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Cube Steak Smothered With Onion Gravy is displayed as the featured image for this delicious recipe.

BEST Cube Steak Smothered with Onion Gravy

This recipe transforms humble cube steak into a tender and flavorful dish by searing the steak and simmering it in a rich, caramelized onion gravy. The key is proper browning and slow cooking to maximize both tenderness and depth of flavor.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cube steaks about 6 ounces each
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup vegetable oil
  • 2 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Fresh parsley, chopped for garnish
  • Mashed potatoes, rice, or noodles for serving

Equipment

  • Large skillet or Dutch oven
  • whisk
  • Measuring cups
  • Measuring spoons
  • cutting board
  • knife
  • small bowl

Method
 

  1. Prepare the Cube Steak: In a shallow dish, combine the flour, salt, pepper, and garlic powder. Dredge each cube steak in the flour mixture, ensuring it's evenly coated. Shake off any excess flour.
  2. Sear the Cube Steak: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, carefully place the cube steaks in the skillet, being careful not to overcrowd the pan. Sear the steaks for 2-3 minutes per side, until browned. Remove the steaks from the skillet and set aside.
  3. Sauté the Onions: Add the sliced onions to the skillet and cook over medium heat, stirring occasionally, until they are softened and caramelized, about 15-20 minutes. Add the minced garlic during the last minute of cooking.
  4. Make the Gravy: Gradually pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Stir in the Worcestershire sauce. Bring the gravy to a simmer.
  5. Simmer the Cube Steak: Return the seared cube steaks to the skillet, nestling them in the onion gravy. Reduce the heat to low, cover the skillet, and simmer for 45-60 minutes, or until the cube steak is very tender.
  6. Thicken the Gravy: In a small bowl, whisk together the cornstarch and cold water to form a slurry. Gradually pour the slurry into the simmering gravy, stirring constantly, until the gravy thickens to your desired consistency.
  7. Serve: Serve the cube steak smothered with onion gravy over mashed potatoes, rice, or noodles. Garnish with fresh parsley, if desired.

Notes

For best results, caramelize the onions slowly to develop their sweetness. Ensure the cube steak is very tender by simmering for the full recommended time. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a richer flavor, use homemade beef broth. You can substitute Vidalia onions for yellow onions for a sweeter gravy.