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Smothered Cubed Steak

Smothered cubed steak is a comforting and hearty dish featuring tender cubed steak smothered in a rich onion and gravy sauce, perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large skillet
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 wooden spoon or spatula
  • 1 plate for resting cooked steak
  • 1 mixing bowl

Ingredients
  

  • 1 pound cubed steak You can use tenderized round steak or another cut of beef if cubed steak is unavailable.
  • 1 cup onion, sliced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • ½ cup all-purpose flour For dredging the steak.
  • ¼ cup vegetable oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • optional chopped parsley For garnish.

Instructions
 

  • Season the cubed steak with salt, pepper, and paprika on both sides. Dredge the steak in flour, shaking off any excess.
  • Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the cubed steak in batches, browning on both sides for about 3-4 minutes per side. Remove the cooked steak and set it aside on a plate.
  • In the same skillet, add the sliced onions and cook until they become soft and slightly caramelized, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
  • Sprinkle the remaining flour into the skillet with the onions and garlic, stirring to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
  • Gradually whisk in the beef broth, ensuring there are no lumps. Add Worcestershire sauce and dried thyme, stirring well.
  • Return the cubed steak to the skillet. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, allowing the steak to absorb the flavors and become tender.
  • Taste the gravy and adjust seasoning if necessary. If you prefer a thicker gravy, let it simmer uncovered for a few additional minutes.
  • Serve the smothered cubed steak hot, garnished with chopped parsley if desired. Enjoy it with your favorite sides.

Notes

You can use tenderized round steak or another cut of beef if cubed steak is unavailable.
For a little heat, add a pinch of cayenne pepper or crushed red pepper flakes to the gravy.
This dish can be made in advance and reheated; the flavors often improve with a little resting time.