5.0 from 303 votes
Cube Steaks
Cube steak is cooked low and slow in the oven with a savory balsamic onion gravy.
Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 6 servings
Calories: 417 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 2 pounds cube steaks
- ⅓ cup all purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 large yellow onions sliced into ¼" rings
- 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 fresh Rosemary or ½ teaspoon dried crushed rosemary
- 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.
Cup of Yum
Notes
- Cook the steak low and slow for the best results. A higher temperature won't tenderize the meat as well.
- If the cube steaks are not tender, they need more cooking time to continue to cook and break down tough tissues. Cover them back up and cook another 20-30 minutes.
- For a thicker gravy mix equal parts cornstarch and water and drizzle into the simmering liquid to reach desired consistency.
- No dutch oven? Brown the steaks in a large skillet and transfer to a casserole dish. Prepare the sauce in the same skillet and add to the casserole dish. Cover with a lid or aluminum foil and bake as directed.
- Keep leftovers in an air-tight container in the fridge for up to 4 days.
Nutrition Information
Calories
417
(21%)
Carbohydrates
13g
(4%)
Protein
35g
(70%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
119mg
(40%)
Sodium
552mg
(23%)
Potassium
862mg
(25%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
120IU
(2%)
Vitamin C
4mg
(4%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 417
% 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.