If you’re craving that ultimate comfort food that hugs you from the inside out, then you absolutely have to try this Creamy Cube Steak with Caramelized Onions in Rich Gravy Recipe. Picture tender, perfectly pounded cube steak bathing in a luscious, velvety gravy made even more irresistible with sweet, golden caramelized onions. Every bite bursts with layers of savory goodness and just the right touch of buttery richness, transforming a humble cut of meat into a soul-satisfying masterpiece that feels like a warm hug at the dinner table.
Ingredients You’ll Need
Gathering simple and heartfelt ingredients is all it takes to create a dish that’s bursting with flavor. Each item plays a vital role, from tenderizing and seasoning the steak to building that unbeatable, silky gravy and sweet onion topping that makes this recipe unforgettable.
- 4 cube steaks: The star of the show, tenderized for perfect texture and flavor absorption.
- 3 tablespoons flour: For coating the steaks, helping to develop a nice crust and thickening the gravy.
- 2 tablespoons olive oil: Adds a lovely richness to sear the meat without overpowering it.
- 3 tablespoons cold unsalted butter (separated): Enhances the gravy’s creaminess and helps caramelize the onions.
- 1 teaspoon brown sugar: Brings out the natural sweetness in the onions during caramelization.
- ¼ teaspoon black pepper: Perfect for gently seasoning the steaks with mild heat.
- ½ teaspoon salt: Essential to highlight all the savory flavors.
- ½ teaspoon garlic powder: Adds a subtle depth that complements the meat wonderfully.
- ½ teaspoon onion powder: For a concentrated onion flavor throughout the dish.
- ½ teaspoon chili powder: Just a hint of warmth to brighten the dish.
- ½ teaspoon paprika: Adds color and a mild smoky note to the flavor profile.
- 2 tablespoons cornstarch: Works magic as a thickener to give the gravy its luscious body.
- 1 cup chicken broth: Adds gentle savory undertones to the gravy.
- 1 cup beef broth: Builds deep, robust flavor that complements the steak perfectly.
- 1 beef bouillon cube (or 1 tsp better than bouillon): Boosts umami richness in the gravy base.
- 1 teaspoon onion powder (additional): Layers more onion goodness into the gravy.
- ½ teaspoon garlic powder (additional): Further enhances the savory depth.
- 1½ teaspoons Worcestershire sauce: Adds tangy complexity that elevates the gravy’s savoriness.
- 1 large yellow onion (sliced into ½ inch strings): The crown jewel for caramelization, giving sweetness and texture.
How to Make Creamy Cube Steak with Caramelized Onions in Rich Gravy Recipe
Step 1: Prepare the Seasoning Mix and Gravy
Start by blending your seasoning spices so they’re ready to give those cube steaks bold, comforting flavors. Whisk together cornstarch, chicken broth, beef broth, bouillon, onion and garlic powders, and Worcestershire sauce to create a smooth gravy base that will later thicken beautifully, tying the whole dish together.
Step 2: Tenderize and Season Your Cube Steaks
Even though cube steak is already tenderized, I always recommend pounding the meat further under plastic wrap—about half an inch thick—to get that melt-in-your-mouth texture and help it cook evenly. Pat the steaks dry, slather them with your seasoning mix, then coat them lightly in flour to form a delicious crust when seared.
Step 3: Sear the Steaks to Create Flavorful Fond
Heat olive oil in a skillet over medium-high heat, searing two steaks at a time for roughly three minutes on each side. This step locks in juices and creates the “fond” on the pan’s surface—the browned bits packed with flavor that will become the heart of your rich gravy. Set the steaks aside so they rest while you make the onions.
Step 4: Caramelize the Onions
Melt butter in the same pan and use a spatula to scrape up any fond left behind—this adds incredible depth. Toss in your sliced onions with brown sugar and let them cook gently for 15 to 25 minutes. Stir often and watch as they turn soft, sweet, and golden brown, slowly transforming into caramelized jewels that will elevate the entire dish.
Step 5: Combine and Simmer
Once your onions have reached their perfect softness, pour in the broth mixture and use your spatula to scrape and incorporate any remaining flavorful bits stuck to the pan. Bring it all to a boil then reduce to a simmer. Nestle the steaks back into the pan, spoon some gravy over them, and let everything cook together partially covered for five minutes until the gravy thickens and the steak is cooked through.
Step 6: Finish with Butter for Silky Perfection
For an indulgent finishing touch, remove the pan from heat and stir in two tablespoons of cold butter. This technique, called “monter au beurre,” adds a velvety sheen and luxurious texture to the gravy that turns your meal from great to unforgettable.
How to Serve Creamy Cube Steak with Caramelized Onions in Rich Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley brightens up the plate and adds color contrast. For an extra touch of flavor, crispy fried onions or a dash of cracked black pepper on top provide textural contrast and a hint of aroma that will make your taste buds tingle.
Side Dishes
This dish pairs beautifully with fluffy mashed potatoes which soak up every drop of that luscious gravy. Buttermilk biscuits offer a comforting buttery crumb that complements the cube steak perfectly, while simply roasted carrots or green beans add freshness and balance.
Creative Ways to Present
For a dinner party, serve the cube steaks on warm plates with a generous pile of caramelized onions over the top. Drizzle extra gravy around the edges for a restaurant-quality presentation. You can also spoon the steak and gravy over buttery egg noodles for a rustic yet elegant twist.
Make Ahead and Storage
Storing Leftovers
After your feast, store any leftovers in airtight containers and refrigerate for up to four days. The flavors actually meld over time, making reheated portions even more delicious.
Freezing
This creamy cube steak with caramelized onions in rich gravy recipe freezes well. Portion into airtight freezer-safe containers or heavy-duty freezer bags and freeze for up to three months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat or in the microwave, stirring occasionally to keep the gravy smooth and creamy. Add a splash of broth or water if it thickens too much during reheating to bring back that silky texture.
FAQs
Can I use other cuts of beef instead of cube steak?
Absolutely! While cube steak is perfect for tenderizing and quick cooking, you can use thin-sliced round steak or sirloin. Just be sure to pound it to achieve tenderness, as these cuts can sometimes be tougher.
How long should I caramelize the onions for best results?
Caramelization takes time and patience; around 15 to 25 minutes on medium-low heat is ideal. Stir frequently to prevent burning and allow the natural sugars to develop that rich, golden color and sweet flavor.
Is there a way to make this recipe gluten-free?
Yes! Use gluten-free flour or cornstarch for coating the steaks and thickening the gravy, and ensure your beef broth and Worcestershire sauce are gluten-free. This way, everyone can enjoy this delicious recipe safely.
Can I prepare this recipe in a slow cooker?
You sure can! Season and flour the steaks as directed, then layer them with onions and gravy mixture in your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until tender and flavorful.
What side dishes go best with this creamy cube steak with caramelized onions in rich gravy recipe?
Mashed potatoes are a classic choice, but creamy polenta, buttered noodles, or crusty bread also work wonderfully. Adding roasted or steamed veggies like green beans or carrots rounds out the meal for a comforting family dinner.
Final Thoughts
This Creamy Cube Steak with Caramelized Onions in Rich Gravy Recipe is one of those timeless classics that never fails to deliver pure comfort and satisfaction. Whether you’re cooking for family, friends, or just treating yourself, it’s a dish that feels lovingly nostalgic yet delightfully elegant. I encourage you to try making it soon—you’ll wonder why you didn’t start sooner!
Print
Creamy Cube Steak with Caramelized Onions in Rich Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Cube Steak Recipe features tenderized cube steaks cooked in a rich, flavorful onion gravy. The steaks are seared to develop a beautiful crust, then simmered in a homemade gravy made from beef and chicken broth, spices, and sautéed onions. Perfectly paired with mashed potatoes, buttermilk biscuits, and roasted vegetables, this comforting dish is great for a hearty family meal.
Ingredients
Meat and Seasoning
- 4 cube steaks
- 3 Tablespoons flour
- 1 teaspoon brown sugar
- 1/4 teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
Cooking and Gravy Ingredients
- 2 Tablespoons olive oil
- 3 tablespoons cold unsalted butter (separated)
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 1 cup beef broth
- 1 beef bouillon cube (or 1 tsp better than bouillon)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons Worcestershire sauce
- 1 large yellow onion (sliced into ½ inch strings)
Instructions
- Slow Cooker Instructions: See the notes section below for alternative slow cooker preparation if desired.
- Seasoning Prep: Combine the meat seasoning mix (brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, paprika) in a small bowl and set aside.
- Gravy Prep: In a medium bowl, whisk together cornstarch with chicken and beef broth until smooth. Add the beef bouillon cube, onion powder, garlic powder, and Worcestershire sauce. Whisk to combine and set aside.
- Meat Prep: Place a piece of saran wrap over each cube steak. Pound each steak using the rough end of a meat tenderizer until about ½ inch thick to enhance tenderness and texture.
- Season the Steaks: Pat the steaks dry with paper towels. Rub the prepared seasoning mix evenly on both sides, then coat each steak with flour, tapping off the excess flour.
- Sear the Steaks: Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add two steaks at a time and sear for approximately 3 minutes per side until golden brown. Adjust heat and add more oil as needed. Remove steaks and place on a plate to rest.
- Prepare Pan Fond: Keep the browned bits (fond) in the pan for flavor. If there are any burnt spots, carefully wipe them off with a damp paper towel without removing the fond.
- Sauté Onions: Melt 2 tablespoons of butter in the skillet over medium heat. Add sliced onions and toss them to coat in butter and fond. Cook onions for 15–25 minutes, stirring frequently until soft and nearly caramelized.
- Make Gravy: Pour the prepared broth and cornstarch mixture into the skillet. Use a silicone spatula to scrape the bottom and sides of the pan to release any remaining fond. Bring mixture to a boil, then reduce heat to a simmer.
- Simmer Steaks with Gravy: Return the seared steaks and any accumulated juices to the skillet. Spoon some of the gravy over each steak. Cover the pan partially and simmer for about 5 minutes until the gravy thickens and the meat is cooked through.
- Finish with Butter: For a velvety finish, remove the skillet from heat and stir in the remaining 2 tablespoons of cold butter until melted. This technique, called “monter au beurre,” enriches the gravy.
- Serve: Serve the cube steaks hot with the onion gravy. Recommended sides include mashed potatoes, buttermilk biscuits, and roasted carrots or green beans.
Notes
- For slow cooker preparation, sear the steaks as directed, then layer steak and onions in the slow cooker. Pour gravy mixture over and cook on low for 6–7 hours or high for 3–4 hours until meat is tender and gravy thickened.
- Pounding the cube steak thinner enhances tenderness and cooks evenly.
- Be sure to stir onions frequently to prevent burning while achieving a soft, caramelized texture.
- Adjust seasoning in gravy to taste, adding salt or Worcestershire sauce as preferred.
- Use fresh beef and chicken broth for best flavor rather than canned or powdered versions.
- Removing burnt bits but keeping fond ensures a clean taste without bitterness.
