Cube steak with onion gravy an extremely simple recipe, which can go from fridge to table in less than 30 minutes. Thin steaks covered in brown gravy and lots and lots of onions caramelized.
This smothered cube-steak recipe is a simple and quick recipe that’s the perfect comfort food for the entire family. This steak recipe is a country-style classic recipe that is the perfect dinner for a weeknight or Sunday dinner.
How do cook cube steak to ensure it doesn’t become tough?
There are times when it has marks from the process of tenderizing it when you buy it. The best method I have found to ensure that a steak is to be soft is to crush it up to 14/ inch by using a meat mallet to thicken it or even a rolling pin.
Cube steak is what?
Cube steak is known by many different names, such as cut steak or minute steak or Swiss steak. It’s among the more tough cuts of beef that’s affordable generally top sirloin, or top round, which has been trimmed with an electric or meat mallet tenderizer.
How to cook steak cubes?
The most efficient method to heat this cube steak that has been fried without rendering it tough or dry is to heat it up in a skillet using some butter for about 2 minutes. It is also possible to cook it in the microwave but make sure not to overheat it too long.
It is possible to make this in the slow cooker?
There is no need to be extra tenderized simply do a quick grill on the steak for 2 to 3 minutes on each side. Add the remaining ingredients in your slow cooker, and then cook on low for 6-8 hrs or on high for 3-4 hrs.
INGREDIENTS
4-cube steaks (1 1/2 lbs.)
1 teaspoon of paprika
1 teaspoon powdered onion
1 teaspoon of garlic granulated
1/2 teaspoon salt
1/4 teaspoon of black pepper
3 tablespoons all-purpose flour
3 tablespoons olive oils
For THE ONION GRAVY
2 tablespoons butter
One large onion cut into 1/2 inch pieces
3 cloves minced garlic
2 tablespoons all-purpose flour
3 Cups beef stock
1 beef cube of bouillon
2 tablespoons Worcestershire sauce
Kitchen Bouquet
INSTRUCTIONS
1. Set your meats out on the counter, and allow them to come up at room temp for 15 to 20 minutes.
2. Small bowl, mix all the spices in a small bowl.
3. Set your cutlets on the cutting board , protect them with a sheet of plastic wrap. Pound off your steaks ( with mallets for meat or a roll pin made of wood) to around 1/4 inch thick.
4. Sprinkle the entire surface with the spice mix and three tablespoons all-purpose flour in a uniform manner.
5. Prepare a pan with olive oil over medium-high heat. Once the pan is hot, add the steaks to the pan. (You might need to cook by two portions if the steaks are big, as they will shrink when cooked.) Cook for 3 minutes before flipping and cook for another 2 to 3 minutes. Remove them from the grill onto a plate and place them aside.
6. In the same skillet, lower temperature to moderate. Then add the butter and cut onions. Let cook for 15-20 minutes or until you are satisfied with the softness.
7. Add the garlic diced, and cook for a further minute until the garlic is fragrant.
8. Add the all-purpose flour, and cook for an additional 30 seconds.
9. Add the beef stock and cook until the gravy is thickened. Add to the dish one teaspoon of Kitchen Bouquet if you’re using it. Add the steaks to the gravy and simmer for a couple of minutes.
10. Serve it with noodles, potatoes or white rice.
NOTES
Cast iron pans work extremely well, but any pan that is capable of enduring high temperatures will work well.
Make sure you don’t slice your onions thin, or they’ll melt in the sauce.
It is important not to overcook your meat or it could become tough.
