Cube Steaks and Gravy - Spend With Pennies

This affordable and easy cube steak recipe with onion balsamic gravy has a rich and savory flavor.

Simple beef cube steaks are lightly fried and then smothered in a savory onion gravy. It’s the ultimate comfort food served over mashed potatoes or nooles.

pot of Cube Steaks with Balsamic Onion Gravy

The slow braising makes the steak tender and infused with savory flavorings.
The rich and robust gravy is balanced by the red wine, broth, balsamic, and Dijon.
It combines sweet and tangy flavors.
Caramelized onions add a little sweetness to the overall dish.
The rich layered flavors and tender texture combine perfectly with the unique ingredients in the sauce.

ingredients to make Cube Steaks with Balsamic Onion Gravy

What You’ll Need Cube Steaks & Gravy

Cube Steaks: Cube steaks are a lean cut of beef that comes from the top or bottom round and are also known as ‘cubed,’ ‘Swiss,’ or ‘minute steaks’. They’re a tough cut of meat that is usually pre-tenderized so cooking them is super easy! If you can’t find cube steaks, use round steaks and tenderize them with a meat tenderizer or mallet.

Onions: Use yellow or white onions to add lots of flavor to the gravy. The onions should be softened without browning.

Gravy: Rich and full-bodied this gravy has a bit of balsamic for a boost of flavor. Use extra broth if you prefer to omit the wine and feel free to add Italian seasonings if desired.

Variations

Bulk up the gravy with some bacon crumbles, sauteed garlic mushrooms, broccolini or toss in a bag of frozen vegetable medley if desired.

coating steak with flour to make Cube Steak with Balsamic Onion Gravy

cooked steaks to make Cube Steak with Balsamic Onion Gravy

How to Make Cube Steaks and Gravy

Dredge steaks in flour and seasonings and brown. Set aside.
Cook onions in oil and deglaze the pot with red wine.
Stir in the remaining ingredients (except cornstarch).
Transfer the steaks to a plate and bring the gravy to a boil on the stovetop.
Whisk in cornstarch slurry and simmer. Serve.

For perfectly tender cube steaks, cook them low and slow, adding more time to Step 5 if needed. This recipe can be made in a frying pan and transferred to a casserole dish for baking.

Storing Cube Steak

Leftover cube steaks with gravy can be kept in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave or on the stovetop. Freeze portions in quart-sized zippered bags for up to one month and thaw overnight in the refrigerator.

Side Dishes for Cube Steak

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Cube Steaks

Cube steak is cooked low and slow in the oven with a savory balsamic onion gravy.

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

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Preheat the oven to 350°F.
On a shallow dish or plate, combine flour, kosher salt, and pepper. Lightly coat each cube steak with the seasoned flour mixture, shaking off any excess.
In a 4qt Dutch oven, heat the oil over medium heat. Brown the cube steaks for 2 minutes on each side (adding additional olive oil if needed) or until lightly browned. Remove from the Dutch oven and set aside.
Add the butter to the Dutch oven and cook the onions over medium heat until tender. Add the wine, scraping up any brown bits, and simmer over medium heat until reduced by half.
Add the beef broth, vinegar, Dijon mustard, and rosemary and stir to combine. Add the browned steaks, cover, and place in the oven. Bake covered for 2 ½ to 3 hours or until fork-tender. Halfway through cooking, add 1 more cup of broth if needed to ensure the meat is covered with liquid.
Place the Dutch oven on the stovetop and transfer the steaks to a plate. Loosely cover with foil.
Turn the stove on to medium-high heat and bring the gravy to a boil.
In a small bowl, mix cornstarch with 1 tablespoon water. Whisk the cornstarch mixture into the gravy, stirring until thickened. Taste and add additional salt and pepper if desired.
Serve over mashed potatoes or egg noodles.

Cook the steak low and slow for the best results. A higher temperature won’t tenderize the meat as well.
If the cube steaks are not tender, they need more cooking time to continue to cook and break down tough tissues. Cover them back up and cook another 20-30 minutes.
For a thicker gravy mix equal parts cornstarch and water and drizzle into the simmering liquid to reach desired consistency.
No dutch oven? Brown the steaks in a large skillet and transfer to a casserole dish. Prepare the sauce in the same skillet and add to the casserole dish. Cover with a lid or aluminum foil and bake as directed.
Keep leftovers in an air-tight container in the fridge for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course

Cuisine American

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