Country Style Smothered Cube Steak (Print View)
Tender cube steak in a rich onion gravy, a cozy Southern comfort classic.
# What You'll Need:
→ Meat
01 - 4 pieces cube steak, about 1.5 lbs
→ Dredging Seasoning
02 - 1 cup all-purpose flour
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp paprika
06 - 1/2 tsp garlic powder
→ Gravy and Cooking
07 - 3 tbsp vegetable oil, divided
08 - 1 large yellow onion, thinly sliced
09 - 2 cloves garlic, minced
10 - 2 cups beef broth
11 - 1/2 cup milk
12 - 1 tbsp Worcestershire sauce
13 - 1 tsp dried thyme (optional)
14 - Fresh parsley, chopped (for garnish)
# How To Make It:
01 - In a shallow dish, combine the flour, salt, black pepper, paprika, and garlic powder. Mix until evenly blended. Dredge each cube steak through the seasoned flour, coating both sides thoroughly. Shake off any excess and set the steaks aside, reserving the remaining seasoned flour in the dish.
02 - Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, sear the cube steaks for 2 to 3 minutes per side until a deep golden crust forms. Transfer the browned steaks to a plate and set aside.
03 - Reduce heat to medium and add the remaining 1 tbsp of vegetable oil to the same skillet. Add the thinly sliced onion and cook for 5 to 6 minutes, stirring occasionally, until soft and golden brown. Add the minced garlic and sauté for 1 additional minute until fragrant.
04 - Sprinkle 2 to 3 tbsp of the reserved seasoned flour over the caramelized onions. Stir continuously and cook for 1 minute to toast the flour and eliminate any raw taste.
05 - Gradually pour in the beef broth and milk while whisking constantly, scraping up all the browned bits from the bottom of the skillet to deglaze the pan. Stir in the Worcestershire sauce and dried thyme. Allow the mixture to simmer for 3 to 5 minutes until it thickens slightly.
06 - Return the browned cube steaks and any accumulated juices back to the skillet, nestling each piece down into the gravy. Cover with a lid, reduce heat to low, and simmer gently for 25 to 30 minutes until the steaks are fork-tender and the gravy has fully developed its flavor.
07 - Taste the gravy and adjust the seasoning with salt and pepper as needed. Garnish with freshly chopped parsley and serve hot over mashed potatoes, rice, or buttered egg noodles.
# Expert Hints:
01 -
- The gravy practically builds itself from the browned bits left in the pan, so you feel like a genius without much effort.
- Cube steak is budget friendly but tastes like you spent hours on something fancy when its simmered low and slow.
02 -
- Do not rush the simmer because that low slow cooking is what transforms tough cube steak into something that cuts with a fork.
- Resist the urge to crank the heat when thickening the gravy, since a gentle bubble prevents lumps and keeps the texture silky.
03 -
- Pat the cube steaks completely dry before dredging or the flour coating will turn gummy instead of forming that essential crust.
- Scrape the bottom of the pan vigorously when adding broth because those caramelized bits are where half the gravy flavor lives.