Saucy Cube Steak
Transform your weeknight dinner routine with this comforting, flavor-packed Saucy Cube Steak recipe. Tender cube steaks are coated in a perfectly seasoned flour mixture, pan-seared to golden perfection, and then simmered in a rich, savory sauce made with beef broth, Worcestershire sauce, and sweet caramelized onions. Thickened with a cornstarch slurry, the velvety sauce clings beautifully to every bite, making this dish an ideal pairing for creamy mashed potatoes or steamed rice. Ready in under an hour, this one-pan meal delivers restaurant-quality flavors with minimal cleanup. Garnish with fresh parsley for an elegant touch and get ready to savor this easy, satisfying comfort food! Perfect for busy nights, Saucy Cube Steak is your new go-to hearty dinner idea.
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Recipe Information
Ingredients
- 4 pieces cube steak
- 0.5 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large yellow onion, thinly sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a shallow dish, combine flour, garlic powder, onion powder, salt, and black pepper.
Dredge each piece of cube steak in the flour mixture, coating both sides evenly. Shake off any excess flour.
In a large skillet, heat butter and vegetable oil over medium-high heat until the butter is melted and foamy.
Add the cube steak to the skillet and sear for 2-3 minutes per side until golden brown. Remove the steak from the skillet and set aside.
In the same skillet, add the sliced onion and sauté for 3-4 minutes until softened and translucent.
Pour in the beef broth and stir in Worcestershire sauce, scraping the bottom of the skillet to deglaze it and lift any browned bits.
Return the cube steak to the skillet, nestling it into the sauce, and bring it to a simmer.
Reduce the heat to low, cover the skillet, and let the steak simmer for 20 minutes, flipping the pieces halfway through to ensure even cooking.
In a small bowl, mix cornstarch with water to create a slurry. Gradually stir the slurry into the sauce to thicken it, cooking an additional 3-5 minutes.
Taste the sauce and adjust seasoning if needed. Sprinkle with chopped parsley, if desired, and serve hot with mashed potatoes, rice, or a side of vegetables.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 6564 mg | 285% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.4 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 230 mg | 18% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3062 mg | 65% | |
*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.
