Smothered Cube Steak

5 from 3 votes

Yield: 4

This Smothered Cube Steak is sure to become a family favorite! Tender, golden-brown cube steak is smothered in a rich onion gravy for a feel-good meal you'll crave.

Prep Time10

Cook Time20

Total Time30

Ingredients

4 cube steaks, about 2 lbs
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
Fresh parsley, optional garnish

Gravy:

1 large red onion, sliced
2 cloves garlic, minced
1 ¼ cup beef broth
1 (1 oz) packet Lipton onion soup mix
¼ cup cold water
3 tablespoons corn starch

Want to save this recipe?

We'll email this recipe to you, so you can come back to it later!

Instructions

Season the cube steaks with salt and pepper, to taste, on each side. Set aside.
In a shallow dish, combine the flour, garlic powder, salt, and black pepper. Dredge each cube steak in the flour mixture, ensuring an even coating on all sides.
Heat butter in a large skillet over medium-high heat. Once melted and sizzling, carefully place the cube steaks into the skillet. Cook for approximately 3 to 4 minutes, on each side, until golden brown. This will give the steaks a beautiful crust while keeping them tender and juicy. Remove the steaks from the skillet and set them aside on a plate.
In the same skillet, add the sliced red onions and sauté them until they become soft and translucent, about 5 minutes. Scrape up any bits in the pan from the beef while you sauté the onions. Add the garlic and sauté for 30 seconds.
Add the beef stock and onion soup mix to the skillet with the sautéed onions. Bring it to a gentle boil while stirring often.
In a small bowl, whisk to combine the water and cornstarch until smooth. Stir the cornstarch mixture into the sauce pan, stirring constantly, and reduce the heat to low. Let the gravy simmer for a few minutes, until it thickens to your desired consistency.
Once the gravy has thickened, carefully place the cube steaks back into the skillet, making sure to coat them evenly with the onion gravy. Allow the steaks to simmer in the gravy for an additional 2-3 minutes to absorb the flavors.
Serve hot, topped with fresh parsley, if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator. Cube steak and gravy can be kept in the fridge for up to 4 days.

Reheat: Simply warm the steak and gravy in a skillet over low heat, stirring occasionally until heated through. If it’s too thick, you can add a splash of broth or water.

Freeze: Make sure the dish is fully cool before transferring it to airtight, freezer-safe containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw the cube steak and gravy in the refrigerator overnight before reheating.

Mushrooms: Add mushrooms once the onions are softened, and sauté them for just 2 to 3 minutes before going on with the recipe.

Tenderizing: Cube steak is already tenderized, but you can tenderize it a bit more by gently pounding it with a meat mallet or the back of a heavy skillet.

Resting Time: Allow the cooked cube steaks to rest in the gravy for a few minutes before serving. This helps redistribute the juices, for a juicy and flavorful result.

Nutrition

Calories: 459kcal, Carbohydrates: 14g, Protein: 37g, Fat: 27g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 145mg, Sodium: 1053mg, Potassium: 679mg, Fiber: 1g, Sugar: 1g, Vitamin A: 264IU, Vitamin C: 3mg, Calcium: 59mg, Iron: 3mg