When you’re on a budget, cubed steak is an attractive choice. It’s made using top sirloin or top round steak. It gets tenderized right away because it starts a little harder. Tenderizing causes the muscle fibers to break down. Salisbury steak can also be made using cubed steak. The adaptability of this cut is incredible, even though tenderizing it takes a few additional seconds.
For this homey recipe, I like to use cube steak. This is the place to go if you’re on a budget yet have a strong desire for steak. It has the flavor of a nice sirloin but is less expensive. Cube steak with onion gravy is the dinner I cook when I’m short on time yet hungry. I serve it with mashed potatoes and fresh peas as a side dish.
Ingredients:
½ pound cube beef that has been tenderized before cooking
beef broth (14 ounces)
1 1/3 cup flour
½ tsp garlic salt
Season with salt and pepper to taste.
1 big sliced onion
½ cup oil (vegetable)
1 packet onion soup mix (dry)
Instructions:
FIRST STEP:
Combine the flour, pepper, and garlic salt on a small plate.
Both sides of the cube steak should be floured.
THE NEXT STEP:
Heat the oil in a big pan and fry the cube steaks for 5 minutes on each side over medium-high heat.
Remove the meat from the pan and put it aside.
THE FINAL STEP:
Combine the onion, broth, and onion soup mix in a large mixing bowl. Scrape the browned pieces off the bottom of the pan.
Add some of the flour leftovers from the dredging operation to thicken the gravy even more.
FINAL STEP:
Bring to a low boil, then reduce to low heat and cook until the onions are tender.
Return the steaks to the skillet and turn them over to coat and warm both sides.
