Description
A hearty and comforting Southern-style dish featuring tender cube steak smothered in savory onions and gravy, served over fluffy rice.
Ingredients
- 1½ lb cube steak (6–8 pieces)
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tbsp cornstarch (optional, for thickening)
- 2 cups cooked white or brown rice
Instructions
- Season cube steak with salt and pepper and dredge in flour, shaking off excess.
- Heat oil in a large skillet over medium-high heat. Brown steaks 2–3 minutes per side until golden; remove and set aside.
- Add onion to skillet; sauté until softened, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
- Pour in beef broth, scraping up browned bits. Stir in Worcestershire sauce and thyme.
- Return steaks to pan, reduce heat to medium-low, cover, and simmer 20 minutes, until meat is tender.
- If gravy seems thin, mix cornstarch with a little water to form a slurry and stir into gravy; cook 2–3 minutes until thickened.
- Serve steaks smothered with gravy and onions over cooked rice.
Notes
- For richer flavor, substitute half the beef broth with red wine.
- Add sliced mushrooms with onions for extra depth.
- Serve with a side of steamed vegetables or a green salad to balance the meal.