Smothered cubed steаk brings back memories of big Sunday dinners at grandma’s house . This hearty dish uses tender cubed steаk that’s first seared in a hot pan , then smothered in a rich gravy made with sautéed onions and beef broth . You can’t help but dig in as the meat soaks up all that good flavor . Folks usually plate it with creamy mashed potatoes or fluffy rice , making every bite feel like a warm hug from home .
What makes this recipe a hit isn’t just its taste , but how simple it is to pull together . Even if you’re not too savvy in the kitchen , you can still whip up smothered cubed steаk in under an hour . By dunking the steak in gravy , you get layers of flavor that you can tweak to your liking — maybe a splash of Worcestershire sauce or extra garlic . No matter if you’re a kitchen pro or just starting out , this recipe invites you to mess around and add your own spin .
What is Cubed Steak?
Cubed steak is just a tougher cut of beef — usually round or chuck — that’s been tenderized with a machine that makes little indentations in the meat . Those dimples break down the fibers so the steak cooks faster and soaks up flavor better . This cut got popular during the Great Depression when people had to stretch their budgets . Tenderizing cheaper cuts let families enjoy a steak dinner without spending much . Today , it’s still prized for how versatile and tasty it can be , especially when smothered in gravy .
Ingredients for Smothered Cubed Steak
Here’s what you’ll need to make this comfort meаl :
- Cubed steаk: 1–2 pounds (look for good color and marbling)
- Salt, pepper, garlic powder for seasoning
- Onions: 1–2 medium , sliced thin
- Beef broth or gravy: 2–3 cups (low-sodium works if you care about salt)
- Oil or butter: for searing and sautéing
- Optional sides: rice or mashed potatoes
Pick steaks that look bright pink-red with little streaks of fat . That fat , or marbling , keeps the meat tender and juicy when you cook it .
Directions for Making Smothered Cubed Steak
Follow these steps to get it just right :
1. Prep the Steak
Season both sides of the cubed steаk with salt , pepper , and garlic powder . Let it rest 10–15 minutes at room temp so it cooks evenly .
2. Sear the Meat
Heat a large skillet over medium-high heat and add oil or butter . When it’s hot , add the steak in batches so the pan isn’t crowded . Sear each piece 3–4 minutes per side until you see a nice brown crust . Move the steaks to a plate and set aside .
3. Make the Gravy
Lower heat to medium and toss in the sliced onions . Sauté about 5–7 minutes until they’re soft and lightly browned . Scrape up browned bits from the pan for extra flavor . Pour in the beef broth or gravy and stir well . Let it come to a gentle simmer .
4. Simmer and Serve
Put the seared cubed steаk back into the skillet and spoon gravy over each piece . Cover and let it simmer 15–20 minutes so the meat gets tender and soaks up the sauce . Serve hot over rice or mashed potatoes , spooning on all the onions and gravy .
Tips for Perfect Smothered Cubed Steak
- Always taste the gravy and adjust salt or pepper before serving .
- Keep heat at medium-high for a good crust , but turn it down if things start to burn .
- If you need a shortcut , cook everything in a slow cooker on low for 6–8 hours .
- Store leftovers in an airtight container in the fridge up to 3 days ; reheat in a pan with a splash of broth .
Variations on Smothered Cubed Steak
- Use mushroom gravy instead of plain beef broth for a different twist .
- Add veggies like bell peppers or mushrooms when you sauté the onions .
- Try an Instant Pot method : sear, then pressure cook on high for 20 minutes .
- Serve over biscuits or with a side of collard greens for extra Southern flair .
Nutritional Information
- Calories: about 300–400 per serving (depends on sides)
- Protein: 30–35 grams
- Fats: 15–20 grams
- Carbs: varies by side (potatoes or rice)
- Tip: use lean cuts and add more veggies to lighten it up .
FAQs
- What sides go best? Mashed potatoes or rice are classics , but biscuits work too .
- Can I use a slow cooker? Sure — sear first , then cook on low for 6–8 hours .
- How long to cook cubed steak? About 15–20 minutes simmering until it’s tender .
- Can I swap chicken? Yes , just adjust cooking time since chicken cooks faster .
- How to tenderize other cuts? Marinades with vinegar or lemon juice can help too .
Conclusion
Smothered cubed steаk is easy , tasty , and full of comfort . With just a few simple steps you get a juicy steak covered in savory gravy and onions . Whether you stick to the classic recipe or try a fun variation , this dish never fails to fill bellies and make people smile . Give it a go and see how you like to put your own spin on a true Southern favorite !
Smothered Cubed Steak
Equipment
- 1 heavy skillet or frying pan
- 1 tongs or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 whisk
- 1 cutting board
Ingredients
- 4 6-ounce cubed steaks
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 3 tablespoons vegetable oil
- 1 medium onion, sliced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Season the cubed steaks with salt and black pepper, then dredge each steak in flour, shaking off the excess.
- Heat the vegetable oil in a heavy skillet over medium heat. When hot, add the cubed steaks and cook for about 4-5 minutes on each side until browned. Remove the steaks from the skillet and set aside.
- In the same skillet, add the sliced onion and mushrooms. Sauté for about 5-7 minutes, until the onion is translucent and the mushrooms are tender.
- Stir in the beef broth, Worcestershire sauce, garlic powder, and onion powder. Bring the mixture to a gentle simmer.
- Return the cubed steaks to the skillet, nestling them into the gravy. Cover and simmer for about 20 minutes, allowing the flavors to meld and the steaks to become tender.
- Taste and adjust seasoning if necessary before serving.
- Serve the smothered cubed steak over mashed potatoes or rice for a complete meal.
