Boneless Beef Cubed Steak in Tomato, Onion Gravy

Pat Morris


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

★★★★★ 2 votes
2 (add more steaks to feed more)
10 Min
30 Min


1 pkg
of two (double steak to serve more) boneless cube steaks
1 large
onion, sliced into rings
1 can(s)
(14.5 oz) stewed tomatoes
1/4-1/2 c
flour (for dredging steaks)
1 Tbsp
flour (for gravy)
1/2 tsp
seasoned salt
1/4 tsp
black pepper
1/2 c
water (or liquid bouillon)

How to Make Boneless Beef Cubed Steak in Tomato, Onion Gravy


  • 1Sprinkle steaks with seasoned salt and pepper; dredge both sides of steaks with flour.
  • 2In 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.
  • 3Lower 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.
  • 4Add 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.
  • 5Add cube steaks back to pan; cover the pan and continue cooking on medium-low for 20 minutes until tender.
  • 6Transfer steaks and gravy to serving platter or bowl. You can accompany this with or without yellow rice, coleslaw or a salad.

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About Boneless Beef Cubed Steak in Tomato, Onion Gravy

Course/Dish: Beef, Steaks and Chops
Hashtags: #comforting, #tender, #beefy