Boneless Beef Cubed Steak in Tomato, Onion Gravy
By
Pat Morris
@AugustaPat
1
This has been a stand-by since we were children, and currently when there is a need for some comfort food. I love cube steak, especially when it is simmered in tomato, onion gravy.
You can serve the steak and gravy alone or over rice. Either way, it makes a great meal
You can serve the steak and gravy alone or over rice. Either way, it makes a great meal
Rating:
★★★★★ 2 votes5
Comments:
Serves:
2 (add more steaks to feed more)
Prep:
10 Min
Cook:
30 Min
Ingredients
-
1 pkgof two (double steak to serve more) boneless cube steaks
-
1 largeonion, sliced into rings
-
1 can(s)(14.5 oz) stewed tomatoes
-
1/4-1/2 cflour (for dredging steaks)
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1 Tbspflour (for gravy)
-
1/2 tspseasoned salt
-
1/4 tspblack pepper
-
1/2 cwater (or liquid bouillon)
How to Make Boneless Beef Cubed Steak in Tomato, Onion Gravy
- Sprinkle steaks with seasoned salt and pepper; dredge both sides of steaks with flour.
- In frying pan, melt 1 tablespoon solid Crisco (or liquid vegetable oil). On Medium high heat, brown both sides of steaks; remove from pan to plate.
- Lower heat to medium. Add onion rings and sauté until they are limp and take on a light brown color. If you need more shortening, just add a small amount of butter or margarine. Add 1 tablespoon flour, stir well and lightly brown flour.
- Add can of tomatoes, 1 bouillon cube, and 1/2 cup of water (or liquid bouillon) to onions. Cook on medium-low for about 5 minutes.
- Add cube steaks back to pan; cover the pan and continue cooking on medium-low for 20 minutes until tender.
- Transfer steaks and gravy to serving platter or bowl. You can accompany this with or without yellow rice, coleslaw or a salad.
About Boneless Beef Cubed Steak in Tomato, Onion Gravy
Course/Dish: Beef Steaks and Chops
