Description
Cube Steak with Balsamic Onion Gravy
Ingredients
4 cube steaks
2 tablespoons olive oil
1 large onion (sliced)
3 cloves garlic (minced)
1/4 cup balsamic vinegar
2 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour
1 teaspoon dried thyme
Salt and pepper to taste
Fresh rosemary (for garnish)
Directions
Season the cube steaks with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the steaks for 3-4 minutes per side until browned. Remove and set aside.
Add sliced onions to the skillet and cook for 5-7 minutes until caramelized.
Stir in garlic and cook for 1 minute.
Pour in balsamic vinegar, scraping the pan to deglaze.
Whisk flour into the beef broth, then add to the skillet along with Worcestershire sauce and thyme.
Simmer for 5 minutes until the gravy thickens.
Return the steaks to the skillet and cook for another 5 minutes, spooning gravy over the steaks.
Garnish with fresh rosemary and serve hot.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 380 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, pat your cube steaks dry with a paper towel—this ensures a good sear. Season generously on both sides. In your hot skillet, sear the steaks without moving them for a full 3-4 minutes to develop a deep brown crust. After removing them, add the onions. A key step is to let them cook undisturbed for a few minutes to start caramelizing before stirring. When adding the balsamic vinegar, let it bubble and reduce for about 30 seconds to cook off the sharpness. For a lump-free gravy, ensure your beef broth is cool or at room temperature when you whisk in the flour. Return the steaks to the thickened gravy and let them simmer gently to reheat and soak up the flavors.
Serving Suggestions
This rich and savory dish pairs beautifully with sides that can soak up the delicious gravy. Creamy mashed potatoes are a classic choice. For a lighter option, try it over a bed of buttered egg noodles or polenta. Steamed green beans, roasted carrots, or a simple arugula salad with a lemon vinaigrette provide a fresh contrast. Don’t forget a slice of crusty bread to mop up every last bit of the balsamic onion gravy from your plate.
How-to Summary
Quick summary: Season and sear steaks, then set aside. Caramelize onions in the same pan, add garlic, then deglaze with balsamic vinegar. Whisk flour into broth, add to pan with Worcestershire and thyme to create gravy. Return steaks to the gravy, simmer until heated through, and garnish with rosemary.
Frequently Asked Questions
Can I use a different type of vinegar?
Balsamic vinegar is recommended for its sweetness and complexity, but in a pinch, red wine vinegar mixed with a teaspoon of brown sugar can work.
How can I make the gravy thicker?
Create a slurry by mixing an extra tablespoon of flour with 2 tablespoons of cold water. Whisk it into the simmering gravy and cook for 2-3 more minutes.
What can I use instead of cube steak?
Thinly pounded round steak or chuck steak will work. For a more tender option, try using minute steaks.
How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth to refresh the gravy.
Is this recipe freezer-friendly?
Yes. Cool completely and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating on the stovetop.
Common Mistakes to Avoid
- Crowding the Pan: Sear steaks in batches if your skillet is small to avoid steaming them.
- Underseasoning: Cube steak needs a good amount of salt and pepper. Season both the meat and the gravy to taste.
- Adding Flour to Hot Liquid: Always whisk flour into cold or room-temperature broth first to prevent lumps in your gravy.
- Rushing the Onions: Allow the onions time to fully soften and caramelize; this builds the gravy’s foundational flavor.
- Overcooking the Steaks: The second simmer in the gravy is just to heat them through. Prolonged cooking can make the steaks tough.
Conclusion
This Cube Steak with Balsamic Onion Gravy transforms an economical cut of meat into a deeply flavorful, comforting meal that feels special. The combination of savory beef, sweet caramelized onions, and tangy balsamic creates a restaurant-quality sauce in one pan. With the detailed steps and tips provided, you can confidently avoid common pitfalls and achieve a perfect result. It’s a reliable, impressive recipe that proves great home cooking doesn’t have to be complicated or time-consuming. Enjoy this hearty dish with your favorite sides for a truly satisfying dinner.