Cube Steak With Onion Gravy

Submitted by Seasoned Cook

"A Man's Dish! He will think you are Queen of the Kitchen if you cook this for him! Great with mashed potatoes or rice. This is a weekly mainstay in our home."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 2

ingredients

• 1 lb cube steak
• 1⁄4 cup vegetable oil
• 1⁄4 cup flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 cups water
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 medium onion, cut into rings
• 1 teaspoon flour (use Pillsbury's Shake & Blend Flour for gravies)

directions

1. Salt and pepper steak and dredge in flour.
2. Using a skillet, fry steak in oil only until just light brown on each side.
3. In same skillet add water, ketchup and worcestershire sauce and let simmer on low heat for 15 to 20 minutes.
4. Add onion rings and simmer 10 minutes.
5. Push steak and onions to one side in skillet. Using Pillsbury gravy flour, whisk in vigorously while gravy is bubbling and simmer 5 more minutes. (This flour is the secret to not having lumps in your gravy.).

Reviews

[mums the word]

I made this recipe as written but I found it needed more flavour. After checking the reviews, I decided to go with a few of the adjustments that MarthaStewartWanabe included in her review. I added some beef bouillon, a small clove of garlic and some portabello mushrooms. I have never heard of the Pillsbury flour before, so I seasoned my flour with season salt and garlic powder and used about 1 Tbsp of this flour mixture to thicken the gravy. I would probably make this again with these adjustments. Thx SeasonedCook.

 

[Joshua S.]

Cube steak with onion gravy: 2 Onions Slice red (for sweet, and tangy) or Vidalia (for sweet and aromatic) onions into varying thicknesses. Some should be thick, others thin. Prepare top sirloin cubes. Pound cubes with a meat tenderizer into flat, 1/8-1/4th inch thin flats. In a large frying pan, on medium-high cook the beef until browned on both sides. Remove the beef and set aside. Do not drain the grease. Add butter to double the amount of fat in the pan on Medium-High heat. Add flour slowly until a soft paste is formed. Brown the paste well, completely cooking the flour. A dark brown is fine. Do not let the roux burn. Slowly add warm water to the pan, making a gravy. Put the beef back into the pan, along with the onions. Add Cumin, Paprika, Cayenne and Salt to taste. General rule for salt is 1 Tbsp/lb of beef. General rule for spices is start a a teaspoon, and adjust after the dish is made to taste. Stir well, and add warm water to cover the beef. Turn to medium-low. Cook for 2.5-4 hours, stirring occassionally. Allow to simmer until tender. After 2 hours, put traditional yellow (not fast or quick) grits to the boil, then reduce heat. Add salt (not too much). Follow package instructions, but add water as neccessary. Stir frequently, until a creamy, soft texture (about 45 minutes, longer if you made too much). Serve steak in onion gravy over yellow grits.

 

[Lpinkey888]

This recipe was awesome!!! I did like others suggested and sprinkled the meat with Montreal steak seasoning. I also added mushrooms! Add some mashed potatoes on the side and what a meal!!!!!!!

 

[MarthaStewartWanabe]

This dish is comfort food through and through. The description is correct--"A Man's Dish"--as DH thoroughly enjoyed! The only adjustments I made were substituting beef broth for the water, adding 1 cup quartered mushrooms and adding 2 cloves minced garlic. Thank you for a delicious and satisfying dinner! (Made for Recipe Swap #29 - June 2009)

 

[Jen T]

The gravy this makes is just wonderful! I used some 'Bistro' roast meat gravy mix in place of the flour as I can't get the flour listed. I too added a dash of cream like Marsha D. This one is a keeper :) Made for Aus/NZ swap #28, June 2009.