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Healthy Recipes | Cubed Steak with Onion Gravy

Carol Blair
Tuesday 17 September 2019
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Cubed Steak with Onion Gravy is a quick and easy meal that is an economical way to serve beef to your family. Cubed steaks are coated in flour and pan-fried. This country-style steak is covered in a super flavorful onion gravy that gets lots of onion flavor from not only a large sliced onion, but a packet of dry onion soup mix.

The whole meal can be made start to finish in about 20 minutes. I love to serve Cubed Steak with Onion Gravy over mashed potatoes to soak up all that yummy gravy with a side of peas. Are you a fan of peas mixed into your mashed potatoes? I love it!

The pieces of cubed steak are dredged in a little flour that’s been seasoned with black pepper and garlic salt and then pan-fried in some vegetable oil. A cast iron pan is best, but any type of pan will work. The gravy is super easy to make from the pan drippings.

Cube steaks are one of the most frugal cuts of beef. They make a wonderful dinner for a family on a budget. They are versatile and can be grilled, baked, or pan fried with ease.
When we received our first quarter of grass-fed beef, we got several packages of cube steak.  I wasn’t thrilled at first, because my childhood memories of cube steak weren’t great.  I remembered cube steak as chewy and flavorless. In fact, it was the taste and texture of cube steaks that made me swear off steak completely until I took a chance on a sirloin in college and fell in love.

Cubed Steak with Onion Gravy

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 5 servings

Ingredients:

  • 1/2 cup Vegetable oil
  • 1 large onion, sliced
  • 1 (14-ounce) can beef broth
  • 1 package dry onion soup mix
  • 1 1/2 pounds cubed steak
  • 1/3 cup flour
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper

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Instructions:

  1. First, Combine flour, garlic salt, and black pepper in a pie plate or shallow dish. Dredge both sides of cubed steak in flour mixture.
  2. Second, Heat oil in a large skillet (preferably cast iron) over medium-high heat. Add steak (cooking in 2 batches if necessary). Cook 5 minutes per side. Remove steak from skillet and set aside.
  3. Next, If you want to thicken the gravy some, add a few teaspoons of leftover flour from dredging the steak to the drippings in the pan.
  4. Add onion, broth, and onion soup mix to the drippings in the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.
  5. Bring to a simmer and cook until onions are soft.
  6. Return steak to pan to warm. Serve with mashed potatoes.



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Carol Blair

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