Cubed Steak and Rice
Get ready to savor the comforting delight of Cubed Steak and Rice, a hearty Southern-inspired dish that brings tender, pan-seared cubed steak together with fluffy white rice, all bathed in a rich, savory gravy. Perfect for a weeknight dinner, this recipe is a homestyle favorite that combines simplicity and bold flavors. The steak is seasoned, dredged in flour, and seared to golden perfection before simmering in a flavorful blend of beef broth, onions, garlic, and Worcestershire sauce, creating a luscious, gravy-coated masterpiece. Paired with perfectly cooked rice and finished with a sprinkle of fresh parsley, this classic dish is both satisfying and easy to prepare. Whether you're looking for comfort food or a delicious family meal, this recipe is sure to hit the spot. Keywords: cubed steak recipe, steak and rice, Southern comfort food, gravy dinner, easy weeknight meal.
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Recipe Information
Ingredients
- 4 pieces cubed steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 2 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1.5 cups white rice
- 3 cups water
- 2 tablespoons, chopped (for garnish) parsley
Instructions
Season the cubed steak on both sides with the salt and black pepper.
Place the flour in a shallow dish. Dredge each piece of cubed steak in the flour, shaking off any excess.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the cubed steak and sear each side for about 2-3 minutes until browned. Remove the steak and set aside.
Lower the heat to medium, add the butter to the skillet, and allow it to melt. Stir in the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for an additional 1 minute.
Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the skillet to create a rich gravy base. Simmer the gravy for 2-3 minutes.
Return the seared cubed steak to the skillet, ensuring it is submerged in the gravy. Cover the skillet, reduce the heat to low, and let it simmer for 20 minutes, flipping the steaks halfway through.
While the steak simmers, combine the white rice and water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the water is absorbed. Remove from heat and fluff with a fork.
Serve the cubed steak over a bed of rice, spooning gravy over the top. Garnish with chopped parsley and enjoy!
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 186 mg | 4% | |
*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.
