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Creamy Garlic Rosemary Cube Steak with Onion Gravy Recipe

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3.9 from 3 reviews

This classic Cube Steak recipe features tenderized beef steaks dredged in a seasoned flour mixture and pan-fried to golden perfection. They’re then served with a rich caramelized onion and rosemary gravy simmered in beef broth and sherry vinegar, making for a comforting, flavorful meal perfect for a family dinner or weekend treat.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

For the Steaks

  • ⅓ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper (or to taste)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 4 cube steaks (about 4 ounces each)
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter (⅛ stick)

For the Gravy

  • 2 tablespoons unsalted butter (¼ stick)
  • 1 yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh rosemary
  • 1 cup low-sodium beef broth
  • 1-2 tablespoons sherry vinegar (to taste)
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 teaspoon cornstarch + 1 teaspoon cool water (optional, for thickening gravy)

Instructions

  1. Whisk the coating: In a shallow bowl, whisk together the all-purpose flour, kosher salt, black pepper, garlic powder, and onion powder until well combined.
  2. Dredge the steaks: Coat each cube steak evenly in the seasoned flour mixture, shaking off any excess to prevent clumping during cooking.
  3. Cook the steaks: Heat the vegetable oil and 1 tablespoon of unsalted butter in a large skillet over medium heat until melted and hot. Add the coated cube steaks and cook for 3-4 minutes on each side, until golden brown. Remove the steaks from the pan and set aside to keep warm.
  4. Caramelize the onions: To the same pan, melt the remaining 2 tablespoons of butter. Add the thinly sliced onions and cook over medium heat, stirring often, for about 10-12 minutes until the onions are softened and beginning to caramelize, developing a sweet flavor and golden color.
  5. Add garlic and rosemary: Stir in the minced garlic and fresh rosemary, cooking and stirring for about 60 seconds until fragrant.
  6. Simmer the gravy: Pour in the beef broth and sherry vinegar, stirring to combine. Bring the mixture to a simmer and cook uncovered for 5-7 minutes, stirring occasionally, until the sauce reduces slightly and flavors meld together. Taste and season with additional salt and pepper as desired.
  7. Thicken the gravy (optional): If you prefer a thicker gravy, mix the cornstarch with cool water in a small bowl to create a slurry. Remove the pan from heat, whisk in the slurry, then return to heat and stir constantly until the sauce thickens and begins to simmer.
  8. Combine and serve: Return the cooked cube steaks to the pan and spoon the rich onion gravy over them. Warm through for a minute, then serve promptly while hot.

Notes

  • Using low-sodium beef broth helps control the saltiness of the dish, letting you season to taste at the end.
  • For a stronger herb flavor, try adding a sprig of fresh rosemary to the pan while simmering, removing before serving.
  • Sherry vinegar adds a nice tangy brightness; if unavailable, a splash of red wine vinegar or balsamic vinegar can be substituted.
  • Be careful not to overcook the cube steaks to maintain tenderness—monitor cooking time closely.
  • The optional cornstarch slurry ensures a beautifully thickened gravy if desired.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://monicarecipes.com/creamy-garlic-rosemary-cube-steak-with-onion-gravy-recipe/