan-seared cube steak smothered in a rich homemade gravy.
This hearty meal is classic Midwestern dinner fare at its finest. The ingredients are simple and inexpensive, but each savory bite is sure to satisfy the whole family. The luxurious brown gravy, accented with fresh thyme and sautéed onions, really sets this easy recipe apart from the same ol' boring weeknight meals.
Ingredients & Substitutions
- Cooking oil - Or butter can be used.
- Beef cube steaks - Cube steaks are mechanically tenderized round steaks, which you can also produce at home with a meat mallet.
- All-purpose flour
- Table salt
- Fresh ground black pepper
- Paprika
- Garlic powder
- Low-sodium beef broth
- Worcestershire sauce
- Fresh thyme
- Large yellow onion - A sweet onion is also a good choice. You can also make cube steaks with mushroom gravy.
How to make it
To make this cube steak with onion gravy recipe, begin by mixing together the flour, salt, black pepper, paprika, and garlic powder in a shallow dish or bowl. Dredge cube steaks in the flour mixture, fully coating each side.
Add cooking oil to a 12" skillet set over medium-high heat and sear the cube steaks on each side until golden brown. Then remove the steaks from the pan and set them aside.
Place the sliced onions in the skillet and saute until tender and golden brown. Then sprinkle two tablespoons of flour from the dredging mixture over the onions and stir it together. Slowly add the beef broth, while continuing to stir.
Finally, add the Worcestershire sauce and fresh thyme, and place the cubed steaks in the skillet. Bring everything to a simmer over low heat. Cover the skillet with a lid and simmer for 30 minutes.
The dish is done when the cube steaks are tender, and the gravy mixture has thickened. Serve over homemade mashed potatoes.
Tip: You can also make baked cubed steak with onion gravy.
Storing and Reheating Leftovers
Leftover cube steak and gravy should be kept in an airtight container and refrigerated for up to one week. The leftovers can be gently reheated on the stovetop over low heat until heated through. The gravy will likely thicken as it sits, so you may want to add a dribble of water to thin it back out when reheating.
Cube Steak with Onion Gravy
Equipment
- 12" skillet
- Large Bowl
Ingredients
- ¼ cup cooking oil
- 3-4 cube steaks 1-2 pounds
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire
- 1 sprig fresh thyme
- 1 large yellow onion sliced
Instructions
- In a large bowl, add the flour, salt, black pepper, paprika, and garlic powder. Mix to combine. Then dredge each cube steak in the mixture, shaking off any excess flour.
- Add cooking oil to a large skillet set over medium high heat. Once the oil is shimmering, place the cube steaks in the skillet and sear until golden brown on each side. Then remove and set aside.
- Place sliced onions in the skillet, adding additional butter or oil as needed, and saute until tender and turning golden brown.
- Measure out two tablespoons of flour from the dredging mixture and sprinkle it over the onions, stirring to evenly coat. Then slowly add the beef broth, while stirring, along with Worcestershire sauce and fresh thyme.
- Place the seared cube steaks back into the pan, cover with a lid, and simmer over low heat for 30 minutes, or until steaks are tender and gravy has thickened.
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