Boneless Beef Cubed Steak in Tomato, Onion Gravy

By Pat Morris
@AugustaPat

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

Rating:

★★★★★ 2 votes

Comments:

14 Comments

Serves:

2 (add more steaks to feed more)

Prep:

10 Min

Cook:

30 Min

Ingredients

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

Step-by-Step

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.