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Smothered Cube Steak with Onion Gravy

This smothered cube steak with onion gravy is pure comfort in a skillet, combining tender steak, sweet onions, and a rich gravy for a satisfying dish that's perfect for weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 538
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces cube steaks Choose pieces that are even in size and not too thick.
  • 3 Tablespoons flour Use for coating the steaks.
  • 2 Tablespoons olive oil For searing the steaks.
  • 3 Tablespoons cold unsalted butter Separated for cooking onions and finishing dish.
  • 1 teaspoon brown sugar Adds sweetness to the seasoning.
  • 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 Ingredients
  • 2 tablespoons cornstarch To thicken the gravy.
  • 1 cup chicken broth
  • 1 cup beef broth
  • 1 beef bouillon cube or 1 tsp bouillon paste For added flavor.
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 large yellow onion Sliced into 1/2-inch strips.

Method
 

Preparation
  1. Start by combining the seasoning ingredients in a small bowl and set them aside.
  2. Whisk the cornstarch into the chicken broth and beef broth until smooth.
  3. Whisk in the bouillon, onion powder, garlic powder, and Worcestershire sauce, then set this mixture aside.
Pound and Season the Steaks
  1. Cover each cube steak with plastic wrap, then pound it to about 1/2 inch thick with the rough side of a meat tenderizer.
  2. Pat the steaks dry with paper towels.
  3. Rub both sides with the seasoning mix, and coat them lightly with flour.
  4. Tap off any extra flour.
Sear the Steaks
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Sear 2 steaks at a time for about 3 minutes per side.
  3. Move the browned steaks to a plate and let them rest.
Cook the Onions and Build the Gravy
  1. Melt 2 tablespoons butter over medium heat and scrape the bottom of the pan.
  2. Add the sliced onions and cook for 15 to 25 minutes, stirring often, until they are very soft and nearly caramelized.
  3. Pour in the broth mixture and scrape up any browned bits from the pan.
  4. Bring it to a boil, then reduce the heat to a simmer.
Finish the Dish
  1. Return the steaks and any juices to the pan.
  2. Spoon gravy over the top and simmer partially covered for about 5 minutes, or until the gravy thickens and the meat is done.
  3. Aim for an internal temperature of about 125°F.
  4. Stir in the remaining 2 tablespoons cold butter off the heat if desired.
  5. Serve warm with mashed potatoes, biscuits, and roasted carrots or green beans.

Notes

For best results, pat the steaks dry before seasoning. Ensure the gravy mixture is smooth before adding to the pan. This dish is recommended for chilly nights, family dinners, or potlucks.