Cube Steak Smothered with Onion Gravy
Tender cube steak simmered in a rich onion gravy made with beef broth, onions, and savory seasonings. A hearty, comforting skillet meal perfect for serving with mashed potatoes or rice.
12 Servings
Ingredients
- 1 ½ pounds cube steak tenderized prior to cooking
- 14 ounces beef broth
- ⅓ cup all-purpose flour
- ½ teaspoon garlic salt
- Salt and freshly ground black pepper to taste
- 1 large onion diced
- ½ cup vegetable oil
- 1 package dry onion soup mix
Instructions
Prepare the seasoned flour
- In a shallow dish, combine the flour, garlic salt, and black pepper. Stir to ensure the seasoning is evenly distributed.
Dredge the cube steak
- Coat both sides of each cube steak in the seasoned flour, pressing lightly to ensure the coating adheres.
Brown the steaks
- In a large skillet, heat the vegetable oil over medium-high heat. Add the cube steaks and cook for approximately 5 minutes per side, or until browned. Remove the steaks from the skillet and set aside.
Prepare the gravy base
- Add the diced onion, beef broth, and dry onion soup mix to the skillet. Using a wooden spoon, scrape up the browned bits from the bottom of the pan. If a thicker gravy is desired, whisk in a small amount of the remaining seasoned flour from the dredging process.
Simmer the gravy
- Reduce the heat to medium and cook until the onions are soft and the gravy has slightly thickened. Stir occasionally to prevent sticking.
Return the steaks to the skillet
- Place the browned steaks back into the skillet, ensuring they are fully coated with the onion gravy. Allow them to simmer for several minutes until heated through and infused with flavor.
Serve
- Transfer the steaks and gravy to a serving dish or plate directly from the skillet. Serve hot with mashed potatoes, rice, or bread.
Notes
To prepare this dish gluten-free, substitute the all-purpose flour with a certified gluten-free flour blend and ensure the dry onion soup mix and beef broth are labeled gluten-free. This will maintain the flavor and consistency while avoiding gluten contamination.