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Cube Steaks with Gravy

Here's a hearty home-style dinner your family will love after a busy day. The slow-cooked beef is wonderful served over mashed potatoes or noodles. —Judy Long, Limestone, Tennessee
  • Total Time
    Prep: 15 min. Cook: 8-1/2 hours
  • Makes
    6 servings

Ingredients

  • 1/3 cup all-purpose flour
  • 6 beef cube steaks (4 ounces each)
  • 1 tablespoon canola oil
  • 1 large onion, sliced and separated into rings
  • 3 cups water, divided
  • 1 envelope brown gravy mix
  • 1 envelope mushroom gravy mix
  • 1 envelope onion gravy mix
  • Hot mashed potatoes or cooked noodles

Directions

  • Place flour in shallow dish. Add steaks, 1 or 2 at a time, and turn to coat completely.
  • In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a 3-qt. slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender.
  • In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve over mashed potatoes or noodles.

Cube Steaks with Gravy Tips

What is cube steak?

Cube steak is a cut of meat that has already been tenderized and pounded with a meat mallet or machine. The "cube" in cube steak refers to the small, cube-shaped indentations in the meat made by the tenderizer.

What is the best way to tenderize cube steak?

Cube steak already comes “tenderized,” but using the right cooking method is the best way to keep cube steak tender and juicy. Lock in those juices by pan-searing, braising, or sauteing for the best results! If you’re grilling, consider using a tasty marinade recipe to make it extra tender and flavorful.

What can I use instead of cube steak?

If you need a substitute for cube steak, you can use any type of beef steak and pound it out yourself with a meat mallet to ¼-inch thickness. Some good choices are top round steak or sirloin as cube steak alternatives. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant
Nutrition Facts
1 each: 245 calories, 7g fat (2g saturated fat), 64mg cholesterol, 850mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 29g protein.

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Reviews

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Average Rating:
  • Deena
    Sep 4, 2020

    OMG this is so so good. Add some mushrooms

  • Bridgett
    Feb 21, 2020

    I followed this recipe to the “T”. It was a hit!!! Jokingly, my husband said after making this, he’s going to keep me around a little longer. Lol!!

  • wagondorfer
    Dec 23, 2019

    Very good.

  • Amy
    Sep 26, 2019

    No comment left

  • doranne
    Sep 16, 2019

    I use tomato juice instead of brown gravy. I dredge the meat in flour and then brown in pan along with onions and green peppers. After browning I add the tomato juice and let simmer for an hour. I serve with rice. My family loves it.

  • Debi
    Sep 16, 2019

    I've made this several times, always delicious, a family favorite. I use a low sodium gravy mix. Have not found an artificial flavor or too much sodium. I did try Janet's suggestions (Jul 21, 2019) the cube steaks were not tender in 30 minutes. I'll stick with the original recipe.

  • tammilinnf
    Aug 25, 2019

    This is exactly like my grandmother made for Sunday dinner when I was a kid! I've made it using the packets of gravy as well as making my own roux gravy and to me, there isn't much difference in taste. I do, howeve, use the whole mushroom and only half the brown and only half the onion mixes. This is perfect served with mashed potatoes, veg and rolls.

  • Janet
    Jul 21, 2019

    This was known as "Swiss steak" when I was growing up, and was a staple on our dinner table--my mom's recipe, however, had way less sodium that this one does, ie 4000 mg of sodium from the 3 packages of gravy mix. You can halve that by using a couple of beef bouillon cubes or tsp of bouillon granules, and some instant flour to thicken the gravy--which is one of the easiest things to make. If you want mushroom flavor, slice and add some, or whirl a few in your blender or food processor as part of the cooking liquid. I'm going to even go a step further--this recipe only takes 10 minutes prep and 30 minutes simmering on the stove top, so if you--like me--rarely have morning time to start the crock pot, it doesn't take all that long on the back end. Brown the steaks when you get in from work, throw the onions and water into the skillet, and simmer for half an hour while you put out the family fires and start the potatoes, and fix a veggie side and/or salad. Thicken the gravy a few minutes before you are ready to serve. I downstarred to 4 because of the packaged gravy mix with added sodium and about $3.50-$4 unnecessary cost.

  • Bunny_k2
    Feb 14, 2019

    No comment left

  • Sharon
    Feb 8, 2019

    Haven't made it but would like to know if canned or bottled gravy can be used. Now I'm leery of using packaged gravy mixes.