Cubed Steak with Onion Gravy is a hearty and comforting dish that’s perfect for a satisfying meal. Here’s a description of this delicious recipe:
The star of this dish is the rich and savory onion gravy. Thinly sliced onions are sautéed until golden and caramelized, then simmered with beef broth, seasonings, and a thickening agent such as flour or cornstarch to create a thick and flavorful gravy.
To make Cubed Steak with Onion Gravy, the cubed steak is first seasoned and dredged in seasoned flour, then pan-fried in a skillet until golden brown and cooked through. Once the steak is cooked, it is removed from the skillet and set aside to keep warm.
In the same skillet, the sliced onions are sautéed until soft and caramelized, releasing their sweet and savory flavors. Beef broth is then added to the skillet, along with any additional seasonings, and the mixture is simmered until thickened to create a rich and flavorful gravy.
Once the gravy is ready, the cubed steak is returned to the skillet and simmered in the gravy for a few minutes to allow the flavors to meld together. The dish is typically served hot, with the cubed steak smothered in the savory onion gravy and served alongside mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Cubed Steak with Onion Gravy is a classic and comforting dish that’s perfect for a cozy dinner at home. It’s simple to prepare yet full of flavor, making it a favorite among families and home cooks alike. Whether served for a weeknight dinner or a special occasion, this hearty dish is sure to be a hit with everyone at the table.
INGREDINET :
- 1 1/2 pounds cubed steak
- 1/3 cup flour
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/2 cup Vegetable oil
- 1 large onion, sliced
- 1 (14-ounce) can beef broth
- 1 package dry onion soup mix
Directions :
Combine flour, garlic salt, and black pepper in a pie plate or shallow dish. Dredge both sides of cubed steak in flour mixture.
Heat oil in a large skillet (preferably cast iron) over medium-high heat. Add steak (cooking in 2 batches if necessary). Cook 5 minutes per side. Remove steak from skillet and set aside.
If you want to thicken the gravy some, add a few teaspoons of leftover flour from dredging the steak to the drippings in the pan.
Add onion, broth, and onion soup mix to the drippings in the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.
Bring to a simmer and cook until onions are soft.
Return steak to the pan to warm. Serve with mashed potatoes