Cube Steak Smothered with Onion Gravy

            Cubed Steak is a great cut of beef when you are on a budget. It is actually from top sirloin or the top round. Since it starts out a little tougher, it is tenderized immediately. The tenderizing breaks down the muscle fibers. The cubed steak can also be used for Salisbury steak. The versatility of this cut is amazing, even if it takes a few extra seconds of tenderizing.

            I love using cube steak for this comforting dish. When you are trying to stay on a budget, but you are craving steak, this is the one to go to. It has all the flavor of a good sirloin, but is on budget. I find the meal I make when I am short on time, but hungry is the cube steak with onion gravy. I serve it with mashed potatoes and a side of fresh peas.

            Cube steak has been a choice of meat for generations. During the depression, many housewives made some phenomenal dishes using cube steak. The families never realized that it was a less expensive cut of meat. However, these women knew how to make ends meet and still give their family great tasting food. It is less expensive, but still has a great flavor.

The cube steak is quite a versatile cut of meat that can be used in many dishes. There are many who stay away from cube steak due to the muscle fiber. A quick tenderizing at home before cooking will help to soften those fibers and make this a great meal.

Frequently Asked Questions:

Can I substitute other steak cuts?

You could easily substitute other cuts. The process would be different. For example, no flour and no tenderizing.

Why do I need to tenderize again?

Tenderizing the cube steak not only breaks down the muscle fibers, it will make it more of a melt in your mouth steak.

How do I store the food?

It can be placed into an airtight container in your refrigerator for up to 3 days. It can also be frozen for up to 3 months.

What ingredients do you need for Cube Steak Smothered with Onion Gravy

            1 ½ pounds cube steak, tenderized before cooking

            14 ounces beef broth

            ⅓ cup flour

            ½ garlic salt

            Salt and pepper to taste

            1 large onion diced

            ½ cup vegetable oil

            1 package dry onion soup mix

How to make Cube Steak Smothered with Onion Gravy

FIRST STEP:

In a shallow dish, combine the flour, pepper and garlic salt

a)

b)

Flour both sides of the cube steak

a)

b)

SECOND STEP:

In a large skillet, heat the oil and cook the cube steaks over medium high heat, 5 minutes each side

Remove the meat and set to the side

THIRD STEP:

Add the onion, broth and onion soup mix. Scrape the bottom of the pan to get the browned bits up.

a)

b)

If you want to thicken the gravy more than it is, add some flour left from the dredging process.

FOURTH STEP:

Bring to a simmer, cooking until the onions are soft.

Place the steaks back into the skillet, flipping to coat and warm both sides.

Serving Suggestions:

Serve with mashed potatoes and fresh peas.

Roasted potatoes and vegetables

Side of white rice with asparagus.