Cube Steaks and Excellent Gravy
Elevate your comfort food game with this hearty recipe for Cube Steaks and Excellent Gravy. Tender, perfectly seasoned cube steaks are pan-seared to golden perfection before being smothered in a rich, savory onion gravy that’s infused with beef broth and a hint of Worcestershire sauce. The secret to achieving that velvety gravy? A quick cornstarch slurry that thickens it to just the right consistency. Served straight from the skillet, this warm and flavorful dish is ideal for weeknight dinners and pairs beautifully with creamy mashed potatoes, fluffy rice, or buttered noodles. Ready in just 45 minutes, this recipe combines simple ingredients with big, bold flavors to create a meal your family will request time and time again.
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Recipe Information
Ingredients
- 4 pieces cube steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Season the cube steaks on both sides with salt, black pepper, and garlic powder.
Dredge the cube steaks lightly in the all-purpose flour, coating both sides. Shake off any excess flour and set aside.
In a large skillet, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium-high heat until hot.
Add the cube steaks to the skillet in a single layer (cook in batches if needed). Sear the steaks for 3-4 minutes on each side until golden brown and cooked through. Remove them from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Once melted, add the sliced onions and sauté for 5-6 minutes until softened and golden.
Pour in the beef broth and stir in the Worcestershire sauce, scraping the bottom of the skillet to release any browned bits (this adds incredible flavor to the gravy).
In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the skillet while stirring constantly to thicken the gravy. Let it simmer for 2-3 minutes until the gravy reaches your desired consistency.
Return the seared cube steaks to the skillet, nestling them into the gravy. Spoon some gravy over the steaks, cover the skillet, and let them simmer on low heat for 5-7 minutes to absorb the flavors.
Garnish with fresh parsley, if desired, and serve hot. This dish pairs wonderfully with mashed potatoes, rice, or buttered noodles.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.5 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 462 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
