I’ve always loved cube steak and gravy, it’s a classic comfort food dish that never fails to hit the spot. Growing up, my mom would make it for us on special occasions, like holidays and family gatherings, and it was always a huge hit.
I think what I love most about this recipe is the way the tenderized steak absorbs all the flavors of the gravy, making each bite feel like a warm hug in a plate. The key to making a great cube steak and gravy is to use a tenderizer to break down the connective tissues in the meat, which makes it so tender and easy to chew.
My mom used to swear by this old-fashioned technique, and I’ve found that it really makes a difference in the final product. When you cook the steak with some oil and butter until it’s browned on both sides, then add in some flour to thicken the gravy and finally pour in some beef broth, you get this rich, velvety sauce that coats every bite of the steak perfectly.
It’s a simple yet satisfying dish that never fails to impress my family and friends alike. Whether you’re looking for a quick weeknight dinner or a hearty meal to feed a crowd, cube steak and gravy is always a good idea.
Plus, it’s relatively healthy compared to other comfort foods – just be sure to use lean cuts of beef and don’t overcook the meat. In fact, I’ve found that using beef broth instead of heavy cream or half-and-half makes this dish even healthier without sacrificing any of its rich flavor.
Cube Steak and Gravy
4.6 from 1430 votes
A comforting classic dish featuring tender cube steak smothered in a rich, flavorful gravy. This recipe serves 4 and takes 45 minutes to prepare and cook.
1Season the cube steak with salt and black pepper.
2Place the flour in a bowl and dredge each steak in the flour, ensuring both sides are well coated.
3Shake off any excess flour.
4Set the steaks aside.
5Heat the vegetable oil in a large skillet over medium-high heat.
6Add the steaks and cook for 4-5 minutes on each side until browned.
7Remove the steaks from the skillet and set aside.
8Leave the drippings in the skillet.
9In the same skillet, add the butter over medium heat.
10Once melted, add the chopped onion and cook until softened and translucent, about 3-4 minutes.
11Add the minced garlic and cook for an additional 1 minute until fragrant.
12Sprinkle 2 tablespoons of flour over the onion and garlic mixture.
13Stir continuously for 1-2 minutes to cook the flour.
14Gradually whisk in the beef broth, ensuring there are no lumps.
15Add the Worcestershire sauce and stir well to combine.
16Bring the gravy to a simmer and let it cook for 5-7 minutes until it has thickened slightly.
17Season with salt and pepper to taste.
18Return the steaks to the skillet, spoon the gravy over the top, reduce the heat to low, cover the skillet, and let it simmer for 10-15 minutes until the steaks are tender and the gravy has thickened.
19Serve the cube steak and gravy hot, over mashed potatoes, rice, or egg noodles.
Tips: Pound the steak with a meat mallet before cooking for extra tenderness. For a thicker gravy, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the gravy during the last few minutes of cooking.
Watch Video Of How Cube Steak and Gravy Works
Cube steak and gravy is one of those recipes that never fails me – whether I’m cooking for my family or feeding a crowd at a potluck dinner party.
And because it’s so easy to make ahead and reheat later, it’s perfect for busy weeknights when we need something quick yet satisfying on our plates.
Plus, because we’re using lean cuts of beef and minimal amounts of fat in the gravy, this dish feels relatively guilt-free compared to other comfort foods out there.
❓ Frequently Asked Questions About Cube Steak and Gravy
What is cube steak?
Cube steak is a type of cut of beef that has been tenderized by pounding or grinding it into thin slices. This process breaks down the connective tissues in the meat, making it more tender and easier to chew.
Can I use any type of beef for cube steak?
No, not all types of beef are suitable for cube steak. You want to use a lean cut of beef that is at least 90% lean – anything fattier will make the dish greasy and overpowering. A good choice is top round or top sirloin.
How do I tenderize cube steak?
To tenderize cube steak, you can either pound it with a meat mallet or grind it in a meat grinder until it reaches your desired thickness. Alternatively, you can also use store-bought tenderizer packets or ask your butcher to do it for you.
What kind of gravy should I use?
For this recipe, you want to use a simple white gravy made with flour, butter or oil, and beef broth. You can also add some heavy cream or half-and-half if you want it richer – but be careful not to overdo it!
Can I serve cube steak with other sides?
Yes! Cube steak pairs well with mashed potatoes, roasted vegetables, or even some crispy fried onions on top. Feel free to experiment with different combinations until you find one that works for you!
How do I reheat leftover cube steak?
To reheat leftover cube steak, simply place it in an oven-safe dish and cover it with foil. Reheat at 350°F (175°C) for about 15-20 minutes until warmed through.
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