Cube Steak Recipe

Ingredients:

4 cube steaks

3 tablespoons flour

2 tablespoons olive oil

3 tablespoons cold unsalted butter, divided

Meat Seasoning:

1 teaspoon brown sugar

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chili powder

1/2 teaspoon paprika

Gravy:

2 tablespoons cornstarch

1 cup chicken broth

1 cup beef broth

1 beef bouillon cube, or 1 teaspoon Better Than Bouillon

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 1/2 teaspoons Worcestershire sauce

1 large yellow onion, sliced into 1/2-inch strips

Directions:

Combine the seasoning mix ingredients in a small bowl and set aside.

In a separate bowl, whisk together the cornstarch with chicken and beef broths until smooth. Add the bouillon, onion powder, garlic powder, and Worcestershire sauce. Set aside.

Place each cube steak between plastic wrap and gently pound with a meat tenderizer to about 1/2-inch thickness. Rub each steak with the seasoning mix, then coat with flour.

Heat olive oil in a large skillet over medium-high heat. Sear two steaks at a time for about 3 minutes per side, adjusting heat as needed. Set steaks on a plate to rest.

In the same skillet, melt 2 tablespoons butter over medium heat, scraping up any flavorful bits from the pan. Add the sliced onions, stirring to coat. Cook onions for 15-25 minutes, stirring often, until they reach your desired softness.

Pour in the gravy mixture, stirring to combine. Bring to a boil, then reduce to a simmer. Return the steaks and any juices to the skillet, spooning gravy over each piece. Simmer with the lid partially on for about 5 minutes, or until the gravy thickens and the steaks reach your preferred doneness.

Serve hot with mashed potatoes, buttermilk biscuits, and roasted carrots or green beans.

Servings: 4