Cooked in a balsamic sauce with golden onions, cube steaks become extremely soft and flavorful when cooked slowly.
It’s simple to upgrade a budget-friendly beef chop into a gourmet dish.
Describe Cube Steak.
Minute steak or cubed Cube Steak with Balsamic Onion Gravy are other names for cube steak.
It is a more affordable cut of beef that is taken from the top or bottom round and resembles ground beef despite being a single piece of flesh.
It has been mechanically flattened and tenderized, giving it the texture you see in the image below that resembles small “cubes,” therefore the name.
I prepare cube steak in the oven like in this recipe, in a pan in a hurry, or in the crock pot.
Even the renowned “chicken fried steak” can be made with minute steak by battering it. It’s a tasty cut of beef that, when cooked slowly and thoroughly, may become incredibly soft.
STEAK Use cube steak for this meal since it is tasty and cooks perfectly tender using the technique described in this recipe. Round steak is a decent substitute if you don’t have cube steaks on hand.
ONIONS What could be more delicious than a steak covered in a rich gravy prepared from onions? While cooking, onions should be softened but not over-browned.
ALMIGHTY GRAVY Red wine, beef broth, and a variety of flavorful herbs and spices are used to make the sauce or gravy.
It’s quite simple and has a different flavor from the beef onion gravy we often use in our recipe for beef tips. Simply replace the wine with more beef broth for a version without wine.
Preparing cube steak with gravy
This tasty supper may be prepared in just a few simple steps:
- Dredge (also known as lightly sprinkle) steaks in flour, then sear them on both sides.
- Butter and wine are used to cook and reduce onions.
- Re-add the steaks to the pan along with the rest of the ingredients, excluding the cornstarch.
- Bake slowly in the oven (per the recipe below).
- Once it is finished cooking, the broth will be wonderful and flavorful and may be thickened into gravy using a cornstarch slurry.
This meal tastes fantastic when spooned over egg noodles, mashed potatoes, or garlic mashed potatoes.
Tender Cube Steak Recipe Advice
For the finest results, cook the steak slowly and low. This recipe won’t work at a higher temperature.
Your cube steaks probably need a longer cooking time if they are not yet tender so that the tough tissues can be broken down. Recover them and cook them for an additional 20 to 30 minutes.
Dutch oven absent? The sauce and steaks are cooked on the stovetop before being transferred to a casserole dish (with a lid!) and baked.
- 2 pounds cube steaks
- ⅓ cup flour
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 large onions sliced into ¼” rings
- ½ cup red wine or beef broth
- 3-4 cups beef broth + 1 cup, not low sodium
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon rosemary chopped
- salt and black pepper to taste
- 1 tablespoon corn starch
- Set the oven to 350°F.
- In a wide dish, stir together the flour, salt, and pepper. Put the meat through the flour/butter mixture.
- In a Dutch oven, warm the olive oil over medium heat. Cook the steaks on all sides (adding additional olive oil if needed). Place aside.
- In a Dutch oven, melt the butter, saute the onions in it until they are soft, then add the wine and cook it until it has reduced. Add browned steaks on top.
- Add everything else except the cornstarch. Place in the oven with a cover on. Cook for 2 12 to 3 hours, or until tender when prodded. Add one extra cup of broth halfway through cooking so that the meat is completely submerged in liquid.
- Take the Dutch oven out of the oven, take the steaks out, and put them on a foil-covered dish.
- 1 tablespoon of water and cornstarch should be combined. Bring the pot’s liquid to a boil. Cornstarch slurry should be added and stirred until thickened.
- Over mashed potatoes, please.
- For the finest results, cook the steak slowly and low. This recipe won’t work at a higher temperature.
- Your cube steaks probably need a longer cooking time if they are not yet tender so that the tough tissues can be broken down. Recover them and cook them for an additional 20 to 30 minutes.
- Dutch oven absent? The sauce and steaks are cooked on the stovetop before being transferred to a casserole dish (with a lid!) and baked.