Cube Steak Smothered with Onion Gravy is a great cut of beef when you are on a budget. It is actually from top sirloin or the top round. Since it starts out a little tougher, it is tenderized immediately. The tenderizing breaks down the muscle fibers. The cubed steak can also be used for Salisbury steak. The versatility of this cut is amazing, even if it takes a few extra seconds of tenderizing.
Ingredients
- 1 ½ pounds cube steak, tenderized before cooking
- 14 ounces beef broth
- ⅓ cup flour
- ½ garlic salt
- Salt and pepper to taste
- 1 large onion diced
- ½ cup vegetable oil
- 1 package dry onion soup mix
How To Make Cube Steak Smothered with Onion Gravy
FIRST STEP:
In a shallow dish, combine the flour, pepper and garlic salt
Flour both sides of the cube steak
SECOND STEP:
In a large skillet, heat the oil and cook the cube steaks over medium high heat, 5 minutes each side
Remove the meat and set to the side
THIRD STEP:
Add the onion, broth and onion soup mix. Scrape the bottom of the pan to get the browned bits up.
If you want to thicken the gravy more than it is, add some flour left from the dredging process.
FOURTH STEP:
Bring to a simmer, cooking until the onions are soft.
Place the steaks back into the skillet, flipping to coat and warm both sides.
