What exactly is cube steak?

Cube steak is typically a cut of top round or top sirloin that's been mechanically tenderized, creating a distinctive pattern of indentations (hence the "cube" name). This tenderizing process makes this economical cut perfect for quick cooking methods and helps it absorb flavors wonderfully.

My gravy is too thin. How can I fix it?

If your gravy hasn't thickened enough, mix an additional tablespoon of cornstarch with two tablespoons of cold water to create another slurry. Add this to the simmering gravy a little at a time, stirring constantly, until you reach your desired consistency. Remember that the gravy will continue to thicken slightly as it cools.

Can I make this recipe in a slow cooker?

Absolutely! Sear the flour-coated cube steaks as directed, then transfer them to your slow cooker. Make the gravy in the skillet, then pour it over the steaks in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the meat is fork-tender.

What can I substitute for the onion soup mix?

If you don't have onion soup mix, you can substitute with 2 teaspoons of beef bouillon granules, 1 teaspoon of onion powder, 1/2 teaspoon of garlic powder, and a pinch of dried thyme. This will provide a similar depth of flavor to your gravy.

Smothered Cube Steak Recipe

Description

A comforting, flavorful dish featuring tender cube steak smothered in a rich onion gravy that’s a perfect easy-to-make meal for the whole family.

Ingredients

Units Scale

Cube Steaks:

- 4 cube steaks, about 2 lbs
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- Fresh parsley, optional garnish

Gravy:

1 large red onion, sliced
2 cloves garlic, minced
1 1/4 cups beef broth
1 (1 oz) packet Lipton onion soup mix
1/4 cup cold water
3 tablespoons corn starch

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Instructions

Prepare the Cube Steaks: Season the cube steaks with salt and pepper, to taste, on each side. Set aside.
Dredge the Steaks: In a shallow dish, combine the flour, garlic powder, salt, and black pepper. Dredge each cube steak in the flour mixture, ensuring an even coating on all sides.
Cook the Steaks: Heat butter in a large skillet over medium-high heat. Once melted and sizzling, carefully place the cube steaks into the skillet. Cook for approximately 3 to 4 minutes on each side until golden brown. Remove the steaks from the skillet and set them aside on a plate.
Sauté the Onions and Garlic: In the same skillet, add the sliced red onions and sauté them until soft and translucent, about 5 minutes. Scrape up any bits in the pan from the beef while sautéing the onions. Add the garlic and sauté for 30 seconds.
Prepare the Gravy: Add the beef broth and onion soup mix to the skillet with the sautéed onions. Bring to a gentle boil while stirring often.
Thicken the Gravy: In a small bowl, whisk together the water and cornstarch until smooth. Stir the cornstarch mixture into the sauce, stirring constantly, and reduce the heat to low. Let the gravy simmer for a few minutes until it thickens to your desired consistency.
Add the Steaks Back to the Gravy: Once the gravy has thickened, carefully place the cube steaks back into the skillet, making sure to coat them evenly with the onion gravy. Allow the steaks to simmer in the gravy for an additional 2-3 minutes to absorb the flavors.
Serve: Serve hot, topped with fresh parsley, if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm the steak and gravy in a skillet over low heat, stirring occasionally until heated through. Add a splash of broth or water if the gravy thickens too much.
Freeze: Fully cool the dish before transferring to freezer-safe containers or bags. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Mushrooms: Add mushrooms once the onions are softened, sautéing them for 2 to 3 minutes before proceeding with the recipe.
Tenderizing: Though cube steak is pre-tenderized, you can use a meat mallet or the back of a heavy skillet to pound it further.
Resting Time: Allow the cooked steaks to rest in the gravy for a few minutes to redistribute the juices for a juicy, flavorful meal.

Nutrition

Serving Size: 1 steak with gravy
Calories: 320
Sugar: 2g
Sodium: 920mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 28g
Cholesterol: 75mg