My Own Cube Steak and Gravy
Indulge in the hearty comfort of "My Own Cube Steak and Gravy," a timeless recipe that transforms tender cube steaks into a flavorful, home-cooked classic. Coated in a perfectly seasoned flour mixture, the steaks are seared to golden perfection before simmering in a rich, savory onion gravy made with beef broth and Worcestershire sauce. This dish is all about bold flavors and simple techniques, including an easy cornstarch slurry to achieve just the right velvety texture for the gravy. Ideal for weeknight dinners or cozy gatherings, this recipe pairs beautifully with creamy mashed potatoes or fluffy rice. Garnish with fresh parsley for a touch of brightness, and enjoy a meal that feels like a warm hug on a plate.
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Recipe Information
Ingredients
- 4 pieces Cube steak
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Oil (vegetable or canola)
- 2 tablespoons Butter
- 1 medium Yellow onion (sliced)
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for slurry)
- 1 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
In a shallow dish, combine the all-purpose flour, salt, black pepper, garlic powder, and onion powder.
Dredge each piece of cube steak in the seasoned flour, ensuring they are evenly coated. Shake off any excess flour and set them aside.
Heat the oil and butter in a large skillet over medium-high heat. Once hot, carefully place the cube steaks in the pan.
Cook the steaks for 3 to 4 minutes per side until golden brown. Remove them from the skillet and set aside on a plate.
In the same skillet, add the sliced onions and sauté for 5 minutes until they become soft and translucent.
Pour in the beef broth and Worcestershire sauce, scraping the bottom of the skillet to release any brown bits for extra flavor.
Create a slurry by mixing the cornstarch with water, stirring until smooth. Gradually whisk the slurry into the broth mixture to thicken the gravy.
Return the cube steaks to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the steaks are tender.
Taste and adjust seasoning as needed with additional salt or pepper.
Serve the cube steak and gravy hot, garnished with fresh chopped parsley if desired. Pair with mashed potatoes or rice for the perfect meal.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 6554 mg | 285% | |
| Total Carbohydrate | 107.7 g | 39% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 2.1 g | ||
| Protein | 174.6 g | 349% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 190 mg | 15% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 2852 mg | 61% | |
*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.
