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


  1. Sprinkle steaks with seasoned salt and pepper; dredge both sides of steaks with flour.
  2. 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.
  3. 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.
  4. 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.
  5. Add cube steaks back to pan; cover the pan and continue cooking on medium-low for 20 minutes until tender.
  6. Transfer 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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