Total Time
30mins
Prep 10 mins
Cook 20 mins

The recipe I cut out from the Miami newspaper (many years ago) calls this "German Quick Steaks"--not too sure where the "German" part comes from. Makes cube steaks tender and easy. Serve with mashed potatoes or egg noodles.

Ingredients Nutrition

  • 2 -4 beef cube steaks
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1 (1 ounce) package brown gravy mix (use 2 if you like lots of gravy)
  • 1 tablespoon white vinegar
  • 1 tablespoon brown sugar

Directions

  1. Chop onion.
  2. Melt butter in a heavy skillet over medium heat.
  3. Add the steaks and onions, browning steaks on both sides.
  4. While steaks are browning, mix gravy mix according to to package directions.
  5. Add vinegar and brown sugar to gravy.
  6. Pour gravy over steaks and lower heat. Cover and simmer 20 to 30 minutes until meat is tender. Check periodically to make sure liquid does not evaporate. Add water as necessary as the gravy cooks down and get very thick. I have simmered for up to an hour with good results. Just keep an eye on the gravy--don't want it all to evaporate.

Reviews

Most Helpful

I made this last week and it was yummy! We did not have the package of gravy so I made it homemade with some flour, onion powder, garlic, and salt, bullion. It came out wonderful and is a great inexpensive family meal to make! Will make again!

Miranda72107 November 29, 2009

Made as written. Cube steaks were on sale for $1 for 10 at our local grocery, which was good as we're on a tight grocery budget. I made this with 4 cube steaks as directed. It came out very tender with LOTS of gravy with only using 1 packet. I think this is because my steaks weren't 100% thawed (more like 90%) and I needed to get a quick meal out. I would make this again and add mushrooms as Maria in California did. Thanks!

catmaniacs October 20, 2009

I used deer steaks for this recipe and it was wonderful. The meat was so tender and there was no wild taste to the meat at all. This is definately a keeper.

SALLYOWENS38 November 26, 2008

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