Smothered Cube Steak with Onion Gravy
Cube steak cooked in a skillet with soft onions and homemade brown gravy, with plenty of gravy for mashed potatoes, rice, or noodles.
Servings: 4 servings
Calories: 504kcal
Equipment
- 1 large skillet, preferably 12 inches
- 1 instant-read thermometer
Ingredients
- 1 ½ pounds cube steak about 4 pieces, fully thawed
- ½ teaspoon table salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons vegetable oil divided
- 3 tablespoons unsalted butter
- 1 large yellow onion thinly sliced
- 3 tablespoons all-purpose flour
- 3 cups low-sodium beef broth
- 2 teaspoons Worcestershire sauce
- Additional salt and pepper to taste
Instructions
- Pat the steaks dry. Season both sides with the salt, pepper, and garlic powder.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown two steaks for about 2 minutes per side. Transfer to a plate. Repeat with the remaining oil and steaks. Thin pieces may cook faster.
- Reduce the heat to medium. Add the butter and onion to the same skillet. Cook for 8–10 minutes, stirring occasionally, until soft and lightly golden. Keep the browned bits, but remove any blackened, burned bits.
- Stir in the flour and cook for 1 minute. Gradually add the broth while stirring or whisking, then add the Worcestershire sauce. Scrape up the browned bits and simmer gently for 3–5 minutes, until the gravy lightly coats a spoon.
- Return the steaks and their juices to the skillet. Spoon gravy over them and reduce the heat to low. Check the temperature right away, then every minute, until the centers reach 160°F, or a higher temperature if the package directs. This may take 1–3 minutes or longer, depending on thickness and how much the steaks cooked during browning. Insert the thermometer sideways into the center of a thin steak.
- Remove from the heat once the meat is hot and cooked through. Taste the gravy and adjust the salt and pepper. Serve with mashed potatoes, rice, or egg noodles.
Notes
- Cube steak is already mechanically tenderized; no extra pounding is needed.
- This recipe uses 3 cups broth and 3 tablespoons flour for plenty of gravy. For a smaller amount of gravy, use 2 cups broth and 2 tablespoons flour; keep the other ingredient amounts the same. If it becomes too thick, stir in broth or water 1 tablespoon at a time. If too thin, remove the cooked steaks and simmer the gravy a little longer.
- Cooking times are approximate. Steak thickness and your skillet affect how quickly the meat cooks; use a thermometer as your guide.
- Refrigerate leftovers promptly in shallow, airtight containers and use within 3–4 days. Reheat to 165°F, adding a splash of broth or water as needed.
- Nutrition is an estimate for one-fourth of the steak and gravy, excluding side dishes and extra salt and pepper added to taste.
Nutrition
Calories: 504kcal | Carbohydrates: 9g | Protein: 39g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 145mg | Sodium: 765mg | Potassium: 1025mg | Fiber: 1g | Sugar: 2g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 3mg
