Smothered Cubed Steak
Smothered Cubed Steak is a comforting and hearty dish made of tenderized beef steaks smothered in a rich and flavorful onion gravy. This satisfying meal is perfect for family dinners and pairs wonderfully with mashed potatoes or rice.
Equipment
- 1 large skillet or frying pan
- 1 mixing bowl
- 1 meat mallet or rolling pin
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 4 serving plates
Ingredients
- 4 pieces cubed steaks about 6 oz each
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- 2 tablespoons vegetable oil
- 1 large onion sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
Instructions
- In a mixing bowl, combine the flour, garlic powder, onion powder, salt, and pepper. Mix well.
- Dredge each cubed steak in the flour mixture, shaking off the excess flour.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the cubed steaks and cook for 3-4 minutes per side, or until they are browned. Remove the steaks from the skillet and set aside.
- In the same skillet, add sliced onions and sauté for about 5 minutes, or until they are soft and translucent.
- Gradually add the beef broth to the skillet, scraping the bottom to release any browned bits. Stir in Worcestershire sauce and thyme.
- Return the cubed steaks to the skillet, ensuring they are submerged in the gravy. Bring to a simmer.
- Reduce the heat to low, cover, and let cook for 30 minutes, or until the steaks are tender and the gravy has thickened.
- Serve warm over mashed potatoes or rice, spooning the onion gravy on top.
Notes
For added flavor, you can include mushrooms or bell peppers with the onions when sautéing. If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with a bit of cold water to make a slurry, and stir it into the gravy during the last 5 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.