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Tender Cube Steak in Rich Brown Gravy with Caramelized Onions Recipe

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3.9 from 45 reviews

This tender Cube Steak recipe features thinly pounded steaks seasoned and pan-fried to perfection, then smothered in a rich, flavorful brown gravy with caramelized onions. Perfect for a comforting meal served over mashed potatoes, noodles, or rice, accompanied by roasted vegetables.

Ingredients

Meat and Seasoning

  • 4 cube steaks
  • 3 tablespoons flour
  • 2 tablespoons olive oil
  • 3 tablespoons cold unsalted butter, divided
  • 1 teaspoon brown sugar
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika

Gravy

  • 2 tablespoons cornstarch
  • 1 cup chicken broth
  • 1 cup beef broth
  • 1 beef bouillon cube or 1 teaspoon Better Than Bouillon
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 large yellow onion, sliced into 1/2 inch strings

Instructions

  1. Prepare the seasoning mix: In a small bowl, combine brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, and paprika. Set aside for later use.
  2. Make the gravy mixture: In a medium bowl, whisk together the cornstarch, chicken broth, and beef broth until smooth. Add the beef bouillon cube (or Better Than Bouillon), onion powder, garlic powder, and Worcestershire sauce. Whisk until fully combined and set aside.
  3. Tenderize the cube steaks: Cover each cube steak with plastic wrap and use the rough side of a meat tenderizer to pound them to about 1/2 inch thickness. This ensures extra tenderness despite the steak already being tenderized.
  4. Season and flour the steaks: Pat the steaks completely dry. Rub the prepared seasoning mix evenly on both sides of each steak. Then, dredge each steak in flour, tapping off any excess.
  5. Sear the steaks: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook two steaks at a time for about 3 minutes per side until browned. Add more olive oil if needed. Remove steaks and set aside to rest.
  6. Cook the onions: Keep the flavorful brown bits (fond) in the pan. Melt 2 tablespoons of cold butter over medium heat and scrape the bottom of the pan to release the fond. Add the sliced onions and toss to coat in butter. Cook for 15-25 minutes, stirring often, until the onions are soft, reduced, and nearly caramelized.
  7. Prepare the gravy: Pour the prepared gravy mixture into the skillet with the onions. Stir well, scraping the pan bottom and sides to incorporate all flavors. Bring to a boil, then reduce heat to a simmer.
  8. Simmer the steaks in gravy: Return the steaks with their juices to the pan. Spoon gravy over each steak. Cover partially with a lid and simmer for about 5 minutes until the gravy thickens and the steak is cooked through to your liking.
  9. Finish with butter (optional): Remove the skillet from heat. Melt the remaining 2 tablespoons of cold unsalted butter into the gravy using a spatula to create a smooth, velvety texture, a technique called monter au beurre.
  10. Serve: Plate the cube steaks with generous gravy and caramelized onions. Serve over mashed potatoes, noodles, or rice. Pair with roasted green beans or carrots for a complete meal.

Notes

  • Slow Cooker option: After seasoning and flouring, place steaks in the slow cooker. Pour gravy mixture and onions over the steaks. Cook on low for 6-8 hours or high for 3-4 hours until tender.
  • The meat tenderizer helps make the steak thinner and more tender, improving texture.
  • Make sure to stir onions frequently when cooking to avoid burning and achieve a rich caramelization.
  • Adjust seasoning to taste, especially salt and pepper.
  • The monter au beurre step enriches the gravy but can be skipped for a lighter sauce.

Find it online: https://flavorspath.com/tender-cube-steak-in-rich-brown-gravy-with-caramelized-onions-recipe/