Cube Steaks
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
6 servings
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Calories
417 kcal
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Course
Main Course, Dinner
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Cuisine
American
Cube Steaks
Description
This Cube Steaks recipe begins by seasoning and coating the meat with a flour mixture, then searing the steaks briefly in olive oil to develop a light crust. Onions are sautéed in butter until tender before deglazing the pan with red wine, reducing it to intensify flavor.
The braising liquid combines beef broth, balsamic vinegar, Dijon mustard, and rosemary, creating a tangy and herbaceous sauce. Cube steaks are added back to the Dutch oven, covered, and baked in the oven for 2.5 to 3 hours or until fork-tender, with additional broth added mid-cook to maintain moisture.
Once cooked, the steaks are removed and the sauce can be thickened with cornstarch slurry if desired. The dish yields tender beef with a savory, slightly tangy gravy, suitable for serving over mashed potatoes, rice, or hearty sides.
Notes explain adjustments for cooking without a Dutch oven and reheating or storage methods to maintain the steaks' tenderness.
Ingredients
- 2 pounds cube steak
- ⅓ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 large onion sliced into ¼" rings, yellow
- ½ cup red wine or beef broth
- 3-4 cups beef broth + 1 cup, not low sodium
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 prigs rosemary or ½ teaspoon dried crushed rosemary, fresh
- 1 tablespoon cornstarch or as needed
Instructions
- Preheat the oven to 350°F.
- On a shallow dish or plate, combine flour, kosher salt, and pepper. Lightly coat each cube steak with the seasoned flour mixture, shaking off any excess.
- In a 4qt Dutch oven, heat the oil over medium heat. Brown the cube steaks for 2 minutes on each side (adding additional olive oil if needed) or until lightly browned. Remove from the Dutch oven and set aside.
- Add the butter to the Dutch oven and cook the onions over medium heat until tender. Add the wine, scraping up any brown bits, and simmer over medium heat until reduced by half.
- Add the beef broth, vinegar, Dijon mustard, and rosemary and stir to combine. Add the browned steaks, cover, and place in the oven. Bake covered for 2 ½ to 3 hours or until fork-tender. Halfway through cooking, add 1 more cup of broth if needed to ensure the meat is covered with liquid.
- Place the Dutch oven on the stovetop and transfer the steaks to a plate. Loosely cover with foil.
- Turn the stove on to medium-high heat and bring the gravy to a boil.
- In a small bowl, mix cornstarch with 1 tablespoon water. Whisk the cornstarch mixture into the gravy, stirring until thickened. Taste and add additional salt and pepper if desired.
- Serve over mashed potatoes or egg noodles.
Notes
- Slow, low-temperature cooking is essential to tenderize cube steaks and break down tough fibers.
- If the steaks remain tough after baking, cover and cook for an additional 20-30 minutes to further tenderize.
- To thicken the gravy, mix equal parts cornstarch and water and add gradually to the simmering liquid until desired thickness is reached.
- If a Dutch oven is unavailable, brown the steaks in a skillet and transfer to a casserole dish; prepare the sauce in the skillet and add to the dish before baking covered.
- Leftovers keep well refrigerated in an airtight container for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417 | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 35g | 70% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 552mg | 23% |
| Potassium | 862mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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