Here’s a classic Southern Smothered Cube Steak—tender, rich, and covered in savory onion gravy.
Smothered Cube Steak
Ingredients
- 4 cube steaks
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 2–3 tbsp oil or bacon grease
- 1 large onion, thinly sliced
- 2 cups beef broth
- 1 tsp Worcestershire sauce (optional)
Instructions
- Season & dredge
Mix flour with salt, pepper, garlic powder, onion powder, and paprika. Dredge cube steaks, shaking off excess. - Brown the steaks
Heat oil in a large skillet over medium-high heat. Brown steaks 2–3 minutes per side. Remove and set aside. - Cook onions
In the same skillet, add onions. Cook until soft and golden, scraping up browned bits. - Make gravy
Sprinkle in 1–2 tbsp of the seasoned flour if needed. Stir, then slowly add beef broth and Worcestershire sauce. Simmer until thickened. - Smother & simmer
Return cube steaks to the skillet. Spoon gravy over them, cover, and simmer on low for 30–40 minutes until tender.
Serving Suggestions
- Mashed potatoes
- Rice
- Egg noodles
- Biscuits or cornbread
Tips for Extra Tender Steak
- Simmer low and slow
- Add a splash of milk or cream for a richer gravy
- A pinch of thyme or black pepper adds depth
If you want, I can also give you:
- A baked version
- A slow cooker version
- A cream gravy (instead of brown)
- A country-style with mushrooms
Just say the word!
